Vegan Banana Bread
The yummiest banana bread ever. Oh, it also happens to be vegan!
- 2 cups wholemeal self-raising flour
- 2 tsp baking powder
- 1 tsp ground nutmeg
- 1/2 cup coconut sugar or raw sugar
- 1 cup desiccated coconut
- ¼ cup olive oil
- 11/4 cups coconut milk
- 2 large Cavendish Bananas, mashed (1 cup)
- 1 tbs pepita and sunflower seed mix
- 1 tsp sesame seeds
- Sliced Cavendish or Sugar Bananas, to serve
- Cashew date spread
- 8 Medjool dates, pitted
- 1 cup roasted cashews
- ½ cup maple syrup
Preheat oven to 180°C. Grease and line 6cm deep, 10cmx21cm (base) loaf pan.
Combine flour, baking powder, nutmeg, sugar and coconut in a bowl. Make a well in the centre. Add the oil, coconut milk and banana. Stir gently until combined. Spoon mixture into the loaf pan and smooth the surface.
Combine the seed mix and sesame seeds and sprinkle over the banana bread, Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool 5 minutes then lift onto a wire rack.
For the cashew date spread, place the dates in a heatproof bowl. Cover with boiling water. Stand 5 minutes. Drain really well. Place into a food processor with cashews and maple syrup, processing well combined.
Slice the banana bread, toast under the grill or in a frying pan. Serve with cashew date spread and sliced banana.
Tip 1: Banana bread will keep 3-4 days in an airtight container at room temperature. Alternately slice and wrap in plastic and freeze for up to 3 months.
Tip 2: Cashew date spread will keep 3 months in a clean jar in the fridge. Bring to room temperature to make it easy to spread.