Vegan banana & walnut bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 6
- 50g coconut oilor sunflower oil, plus extra for the tin
- 200g self-raising flour
- 25g ground almonds
- 1 tsp baking powder
- 75g light muscovado sugar
- 4 datesfinely chopped
- 3-4 very ripe bananasmashed
- 3 tbsp soya milk
- 75g walnutpieces, toasted
Nutrition: per serving
- kcal315
- fat15g
- saturates6g
- carbs38g
- sugars18g
- fibre2g
- protein6g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
step 2
Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.
