Banana bread
A vegan version of the lockdown favourite, packed with healthy nuts and seeds
- 50 minutes
- Serves 8
- 0.5 of 5 A DAY
- Calories505
- Fat22g
- Saturates2.3g
- Sugar17g
- Salt0.26g
- Fibre8.8g
- Protein15g

Recipe by: Gopi Chandratheva
| Nutritionist
Ingredients
- 2 ripe bananas mashed
- 60ml vegetable oil
- 120ml almond milk
- 200g spelt wholemeal flour
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 100g oats
- 100g mixed seeds
- 100g ground almonds
- 100g chopped dates
Method
- Preheat the oven to 180°C (gas mark 4).
- In a large bowl, mix the mashed bananas with the oil and almond milk. Add the wholemeal flour, self-raising flour, bicarbonate of soda, oats, mixed seeds and ground almonds. Stir well with a spatula or wooden spoon. Set aside a small amount of oats for topping.
- Fold in the chopped dates. The batter should be smooth. If it feels too thick, add a little more almond milk.
- Lightly grease or line a loaf tin. Pour in the batter and sprinkle the reserved oats over the top.
- Bake for 35 to 40 minutes or until the loaf is risen, golden and cooked through. To check, insert a clean knife into the centre – it should come out clean. If not, return to the oven for a few more minutes.
- Remove from the oven and leave to cool in the tin. Once fully cooled, store in an airtight container.
This recipe is delicious with peanut butter, fresh berries and yoghurt on top. You can mix in more fruits like blueberries, raspberries or grated apples. You can also add grated carrot. The next day, grill it and serve warm with custard.
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