They are the perfect ingredients for these Banana Donuts with raspberry glazing. The flavour combination – wow, I was impressed. What a an amazing combo. I think the recipe also works very well with blackberries

The raspberry glazing is refreshingly light und works without nuts. I’m using sunflower seeds as an alternative. Please be aware, they need some soaking prior to cooking.

To make the glazing set I use agar agar powder. It’s important to only use pure agar agar powder. I’m also using baking measuring spoons. One teaspoon equals 5 ml.

These Raspberry Banana Donuts are:

• vegan
• gluten-free
• fruit-sweetened
• soy-free
• nut-free
• oil-free

Print

Raspberry Banana Donuts (Vegan, Gluten-free, Fruit-sweetened)

Fluffy Banana Donuts with Raspberry Glaze. The recipe is vegan, gluten-free, fruit-sweetened and oil-free.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword Banana, Donuts, gluten-free, nut-free, oil-free, Raspberry, soy-free, vegan

Prep Time 4 hours hours

Cook Time 1 hour hour

Setting time 1 hour hour 30 minutes minutes

Servings 6 Donuts

Ingredients

For the donuts:

• 140 g rice flour
• 60 g buckwheat flour
• 2 tbsp psyllium fiber
• 1 tsp baking powder
• 250 g very ripe banana (approx. 2 bananas)
• 1 tbsp almond butter
• 230 ml water

For the glaze:

• 30 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 100 g raspberries
• 70 g dates, pitted and diced
• 150 ml plant mylk
• 1 tsp agar agar powder

Instructions

• Preheat oven to 190° C (top/bottom heat). Mix the dry ingredients for the donuts in a bowl.
• In a separate bowl, mash the bananas with water and almond butter until they are creamy. Pour the mixture into the bowl with the dry ingredients and stir to combine.
• Evenly spread the dough in the donut mold. Bake for approx. 15 minutes or until an inserted wooden skewer comes out clean. Let them cool down properly.
• For the glaze, blend all ingreidnets in a blender until smooth. Pour the mixture into a small pot and bring to the boil gently.
• Let it simmer on medium-low temperature for a few minutes. Spread the glaze on the donuts and garnish to your liking. Enjoy!

Notes

Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result. 

Also, measurement is crucial when working with agar agar. I’m using measuring spoons. 1 teaspoon equals 5ml.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

In the meantime, I got this super delicious and flavoursome recipe for vegan and gluten-free, Spiced Banana Loaf for you. It contains delicious nuts, yummy spices, it is covered in chocolate and chopped nuts. Well, it ticks all the boxes for me!

You might like it as much as I do and start quietly pleading those bananas to ripen up faster! Because ripe bananas is what it takes. If you like a plain or pure chocolate version you can also try this easy banana loaf recipe or this chocolate banana loaf.
I’m super happy with the texture. It is soft and moist but also easy to slice. And all that while avoiding gluten, eggs and oil! I love it!

Print

Spiced Banana Loaf (Vegan, Gluten-free, Oil-free, Fruit-Sweetened)

I got this super delicious and flavoursome recipe for vegan and gluten-free, Spiced Banana Loaf for you. It contains delicious nuts, yummy spices, it is covered in chocolate and chopped nuts.

Course Banana Loaf

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana Loaf, gingerbread, oil-free, Spiced

Servings 1 Loaf

Equipment

• 20cm loaf tin
• Blender

Ingredients

For the banana loaf:

• 100 g hazelnuts ground
• 100 g rice flour
• 100 g buckwheat flour
• 25 g FAIR-TRADE cocoa powder
• 1 tablespoon psyllium husk fiber
• 2-3 teaspoon chai spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 350 g banana approx. 3-4 bananas
• 150 ml water
• some extra sweetener if you like it more sweet

For the chocolate topping:

