Plum banana bread

Plum banana bread

Total: 1 hr 10 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 104 kcal
, Fat: 1 g
, Carbohydrate: 22 g
, Protein: 2 g

Banana bread with a twist. When autumn comes, I love to bake this version with Swiss plums. The fruit gives the banana bread a special twist and makes it taste even fruitier. We love it fresh out of the oven!


12 pieces


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

Banana bread mixture

150 g light spelt flour
2 tsp baking powder
½ tsp sodium bicarbonate
2 bananas, pureed
160 g plain soya yoghurt
90 g sugar
1 pinch salt
1 tsp apple vinegar
200 g plums, pitted, cut into segments
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One loaf tin (approx. 28 cm), lined with baking paper

How it's done

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Banana bread mixture

Mix the flour, baking powder and bicarbonate of soda in a bowl. Mix in the bananas, soya yoghurt, sugar and salt, mix to form a smooth batter. Briefly mix in the vinegar. Transfer to the prepared tin. Arrange the plums on top and press in.

To bake

Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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