Recipes for athletes

Vegan banana bread takes inspiration from the typical American dessert with a soft and rather moist texture. Prepared with ripe bananas whose sweetness is enhanced by maple syrup and contrasts perfectly with the acidity of the currants.

Healthy and wholesome is the ideal breakfast to tackle the day with energy or before a training session.

Vegan banana bread

1 hour and 30 minutes

Dessert

Low difficulty

For a 25 x 11cm pound cake mold

Ingredients

4 ripe bananas
100ml coconut milk
110ml of
MapleFarm Pure Maple Syrup BIO – Dark
50ml seed oil + that for the mold
300g wholemeal spelt flour
15g baking powder (unsweetened or vanilla baking powder)
100g currants
1 tablespoon whole brown sugar

Instructions

Peel 3 ripe bananas and mash them well with a fork.
In a bowl, whisk the coconut milk with the maple syrup, then pour in the oil in a drizzle and continue to mix with electric whips.
Incorporate the banana pulp and mix well.
Sift the flour with the baking powder and incorporate it into the mixture with a wooden spoon or silicone spatula.
Wash and dry the currants and add them to the mixture, mixing well.
Wet and squeeze the baking paper well to adhere to the mold and oil it.
Transfer the mixture to the mold and beat it to eliminate air gaps and level the surface.
Cut the fourth banana in half lengthwise and lay it on top of the cake.
Sprinkle the surface with brown sugar and bake in the preheated oven at 180° C for about 50 minutes. Do the toothpick test: inserted in the center, this should come out clean.
Once baked, let the banana bread cool completely to room temperature before unmolding and slicing.