We love a slice of banana bread with crunchy walnuts and sweet dates, warm from the oven. This vegan version is great for breakfast or with an afternoon cuppa
Prep:20 mins
Serves 8
50g coconut oil or sunflower oil, plus extra for the tin200g self-raising flour25g ground almonds1 tsp baking powder75g light muscovado sugar4 dates, finely chopped3-4 very ripe bananas, mashed3 tbsp soya milk75g walnut pieces, toasted
STEP 1Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.STEP 2Mix 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.
