Banana bread

A vegan version of the lockdown favourite, packed with healthy nuts and seeds

1 ratings

50 minutes
Serves 8
0.5 of 5 a day

Nutrition: Per serving

Kcal440
Fat15
Salt0.28
Sugar17

Recipe by: Gopi Chandratheva | Nutritionist

Who doesn’t end up with overripe bananas sometimes? This take on the classic banana bread is packed with healthy ingredients.

Ingredients

2 ripe bananas, mashed
60ml vegetable oil
120ml almond milk
200g spelt wholemeal flour
200g self-raising flour
1 teaspoon 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 together the bananas, oil and almond milk. Add the wholemeal and self-raising flours, bicarbonate of soda, oats, mixed seeds and ground almonds, and combine using a spatula or wooden spoon. Keep some oats for garnish.
Fold in the dates. The batter should be smooth, but if it is slightly thick, add more milk.
Line or grease a loaf tin. Add the batter and garnish with the remaining oats.
Bake in the oven for 35-40 minutes until the loaf is risen, golden and cooked. Insert a clean knife to check if the loaf is cooked through.
Allow the banana bread to cool and keep it 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.