Almond & Date Vegan Banana Bread Recipe
Ingredients
- 4 very ripe bananas
- 275g Regen All Purpose White Flour
- 150g Brown Sugar
- 90ml Vegetable or Sunflower Oil
- 3 ½ Tsp Baking Powder
- 1 Tsp Vanilla Bean Paste
- ½ Tsp Salt
- 2 Tsp Mixed Spice
- 125g Ground Almonds (toast them in a dry pan until very golden and fragrant)
- 100g Chopped Dates (soaked for 15 minutes in enough boiling water to cover)
Are the bananas you bought the other day already looking past their prime? Don't despair, this is actually great news - as now you have the perfect ingredient for this Vegan Banana Bread bake!
Complete with toasted ground almonds and juicy chopped dates (Sophie's trick for making them extra moist can be found in the Ingredients list), this Vegan Banana Bread Recipe is the perfect bake for a bank holiday weekend. Made with Matthew's All-Purpose White Flour, it's the perfect choice for using up your over-ripe bananas!
- Baker: Sophie Carey
- Makes: 2 medium loaf cakes
- Prep time: 40 minutes
- Bake time: 45 minutes
- Flours used: Matthews Regenerative All-Purpose White Flour
Almond & Date Vegan Banana Bread Method
- Preheat the oven to 180 degrees Celsius and grease and line two medium loaf tins.
- Add the bananas to the bowl of a stand mixer fitted with a paddle attachment and beat until mashed.
- Add in the rest of the ingredients, including the water left from soaking the dates, and mix again for 3 minutes until no lumps of flour remain.
- Split the cake mixture evenly between the two tins and level out, then you can sprinkle the top of each cake with a little caster sugar for a delicious caramel crust once baked!
- Bake for 35-45 minutes or until a skewer inserted into the cake comes out clean.
- Cool out of the tins on a wire rack and enjoy!
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