• 100 g FAIR-TRADE chocolate
• 35 ml plant milk

Instructions

• Preheat oven to 190°C (top-/bottom heat). Line the loaf tin with baking paper.
• Mix the dry ingredients in a bowl.
• In a blender, blend the bananas and water creamy.
• Pour the banana mixture into the bowl with the dry ingredients. Swiftly stir it to combine.
• Spread dough evenly in the loaf tin. Place in oven and bake for approx. 25 to 30 minutes or until an inserted wooden skewer comes out clean. Should it brown up too quickly, cover it to protect it from direct heat.
• Let cool down completely before adding the chocolate topping. For the chocolate drizzle melt the chocolate by placing it in a cup that sits in a bowl with hot water. Occasionally stir until it is almost completely melted. Now add the plant milk and stir to combine.
• Drizzle the chocolate mixture over the banana loaf and garnish to your liking (I use chopped hazelnuts, pistachios, cinnamon bark and a star anise).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Pomegranate is currently in season in Spain, where Julia is based. She was thinking about playful ways to create a recipe with it. Usually she adds it to savoury meals. But now she has created a sweet recipe idea. Yay!
A delicious pomegranate nice cream with chocolate garnish. It is so incredibly easy to make and takes only 10 minutes to whip it up. And of course it is vegan, naturally gluten-free and without added sugar. Yummy!

Pomegranate seeds have such a lovely glow in daylight and also deliver such an amazing flavour explosion. You will also find a pro tip on how to get pomegranate seeds out of the fruit.

Ingredients for two portions:

For the nice cream:
3 medium sized bananas (best chopped into chunks)
1 pomegranate
60-100 ml rice mylk (depending on the desired consistency)

For the chocolate garnish:
20g dark chocolate
1 tablespoon coconut oil

Instructions:

1. First remove the pomegranate seeds. Cut off the ends, then quarter it and remove the seeds in a bowl of water. Drain the water and place aside.

2. Then melt the chocolate using the double boiler method, stirring in the coconut oil.

3. In the meantime, take 2 tablespoon of pomegranate seeds aside. Then blend the bananas, remaining pomegranate seeds and rice mylk in a high-speed blender creamy. Depending on how thick you like the nice cream, add more or less rice mylk.

4. Place the nice cream in serving bowls and garnish with chocolate sauce and pomegranate seeds.
Enjoy!

When you have unexpected guests or just not enough time to create a dessert, this recipe might be the solution. It’s quick and also so beautiful. Perfect to show how delicious a vegan treat can be.

Also, you can take this recipe as an inspiration for variations. While I have used banana and blueberries you can use so many other fruits. I can think of plums, raspberries, pear, peach, cherries etc….

What makes this recipe such a gem is that it is vegan, gluten-free and also only sweetened by fruit. A little pricey, because I’m using coconut yogurt. But sometimes you just got to live a little and also support amazing vegan businesses like Raglan Coconut Yoghurt (unpaid advertising, I just love them) These guys, or better Mr and Mrs Coconut, are amazing!

Print

Super Easy Berry Banana Yoghurt Dessert (Vegan, Gluten-free, No Added Sugar)

You can take this recipe as an inspiration for variations. While I have used banana and blueberries you can use so many other fruits. I can think of plums, raspberries, pear, peach, cherries etc….

Course Desserts / Raw, Yoghurt

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Banana, Berry, Blueberry, dairy-free, fruit-sweetened, Yoghurt

Servings 2 portions

Equipment

• highspeed blender

Ingredients

• 2 bananas
• 1 cup blueberries
• approx 1 cup of coconut yogurt or other dairy-free yogurt

Instructions

• Simply blend bananas and blueberries.
• Pour into glasses, top up wit coconut yogurt.
• Garnish if you like. I use chopped pistachios and a few extra blueberries for garnish.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Because ever since I made this chocolate banana loaf I couldn’t stop thinking about this delicious little thing. And here we go again! Yay!

