Oil-, Egg- and Sugar-Free Easy Banana Bread

1. 1

   Preheat the oven to 200C.

2. 2

   Line a pound cake mold with parchment paper.

3. 3

   Roast the walnuts.

4. 4

   Combine the dry ingredients in a large bowl and mix with a whisk.

5. 5

   Dice 1/2 of a banana into 1 cm cubes.

6. 6

   Mash the rest of the banana, then whisk into a puree.

7. 7

   Add the lemon juice, then the soy milk to the pureed banana, and mix until smooth.

8. 8

   Add the banana mixture to the dry ingredients, then add the walnuts, raisins, and diced banana, and mix briskly with a rubber spatula.

9. 9

   Pour the batter into the mold, then bake for 25-30 minutes at 200C.

10. 10

    When a skewer inserted into the middle comes out clean, it's done!

11. 11

    If necessary, cover with foil to prevent burning the top.

12. 12

    Once it cools, remove it from the mold, take off the parchment paper, and let it completely cool on a cooling rack.

13. 13

    Here it is divided into 15 muffin cups.

14. 14

    I baked them for 22 minutes at 200C.

15. 15

    They make great gifts.

* Per serving · 4 servings · Values may vary.

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