| © 2014 | | © 2014 |

Crunchy peanut butter, almond milk and overripe bananas give this quick freekeh bread extra texture, flavour, and sweetness. A small amount of chopped roasted peanuts offers delightfully surprising crunch and richness. It’s easy to prepare and makes a delicious breakfast treat or snack.

Vegan Freekeh Peanut Butter Banana Bread

adapted from Red Online

  • 330 g Wholegrain freekeh, ground into flour
  • 2 tsp Baking powder
  • 1 Vanilla pod
  • 5 Overripe bananas, cut into pieces
  • 165 ml Almond milk
  • 180 g Crunchy peanut butter
  • 80 ml Melted coconut oil
  • 1+1/3 tsp Cinnamon powder
  • 40 g Roasted peanuts, roughly chopped
  1. Preheat the oven to 180C/350F. Line a 28×10-cm loaf tin with baking parchment. Whisk together the ground freekeh and baking powder into a large mixing bowl.
  2. Split the vanilla pod in half lengthways and scrape out the seeds. Reserve the pod for another use. Put the bananas in a separate bowl and add the vanilla milk, vanilla seeds, peanut butter, melted coconut oil and cinnamon. Using a hand blender, combine the ingredients until they form a smooth batter.
  3. Pour this mixture into the dry ingredients and fold gently to combine. Spoon the mixture into the prepared loaf tin and spread out evenly. Sprinkle the chopped peanuts over the top. Bake for 35 to 45 minutes until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to four days. | © 2014 | | © 2014 |

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