This time I made a version without cocoa though, because I wanted more banana flavour, and honestly, less ingredients. You may have noticed that, most of my recipes don’t contain many ingredients. Because like with many things in life, I also like to keep my baking and cooking simple. Without loosing out on flavour of course. Sometimes I find it truly amazing, how little you need to create something yummy.

Like this vegan and gluten-free banana loaf. It only takes 8 fairly basic ingredients. It’s super easy to make, is only sweetened by fruit and it also is oil-free. I find it has the perfect banana loaf texture. It is soft, it is moist, it is sticky and slightly messy. Juuust right!

Print

Easy Banana Bread (Vegan, Gluten-free, Oil-free)

This vegan and gluten-free banana loaf recipe only takes 8 fairly basic ingredients. It’s super easy to make, is only sweetened by fruit and it also is oil-free. I find it has the perfect banana loaf texture. It is soft, it is moist, it is sticky and slightly messy. Juuust right!

Course Baked Sweet, Bread

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana, Bread, Loaf, oil-free, without egg, without milk

Servings 1 Banana Loaf (20 cm)

Equipment

• 20cm loaf tin
• Blender

Ingredients

• 190 g rice flour
• 70 g buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 400 g banana (400 g = approx. 4 bananas without peel)
• 1 tablespoon psyllium fiber husk
• 1/2 teaspoon ground vanilla
• 190 ml water

Instructions

• Preheat oven to 190°C (top-/bottom heat). Line loaf tin with baking paper.
• Mix the flour and baking powder & soda in a bowl.
• Blend bananas with psyllium fiber husk, ground vanilla and water in a blender until smooth.
• Pour banana mixture into bowl with dry ingredients and swiftly stir to combine.
• Scoop dough into loaf pan and spread evenly.
• Bake for approx. 30 to 35 minutes. If the loaf browns up too quickly, bake it covered* until an inserted wooden skewer comes out dry. (I had to cover it at around 25 minutes and after a total of 35 minutes it was ready)

Notes

Let cool down a little and enjoy!

*placing an un-coated empty tray into the rack above, to shield it from direct heat.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Now there also is a bunch of frozen plums. I got them of some friends by the bucket, because their plum tree was going wild. I baked as much plum cake as everyone could handle, the rest went into the freezer.

Now I started using these plums in the occasional smoothie. And every time I was mesmerized by the dreamy purple colour – so beautiful! If only there was a way to stare at it even longer… Well, how about having it frozen on a stick? That was the solution!

I really love how easy these vegan ice pops are to make and how they don’t need any additional sweetener. Please note that these ice pops are not all too sweet. Because I only used bananas and plum to create a fruity sweetness. While I have used cashews, you can omit them and use more bananas instead.

As always, this recipe for Plum Banana Ice Pops is vegan, gluten-free and without refined sugar. It also proves, that one does not need dairy products in order to make a delicious frozen treat

Makes approx. 10 ice pops:

200g plums
200g banana (without peel)
1/2 cup cashews (or other nuts) also see note above
1 1/4 cup (310ml) water
1/2 teaspoon cinnamon
1 teaspoon guar gum (optional, makes it more creamy)

Instructions:

1. Blend all ingredients in a blender until smooth.

2. Pour into molds, add lid and sticks.

3. Place in freezer until solid. To get the ice pops out of the mould, hold it upside down under warm water for a moment.

Enjoy! 

You can find a recipe for classic banana loaf as well as a walnut blueberry banana loaf on this blog. But I felt like adding a little chocolate twist to it. And I am so glad that I tried it. It has the typical moist and soft texture of a banana loaf but with a delicious chocolate flavour. I added some chocolate drops from TradeAid, but it also works without them.

As always, this recipe for Chocolate Banana Loaf is vegan, gluten-free and oil-free. It also works well as a muffin dough.

