Vegan banana bread rolls with cranberries

Vegan banana bread rolls with cranberries

Total: 50 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 156 kcal
, Fat: 1 g
, Carbohydrate: 32 g
, Protein: 4 g

Small banana bread rolls are a great alternative to a large banana bread loaf. They are a wonderfully satisfying and healthy treat, and serve as a great mid-morning or mid-afternoon snack for the kids or a take-away breakfast for when you're in a hurry. They taste great with regular butter or peanut butter.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

3 bananas, crushed
1dl oat drink
2tbsp cranberries
1tsp vanilla paste
120g light spelt flour
120g millet flakes
1parcel baking powder (approx. 7 g
1pinch cinnamon
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How it's done

Dough

Thoroughly mix the bananas, oat milk, cranberries and vanilla paste. Mix the flour, millet flakes, baking powder and cinnamon in a bowl, add the banana mixture, mix to create a dough. Divide the dough into 8 portions, space out evenly on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.

Good to know
Tip: Decorate each roll with 1 banana slice prior to baking.

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