In addition to my Clean Eating Basics and Clean Eating to Go Workshops, I also gave three Sugar-Free Baking workshops in Cologne, Hamburg, and Berlin this year to coincide with the publication of my latest book, Sugar-Free Baking.* This past Sunday, the last of those three workshops – which also concluded this year’s workshop series – took place in Berlin.
As a thank you for your incredible feedback on Sugar-Free Baking (which is already in its 3rd edition!), I’m sharing the recipe for my Chocolate Pecan Banana Bread with you here today!
As always, it was a lot of fun getting to meet so many readers. The direct exchange is incredibly exciting for me, and I’ve started to notice that there are more and more familiar faces showing up from previous workshops and retreats, which of course makes me so happy!
There’s just one event left for this year: my Clean Eating meets Ayurveda Special at the Ayurveda Parkschlösschen, which will take place in Traben-Trarbach (western Germany) in early September.
You can find all dates for upcoming events (including those for 2019) on my Events page, which I update continually. As of this weekend, my next Mallorca retreat, which will take place in March 2019, is fully booked. I have also set up a special Events mailing list to notify readers about upcoming workshops and retreats – sign up and you’ll be the first to find out about new events and dates. :-)
But back to the Sugar-Free Baking workshop: Among other things, we baked a loaf of banana bread, a classic that can be reinvented again and again. After I posted the above photo on Instagram (@projekt_gesund_leben), I received tons of requests for the recipe. To ensure that all readers get something out of it, I’ve modified this recipe a bit from the one I shared at the workshop. ;-)
And here’s the recipe for my Chocolate Pecan Banana Bread! Oh, and did I mention that it’s vegan and free of refined sugar? :-)
- 4 bananas ripe
- 80 g dried plums
- 50 ml sunflower oil
- 300 g spelt flour
- 3 tsp baking power
- 3 tbsp cocoa powder (defatted)*
- 1 tsp Ceylon cinnamon*
- 1 generous pinch ground vanilla* or 1/2 tsp pure vanilla extract
- 1 pinch salt*
- 100 g pecans or walnuts or hazelnuts
- 1 tbsp coconut blossom syrup*
NACHGEKOCHT? Teile deine Fotos mit mir (@projekt_gesund_leben) und meiner Community auf Instagram und nutze meine Hashtags #projektgesundleben und #projektzuckerfrei!
Here’s what my banana bread looked like fresh out of the oven:
I often freeze Banana Bread in slices and then thaw as needed – you can also toast it to bring out the flavor. It’s great with a little Chia Jam, too!
Happy baking! :-)
Ich bin Hannah Frey, Gesundheitswissenschaftlerin, Bloggerin und Kochbuch- und Ernährungsratgeber-Autorin. Ich helfe dir dabei, dich auch im stressigen Alltag mit wenig Aufwand gesund zu ernähren. Ich möchte dich zu einem gesunden Leben motivieren und inspirieren. Deshalb findest du hier jede Menge schnell zubereitete, einfache und alltagstaugliche Rezepte aus natürlichen Zutaten und ohne raffinierten Zucker – aber mit 100 % Geschmack!