Print

Chocolate Banana Loaf (Vegan, Gluten-free, Oil-free)

This vegan and gluten-free chocolate banana loaf has the typical moist and soft texture of a banana loaf but with a delicious chocolate flavour. I added some chocolate drops from TradeAid, but it also works without them.

Course Banana Loaf

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana, chocolate, Loaf, oil-free, soy-free, without Nuts, without oil

Servings 1 Bread

Equipment

• 20cm loaf tin

Ingredients

• 350 g ripe banana without peel
• 2-3 tablespoon coconut sugar if you like it extra sweet
• 1 tablespoon psyllium fiber husk
• 3/4 cup water
• 150 g rice flour
• 70 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder (if you live in NZ, I highly recommend the one from Trade Aid)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• a handful or two of chocolate drops optional

Instructions

• Preheat oven to 190°C (top- / bottom heat). Line loaf tin with baking paper.
• In a blender, mix banana with coconut sugar, psyllium fiber husk and water until smooth.
• Mix the dry ingredients in a bowl. Add the banana mixture and the chocolate drops swiftly stir to combine. Be careful not to over-stir.
• Transfer dough into the loaf tin and spread evenly. If you like, sprinkle with additional chocolate drops (make sure to press them into the dough).
• Place in oven and bake for approx. 15 minutes, then cover by placing an un-coated empty tray into the rack above, to shield it from direct heat.
• Bake until inserted skewer comes out clean (I baked it for 40 minutes). Let cool down on a cooling rack.

Notes

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Nut-pulp adds this amazing moisture to a cake, without having to add any oil or nuts. What can I say, this cake turned out perfect with the added nut-pulp. It couldn’t have been better! Deliciously soft, spongy dough with soft, baked apples on top. And the cinnamon flavour just lifts it to the next level

As always, this recipe for Apple Cinnamon Cake is vegan, gluten-free and without refined sugar.

Print

Apple Cinnamon Cake with Nut-Milk Pulp (Vegan, Gluten-free, No Refined Sugar)

Nut-pulp adds this amazing moisture to a cake, without having to add any oil or nuts. What can I say, this cake turned out perfect with the added nut-pulp. It couldn’t have been better! Deliciously soft, spongy dough with soft, baked apples on top. And the cinnamon flavour just lifts it to the next level.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword Apple, cake, Cinnamon, No Refined Sugar, Nut-Milk Pulp, soy-free, without oil

Servings 1 Cake

Equipment

• baking tray 30 x 20cm

Ingredients

• 70 g buckwheat flour
• 75 g rice flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 100 g nut-milk pulp
• 200 g banana (200g = approx. 2 bananas)
• 45 g 45g coconut sugar
• 1 tablespoon psyllium husk fiber
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 310 ml water
• 2-3 approx. apples

Instructions

• Preheat the oven to 200°C (top- / bottom heat). Line the baking tray with baking paper.
• Mix buckwheat flour, rice flour, baking powder and baking soda in a bowl.
• Peel and cut apple into slices. Blend the remaining ingredients in a blender until smooth.
• Pour blended mixture into bowl with dry ingredients and quickly stir to combine. Don’t over stir.
• Spread dough evenly in baking tray. Place apple pieces on top and gently press them into the dough.
• Place in oven and bake for approx. 20 minutes or until the apples start to brown up. Then bake covered (I place an un-coated baking tray in the rack above to shield the cake from direct upper heat) for another 10 minutes or until an inserted wooden skewer comes out clean.

Notes

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Blueberries & walnuts – because banana loaf can be extra special

And it happened again: a whole bunch of ripe bananas! Finally, I had a good excuse to bake. I was torn between making a banana loaf or banana muffins, but this time I wanted to add something a little special.

Blueberries and walnuts it is! They create an amazing flavor combination and make this banana loaf wonderfully juicy and satisfying

I activated the walnuts by soaking them in water for about 12 hours. This makes them easier to digest and helps prevent the dough from drying out.

