Vegan Banana Bread


Banana bread is something I really love! And there are probably a gazillion recipes out there already. But I like to substitute ingredients and alter different recipes until I have what I call the ultimate banana bread recipe ever! 🙂

So if you like your banana bread moist (you can actually keep this for almost a week), this recipe is for you!


3 ripe bananas

1 vegan yogurt (I usually use a vanilla coconut milk yogurt – about 1 cup)

1/4 cup coconut oil – melted

1/2 – 1 cup of  brown sugar (I usually use 1/2 cup )

1 tsp baking soda

pinch of salt

1 1/2 cup all purpose flour

Now lets get to the fun part! There are several things you can throw in. I most of the time throw in all of the ingredients below- so pick your poison! 🙂


1 tsp vanilla extract

1 tsp cinnamon

1 tbsp cocoa powder

3/4 cup of chocolate chips

1 tbsp of any nut butter

This time (see photo) I put in cinnamon (lots of it) and cocoa powder as well as a bit of vanilla extract and some peanut butter. I didn’t put it a lot of the extract since I already used a vanilla yogurt.


  1. Preheat oven to 356 degrees Fahrenheit (180 degrees celsius). I don’t have a microwave so I put the coconut oil in the oven to melt it while it is preheating (lifehack :-)). Use some extra coconut oil to grease your pan.
  2. Mash the bananas. I put them in my Nutri Bullet with the yogurt and mix it in there but you can also use a fork or something else.
  3. Mix together the dry ingredients: flour, baking soda, salt and sugar.
  4. I put the vanilla extract in my Nutri Bullet with the bananas and the yogurt and the cinnamon and cocoa powder into the dry ingredients. If you want to add chocolate chips, I suggest putting them into the batter at the very end.
  5. Once the coconut oil is melted, combine all the wet and dry ingredients together. Whisk until you get a smooth batter (not too long, though).
  6. Pour the batter into your pan (I used a regular loaf pan (measures 8.5 x 4.5 x 2.75 inch)) and put it into the oven.
  7. Bake for about 60 minutes in the lower part of the oven. I like to set my timer a little earlier to make sure the bread doesn’t get burnt.
  8. You can check if your banana bread is ready by putting a sharp knife into the bread. Take it out. If there’s no dough on the knife, it’s good to be taken out.
  9. Let it cool for a few minutes.
  10. Enjoy!

I usually keep my banana bread covered in the fridge. It should stay moist and edible for several days.


That’s about it! I hope you enjoy this banana bread as much as I do!






Vegan Apple Cinnamon Tea Latte


If you love fall as much as I do, this is your new favorite beverage for sure!!!

It’s perfect after a long walk outside or to cuddle on your couch, watching Gilmore Girls. You know what I’m saying?

So without any further ado let me share this life changing recipe…


1 tea bag (chai or a black tea)

1 apple (sliced)

1/2 cinnamon stick

1 cardamom

a pinch of cinnamon

any milk substitute (I used oat milk)

water (about 1 cup)


Cut the apple in little pieces. Put it in a pan with some water (about 1 cup), the cinnamon stick, the cardamom and your tea bag.


Let it boil for about 10 – 15 minutes. Drain the tea into your mug, add milk and about a pinch of cinnamon.

That’s about it! Super simple and yet so delicious.


What about the leftover apples you wonder? Don’t worry, I got you!

I put the apples and the cinnamon stick into a little container and filled it with oat milk, oats, chia seeds and some coconut shreds. Place it in the fridge and let it soak over night.

Et voila, you already took care of breakfast for the next day! How convenient is that!?




As always, please tag me in your insta stories, send me a dm or an email or comment below! I’d love to hear how you like this recipe!




Vegan Fall Plate


I just love fall season and everything it brings with it. All the colorful leaves, pumpkins and the food- oh my gosh the food is just the best.

I went on a walk today and it was so nice and sunny outside. The light was absolutely beautiful and when I got home I was in the mood for a typical fall pan.

I just took what I had around, so definitely feel free to change ingredients.


1 bag of brussel sprouts (about 3 cups)

1 sweet potato

2 blue potatoes

1 cup of pre cooked chestnuts

1/2 of a pumpkin (about 3 cups)

1 onion

1 garlic clove

vegan sausages (I used one big sausage)

optional: Cranberry sauce




dried rosemary


garlic powder

chili powder



Preheat the oven to 430 degrees (220 celsius). Line a baking sheet with parchment paper.

Prepare the veggies. Cut the brussel sprouts in half, peel and cut the pumpkin and potatoes and put everything on the baking sheet. Add the chestnuts and season everything well. I just sprinkled the spices and the garlic clove (cut it first) over everything. I guess about 1 tsp of everything. You can change spices and use whatever you like.


Put everything into the oven and bake it for about 30 minutes. I baked it in the lower part of the oven for a while and put it up higher for the last 10 minutes to roast it.


While the veggies are roasting, I cut the onion and roasted it for quite a while in a pan. Cook it on a low heat so you don’t burn it. After 15-20 minutes I added the sausage pieces.

Once the veggies are ready, place a portion of it on your plate and top it with the sausages. I used about half of the veggies and sausage pieces and saved the rest for lunch the next day.


I didn’t have any cranberry sauce but that would have been the perfect match. I used some ketchup instead but you can easily skip it- I would much rather have cranberry sauce with it. 🙂

Enjoy your meal!


As always share our fall plate with me on your insta story, leave a comment or send me an email. I’d love to hear how you like it! Also, give it a try with the cranberry sauce and let me know how you like it. I think it’s bomb! 🙂




Vegan Blueberry Scones



Vegan Blueberry Scones

Every Sunday I feel like baking. Somehow Sunday is just the perfect day for going for a walk, taking a bath and, like I said, bake some comfort food. Today I was in the mood for some delicious blueberry scones. They turned out so good that I just have to share the recipe with you guys!
I hope you enjoy them just as much as I did.


Vegan Blueberry Scones

Serves: 4 blueberry scones


  • 2/3 cup all purpose flour
  • 1/2 cup oat flour (you could also use 1 cup all purpose or oat flour)
  • 1/4 cup (or less) brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon (optional)
  • 1/4 cup frozen blueberries
  • 1/2 cup coconut milk (the canned milk, not the milk drink)
  • 1/2 tsp vanilla extract
  • cinnamon sugar, for sprinkling (optional)


  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper, lightly dust it with flour
  3. Whisk together all dry ingredients
  4. Add the frozen blueberries to the dry ingredients (break up any clumps)
  5. Drizzle in the coconut milk and vanilla, mix everything gently together
  6. Put the dough onto the parchment paper and pat it into a circle (about 1 inch). Cut it into 4 wedges and pull them apart about 1 inch to give them a little space.
  7. Sprinkle the top with cinnamon sugar, if desired.
  8. Bake for about 15 minutes until lightly brown.
  9. Let cool for about 5 minutes.


You can always double or triple the amount to get more scones.

I really hope you love them just as much as I did.

I love seeing your blueberry scones. Put them in your Instastories and tag me! Can’t wait to see all the goodness!

Happy Sunday Loves!