Vegan banana & walnut bread
Meals
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
Cooking Ingredients
50g coconut oil or sunflower oil, in addition to extra for the tin
200g self-raising flour
25g ground almonds
1 tsp baking powder
75g light muscovado sugar
4 dates, finely hacked
3-4 exceptionally ready bananas, squashed
3 tbsp soya milk
75g pecan pieces, toasted
Cooking Direction
Stage 1
Heat broiler to 200C/180C fan/gas 6. Brush a 450g portion tin with just the right amount of oil then, at that point, line with baking material.
Stage 2
Blend the flour, almonds, baking powder, sugar and dates. Beat together the pounded banana and oil, then, at that point, join it with the flour combination. Add the soya milk to slacken the combination, overlap in the pecans and scratch the blend into the tin. Prepare for 1 hr, covering the top in the event that it begins to look excessively brown. Embed a stick into the focal point of the cake - it ought to tell the truth. In the event that not, return to the broiler and cook for a further 10 mins. Cool for 15 mins prior to removing it from the tin.