11am on a rainy Sunday. I walk out of the gym after a cardio session, and my friend sends me picture of his delicious looking banana bread. Seed planted. I had to have banana bread. Today.

Now when I look at recipes online, especially vegan ones, they sometimes have such crazy ingredients, or are full of sugar, that it puts me off even trying! But after some searching today, I decided to just go with the flow and make it up. I knew kind of what works together, and headed to the shop for a few staples. I already had some very ripe bananas at home – which are perfect for this!

Luckily, the only shop open in my neighbourhood on a Sunday, had everything I needed. Which proves you don’t need to hike to the top of a mountain and collect the nectar of a rare tree for any of these ingredients… it’s actually really simple, and you most probably will have everything in the cupboards, or at your local Sunday shop.

Let’s do this!

INGREDIENTS

  • 1 3/4 cups whole wheat flour, spelt flour, unbleached all-purpose, or gluten free blend (whichever you prefer!)
  • 1/3 cup finely chopped dates
  • 1/4 cup of dessicated coconut
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil in liquid state (you can also use unsweetened natural apple sauce for this if you prefer)
  • 1 teaspoon vanilla extract
  • 1 teaspoon of cinnamon powder
  • 4 small or 3 large overripe bananas, mashed
  • 1/4 cup oat milk (almond or rice would also work fine)
  • Handful of crushed walnuts (don’t need to add them if you’re nut free)

INSTRUCTIONS

  • Preheat oven to 350 degrees F. Grease your dish/loaf pan/cake dish – whatever you have in! I used a glass casserole dish, because it’s all I had in, and greased with some vegan butter – but you can use a little oil for this too.
  • In a medium sized mixing bowl, mash the bananas, add the oil/applesauce and vanilla extract, mix again.

  • Add the flour, dates, coconut, cinnamon and baking powder, and mix well, but don’t over mix, just enough until the flour is combined.
  • Add the almond milk and the walnuts.

  • Pour batter into your dish of choice & bake for about 50 min – 1 hour.

It turned out amazing – moist in the middle, and crumbly on top. Deliciousness! It will last about 5 days in the fridge, and is definitely suitable for freezing too.

Totally hit the spot, and now I have to resist eating the rest… 

Categories: Recipes