Vegan Banana Bread
- February 2020
- Recipes
I love the sweetness of natural fruit, and I was struggling with banana bread recipes that add sugar (even when I used coconut palm sugar) because the taste just didn’t seem to match with the natural banana sweetness, for me. After about 20 rounds of banana bread tinkering, this is one I really like! You will need to use a food processor for the special date/olive oil blend, but it also means you don’t have to mash bananas by hand 🙂
You will need:
8 medjool dates (cut in half and pull out pits, the gooier the better!)
1 T vanilla
3-4 overripe bananas
2 egg replacers, mixed up
1/3 cup maple syrup
1/2 cup olive oil
1 tsp salt
1/2 tsp cardamom
3/4 tsp baking soda
1 3/4 cup organic unbleached flour (230 grams if you use a scale)
1 cup chopped walnuts
food processor
8″ square pan
Mix up the egg replacers and let them set. Put the bananas, dates, maple syrup, vanilla and egg replacers in the food processor and blend: I usually drape a towel over it for the start because sometimes there are a few splashes through the cracks. Add the olive oil and blend again (drape the towel again!) Now scrape everything into a mixing bowl and stir the dry ingredients in.
Bake at 350 in an 8″ square pan for 45 minutes (this pan will be just the right thickness for even baking all the way through). Check with a toothpick before you take it out.
After 10 minutes, put the loaf onto a cooling rack.
I know it smells delicious and you want to eat it now, but it will not taste good until it’s fully cool–in fact, it will taste even better tomorrow! A good strategy is to make this at night before bed so you don’t have to use willpower…
