Sunday Banana Bread With Easy Plum Preserves

The perfect Sunday: sleeping in, and then making an awesome breakfast. Preferably banana bread! Add Nicole's super easy plum preserves and you'll be on 7th breakfast heaven!
  • Preparation time: 50 m
  • Cooking time: 20 m

Ingredients

For the jam
  • 500 g plums blue
  • 6 tbsp Organic Veganz Agave Syrup
  • 2 cardamom capsules
  • 1 pinch Bourbon vanilla powder
  • ½ tsp guar gum substitute 1/3 Veganz agar-mix
For the bread
  • 125 ml soy milk
  • 500 g wheat flour type 550
  • 1 cube yeast
  • 80 g sugar
  • 60 g Cashew kernels
  • 2 bananas
  • 80 g Margarine soft
  • 1 pinch salt
  • ½ tsp cinnamon sugar
  • 1 pkg Bourbon vanilla sugar
Additional
  • cm Springform 26 diameter
  • Margarine to grease the pan
  • 1 glass with screw cap about 500ml

Instructions

  • For the jam, wash the plums, take out the pits and cut into small cubes. Heat together with the agave syrup in a covered saucepan for about 10 min. Let them simmer in their own juice.

  • Meanwhile, open the cardamom capsules and crush the seeds with the handle of a knife or in a mortar. Mix cardamom and vanilla powder in the plum jam.

  • Remove the pan from the heat and stir the guar gum in thoroughly. Stir 1 minute until the mixture is like a gel. (When using agar-agar, boil the jam again and simmer for 1 minute.)

  • Put the jam in a hot rinsed glass jar with a screw cap (the rest can be kept out for immediate consumption in a small bowl) and allow to cool.

  • For the buns, warm soy milk until it's lukewarm.

  • Sieve the flour into a bowl, make a trough in the middle and crumble in the yeast.

  • Sprinkle in 40g sugar and pour in the warm soy milk. Leave for approximately 10 minutes until the yeast bubbles.

  • Meanwhile, chop the cashews coarsely and fry until light brown in a pan without oil.

  • Peel the banana and mash well with a fork. Combine bananas and nuts with the remaining dough ingredients and add to the dough and knead smooth.

  • Keep the dough covered in a warm place for about 40 minutes.

  • Once the dough has doubled in size, lightly grease the baking tin.

  • Divide the dough into twelve equal portions, each into a ball, put them in the springform pan and let sit another 15 min. covered.

  • Meanwhile, preheat the oven at 200° (fan oven 180 ° without preheating). Bake the rolls until golden brown in the hot oven (center) for 20 minutes..

  • Remove, let cool on a wire rack and serve with plum jam.

Additional information

For 12 rolls and 1 x 500ml glass of jam:
Preparation time: 50 min.
Resting time: 1 hour 5 min.
Cooking time: about 20 min.
1 roll with 1 tablespoon jam is about 305 calories, 7g protein, 8g fat, 50g carbs

Nicole’s Storage tip:
The jam holds about 4 weeks in a well-sealed jar in the fridge.

This recipe can be found in the book La Veganista – Lust auf vegane Küche by Nicole Just.

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