The gingerbread in German-speaking European countries is traditionally a soft, baked cookie. Sometimes glazed with sugar and decorated with almonds, and dried fruit, or spread with a jam, and coated in chocolate. They also have no distinct ginger flavour. This banana bread resembles the chocolate-covered version. We hope that you'll give this a try!
2 large bananas (around 240g)
1/2 tsp vanilla extract
100g oat flour
100g spelt flour
50g ground hazelnuts or almonds
2 tbsp coconut sugar
2 tsp gingerbread spice
1 tsp baking powder
1/2 tsp baking soda
JAM AND CHOCOLATE GLAZE
1/3 cup apricot or red currant jam
2 tbsp cacao powder
1 heaping tbsp cashew or almond butter
1/4 cup maple or date syrup
2 tbsp coconut oil
2-3 tbsp plant milk (add more or less if needed)
Preheat oven to 200°C (400°F). Line or grease a bread pan/tin.
Using a hand blender, or a mixer, blend together the plant milk, banana and vanilla. Set aside.
In a large mixing bowl, add the dry ingredients, and pour in the banana milk mixture. Stir with a spatula until a smooth batter forms.
Pour batter into the bread pan, and bake for 25-30 mins.
Let it cool completely before removing the from the pan.
Spread the jam evenly on top and the sides. Store in the fridge to set, while making the chocolate glaze.
Simply melt together the nut butter, cacao powder, syrup and coconut oil in a small sauce pan. Add the plant milk a tablespoon at a time until the mixture is thick and not too runny.
Get the cake from the fridge and carefully pour the glaze all over. Make sure you cover every inch of the cake!
Store in the fridge to cool and set. Any leftover glaze can be stored in a jar in the fridge to incorporate to the next sweet treat that you'll be making.
Hey there! I’m Julia, a music student based in Austria with a passion for creating plant-based food that nourishes your body, tastes delicious and makes you feel happy too. If you’d like to join me on my health journey, you are welcome to visit my website and stop by at my Instagram account!