Simple vegan banana bread

Simple vegan banana bread

By
From
Eat This, My Friend
Makes
1 loaf
Photographer
Jade O'Donahoo; Huw Rogers

I purposefully buy way too many bananas, just so they go black in the fruit bowl and I am forced to make banana bread.

Ingredients

Quantity Ingredient
4 overripe bananas
1 teaspoon vanilla extract
170ml melted coconut oil
115g raw caster sugar
225g flour, (50/50 mix of wholemeal [whole-wheat] and plain [all-purpose] flour)
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
80g roughly chopped medjool dates

Method

  1. Preheat the oven to 180°C and line a loaf (bar) tin with baking paper.
  2. In a mixing bowl, beat the bananas until puréed, using an electric mixer. Add the vanilla, coconut oil and sugar, and beat again until combined.
  3. Fold in a pinch of salt and the flour and raising agents, until a smooth dough has formed. Then fold in the medjool dates, and pour the batter into the tin.
  4. Bake for 45 minutes to an hour, or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool before serving.
  5. The banana bread keeps for up to 4 days (store in an airtight container at room temperature), and is even better toasted.

Try this

  • I use coconut oil but I am certain that any mild-flavoured coldpressed vegetable oil would do.
Tags:
Vegetarian
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