- 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!
