Vegan Banana Bread With zero grams of added sugar, this sophisticated banana bread features a subtle, fragrant sweetness, thanks to soaked and blended dates. Easy, healthy, and delicious. This loaf ticks all the boxes for a nutritious on-the-go snack.
- Vegetable spray oil, for greasing the pan
- 3¼ oz. pitted dates (5 to 6)
- 1¾ cups (7 oz.) all-purpose ﬂour, plus 2 tsp.
- ¾ cup (2½ oz.) almond flour
- 2 tsp. baking powder
- Pinch of kosher salt
- 5 ripe bananas
- 3 Tbs. (1½ oz.) coconut oil
- 1/3 cup almond milk
- 2/3 cp (2 oz.) chopped walnuts (optional)
HOW TO MAKE IT
- Heat the oven to 350°F and grease a loaf pan with vegetable oil.
- Place the dates in a medium heat-proof bowl and pour boiling water over them. Let sit for about 10 minutes, until softened.
- In a large bowl, whisk 1¾ cups all-purpose flour, the almond flour, baking powder, and salt. In a medium bowl, peel and roughly mash 4 of the bananas with a fork.
- Drain the dates and add to another large bowl with the coconut oil and almond milk. Blend with an immersion blender until smooth. Alternatively, pour all the ingredients into a blender and blend until smooth.
- Add the date mixture and mashed bananas to the bowl with the dry ingredients and mix just until combined.
- If you are using the walnuts, in a small bowl, toss them with the remaining 2 tsp. all-purpose flour (this will prevent the nuts from collecting at the bottom of the loaf after baking). Fold the floured walnuts into the batter with a rubber spatula.
- Scrape the mixture into the prepared loaf pan, cut the last banana in half lengthwise and arrange decoratively over the batter, cut sides up. Bake for about 55 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then remove from the pan and cool completely on a wire rack before slicing.