Almond croissants are one of my favorites but it is hard to find them vegan since they are typically made with eggs. This vegan almond croissant banana bread is super simple and tastes just like the real thing. The almond flavor is spot on. This recipe is perfect for a healthy and flavorful treat. It’s soft, sweet and tender!
Ingredients
320 g
mashed banana
80 g
unsweetened apple sauce
2 tbsp
ground flaxseed
2 tbsp
maple syrup
2 tsp
vanilla extract
80 ml
almond milk
3 tsp
ground cinnamon
180 g
whole wheat flour
80 g
rolled oats
1 tsp
baking soda
1/2 tsp
baking powder
60 g
almond flour
140 g
smooth almond butter
1 tsp
almond extract
4 tbsp
maple syrup
Toppings
flaked almonds, icing sugar
How to make
1
Prepare the Batter: In a large mixing bowl, combine mashed banana, applesauce, flaxseed, maple syrup, vanilla extract, milk, and cinnamon. Mix until well combined.
2
Gradually fold in the whole wheat flour, rolled oats, baking soda, and baking powder until a thick batter forms.
3
Pour half of the batter into a lined loaf tin, spreading it evenly. Prepare the almond filling by mixing almond flour, almond butter, almond extract, and maple syrup until smooth.
4
Spread 3/4 of the almond filling mixture over the first layer of batter in the tin. Pour the remaining batter over the almond filling layer, smoothing out the top. Spread the remaining almond filling mixture over the top layer of batter. Sprinkle a handful of flaked almonds over the surface.
5
Bake in a preheated oven at 180°C for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
6
Allow the bread to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
7
Once cooled, sprinkle with icing sugar. Slice into 10 servings and enjoy!
calories:
307 (15%)
fat:
12g (15%)
saturates:
1g (5%)
sugars:
10g (20%)
salt:
14mg (2%)
protein:
8g (14%)
carbs:
41g (82%)
fibre:
7g (23%)
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