As always, this banana blueberry walnut loaf recipe is vegan, gluten-free, and made without refined sugar – and it’s also oil-free.

Print

Blueberry Walnut Banana Loaf (Vegan & Gluten-Free)

When you’ve got a bunch of ripe bananas waiting on the counter, this is the best kind of “problem” to have. This banana loaf is vegan and gluten-free, naturally sweetened (no refined sugar) and even oil-free - yet still wonderfully moist. Blueberries add juicy little bursts and the walnuts bring a lovely crunch, making this loaf perfect for breakfast, a snack, or an easy bake to share.

Course Breakfast, Desserts

Cuisine American

Diet Gluten Free, Vegan

Keyword baked sweet, Banana Loaf, Blueberry, fruit-sweetened, No Refined Sugar, oil-free, soy-free, Walnut

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soaking time 8 hours hours

Total Time 9 hours hours

Servings 1 23 cm loaf tin

Author The Vegan Monster

Equipment

• 23 cm loaf tin (Kastenform)
• Mixing bowl (large)
• small bowl (for mashing bananas)
• potato masher or fork
• measuring cups/spoons (or scale)
• chopping board + knife (for walnuts)
• spatula / spoon
• baking paper

Ingredients

• 110 g walnuts, soak them for approx. 8 hours
• 140 g sorghum flour (alternatively teff flour)
• 140 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 5-6 ripe bananas
• 110 ml water
• 1-2 handful blueberries

Instructions

• Preheat oven to 195°C (top-/bottom heat). Place all dry ingredients into a bowl and mix well.
• Rinse and drain the activated walnuts. Then place them on a chopping board and chop roughly.
• Mash the bananas in a separate bowl, stir in the water and transfer the mixture to the bowl with the dry ingredients. Add approx. two thirds of the chopped walnuts and stir to combine.
• Line loaf tin with baking paper. Scoop the dough into it and spread it evenly.
• Sprinkle blueberries and remaining chopped walnuts on top, gently press them into the dough a bit.
• Bake covered (using either a piece of aluminum foil that you can reuse several times, a sheet of baking paper or an oven-proof lid) for approx. 45 minutes. Test with wooden skewer. If it comes out dry, the loaf is done.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

So I’ve made some blueberry banana pancakes and they were soooo delicious, I just had to share the recipe with you

The slow cooked blueberries turn into something very close to jam. So imagine biting into a blueberry jam filled pancake. Yum!

But don’t worry if you don’t have any blueberries. This recipe also works without them. You can either omit them completely or replace them with banana chunks

As always, this recipe is vegan, gluten-free and free from refined sugar. It also is completely oil-free. If you use the right kind of frying pan, you can make those pancakes completely without any oil or grease. Not a single drop of oil is needed to cook those pancakes

Print

Banana Blueberry Pancakes (Vegan, Gluten-free, No Refined Sugar, Oil-free)

As always, this recipe is vegan, gluten-free and free from refined sugar. It also is completely oil-free. If you use the right kind of frying pan, you can make those pancakes completely without any oil or grease. Not a single drop of oil is needed to cook those pancakes

Course Pancakes

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana, Blueberry, No Refined Sugar, oil-free, Pancakes, without egg

Servings 8 small pancakes

Equipment

• non-stick pan

Ingredients

• 70 g rice flour
• 35 g buckwheat flour
• 1 teaspoon psyllium fibre husk
• 1/2 teaspoon baking powder
• 200 g bananas without peel
• 125 ml water
• 80 g (approx) blueberries

Instructions

• Sift all dry ingredients into a bowl and mix well.
• In a separate bowl, mash the bananas.
• Pour the mashed bananas with the water into the bowl with the dry ingredients and mix well. Then gently stir in the blueberries.
• Heat the frying pan on medium heat.
• Scoop portions of the dough into the frying pan and cook for approx. 10 minutes on each side, or until golden brown.

Notes

Enjoy! ?

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.