Vegan Banana Bread with Dates and Almonds

11 Feb

Vegan Banana Bread with Dates and Almonds

This delicious banana bread is vegan and it also has the virtuous label of no added fats. There is no butter, oils, eggs or refined sugars either. I have added one tablespoon of honey to the whole loaf but you could use agave syrup or leave it out altogether if you like.

The sweetness comes from using very ( or even over) ripe bananas and lovely squidgy Medjool dates. I made it using a combination of wholemeal spelt flour, ground almonds and flaxmeal. This makes it healthy, wheat-free, moist and tasty. You can’t go wrong really.

Vegan Banana Date & Almond Bread

It is perfect for breakfast or to take to work for that mid afternoon pick me up without the guilt. It is lovely toasted and drizzled with a little honey but is just as satisfying as it is. The more mature the bananas (i.e.: blackening) the better, it makes them easier to mash and they taste more sweet and banana-y.

Vegan Banana Bread

Vegan Banana Bread with Dates & Almonds Recipe

Makes 1 loaf. I used a 1 litre capacity loaf tin. Vegan, Wheat Free, Oil Free, Refined Sugar Free

Adapted from Love Food Eat

  • 2 Tbsps. flax meal mixed with 6 Tbsps. warm water
  • 135 g wholemeal spelt flour
  • 15 g (1 Tbsp) flax meal
  • 110 g ground almonds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 large Medjool dates, stoned and finely chopped
  • 2 very ripe bananas, well mashed/blended
  • 1 Tbsp honey/agave syrup (optional)
  • flaked almonds for the top
  • sesame & flax seeds for the top (optional)

Mix the 2 Tbsp flax meal with 6 Tbsp warm water and leave for about 10 minutes until gooey. This is known as flax egg. Preheat the oven to 175 C and line the loaf tin with some baking paper.

In a large bowl mix together the flour, 15 g flaxmeal, ground almonds, cinnamon, baking powder, soda and salt. Then stir through the chopped dates.

Add in the mashed/blended bananas, the flax egg mixture and the honey/agave syrup if using. Mix together until combined to a stiff dough but don’t over work. Tip this into the lined tin, spread it out evenly and top with some flaked almonds, sesame seeds & flax seeds, if using, and press them down a bit.

Bake for about 50 minutes or until a toothpick comes out clean and leave to cool completely before slicing if you can. It is easier to slice when cool.

Banana Bread with Dates & Almonds

Don’t be alarmed it doesn’t rise much but is delicious all the same. Store in an airtight container or wrapped in a tea towel somewhere cool. Toasting it comes into play if it lasts longer than a few days and has become a little stale. It brings it back to life and is enhanced even more by some of this vanilla apple sauce or honey.

Vegan Banana Date & Almond Bread

Things That Made Me Smile Today

Wild Fennel Flowers

These are some photos I took back in October of the wild fennel flowers that grow alongside the road where I run with the dog in the morning. They’re delicately beautiful.

It turns out that one of the major food trends predicted for 2013 is fennel pollen. It is appearing on a lot of the most forward thinking menus used as an ingredient or garnish with fish or as an aroma (by burning the pollen over the finished plate) on many other exciting dishes. Apparently it is quite difficult to get, you can order it online and it is quite expensive.

Wild Fennel Flowers

Not here it isn’t, it’s free and growing wild at the side of the road! Rufus even likes to have a sniff as he goes down for a drink in the stream. Hilarious isn’t it.

I am definitely researching this more and will be bringing you some recipes featuring “foraged” fennel pollen at the end of the summer!



14 Responses to “Vegan Banana Bread with Dates and Almonds”

  1. tony ward February 11, 2013 at 5:17 pm #

    OOOOH, looks and sounds stunning. If I ask you nicely can I just rip a lump off it when its hot ?? Sounds like you want to corner the market

    • tony ward February 11, 2013 at 5:18 pm #

      ooops laptop playing up again. corner the market in fennel pollen dahling before its too late !! xx

  2. Ronald February 11, 2013 at 5:40 pm #

    Wow! Looks and sounds amazing! Better yet, I will eat it! You had me at “no oil.”

    I found this post through a #vegan search on twitter. I get so frustrated over the ‘healthy’ recipes that end up containing overly proccessed flours, sugars and oil. Thank You! Thank You! Thank You!

    I’ll be sure to let you know how it turns out for us. And if I screw it up I’l come running for help. I’ve subscribed and I’m looking forward to digging in.

    Regards, Ronald

  3. narf77 February 11, 2013 at 9:30 pm #

    Scrumptious! Can’t wait to see the recipes for foraged pollen although I am going to have to fight the bumble bees and they get pretty HUGE around these parts 😉

  4. Three Well Beings February 13, 2013 at 11:58 pm #

    I’m not at all familiar with fennel pollen but I’m wondering if it’s plentiful in Southern California, too. I just may not know what I’m looking for. This is such a great banana bread. Ironically I have all the ingredients but no bananas at the moment. I need to get some soon. We have company coming this weekend and I think this would be a great breakfast bread to share! 🙂

  5. Lucy Garcia February 25, 2013 at 12:45 pm #

    Wow! Have just made the banana bread, it is really really DELICIOUS, amazingly light and moist, I will make this often.

    • Natalie Ward February 26, 2013 at 4:11 pm #

      Thanks Lucy! It is really addictive isn’t it!! 😀

  6. Lindsey February 27, 2013 at 6:48 pm #

    Hi Natalie,
    I’ve just attempted this banana bread, without the flax/fake egg. I had a left over yolk from the last batch of Ricciarelli and added that, but it wouldn’t bind, so I stuck in some olive oil too!!! Help the egg eaters out there, how many should I have used. It really didn’t rise, tastes good though.
    Gracias xx

    • Natalie Ward February 27, 2013 at 7:31 pm #

      Hey Linds! Two whole real eggs should do it. Mine didn’t rise that much either. Looking forward to seeing you, not long now!! 😀 xx

      • Lindsey February 28, 2013 at 5:08 pm #

        Thanks darling, that should sort me out for next time. Healthy snacks are always welcome at 4 o’clocksis. Miguel loves your face book activities, and says if he sees another plate of food on his roof top table he’ll explode!!!
        We are also looking forward to seeing you. If you’ll have us after his rude comment. Lxx

  7. Nadine July 25, 2013 at 3:17 pm #

    Would this recipe still work if you were to substitute the flour with say coconut or buckwheat flour?

    • Natalie Ward August 5, 2013 at 9:32 am #

      Maybe a mixture of both? I couldn’t say having never tried but your usual gluten-free blend might work:)


  1. Apple, Pear and Cinnamon Oatmeal Muffins « Cook Eat Live Vegetarian - February 18, 2013

    […] This is the next recipe from my Sweet & Healthy series that I didn’t realise I was doing until I just looked at all the recipes and photos I had waiting to publish and noticed that they were all sweet treats that are good for you. The previous recipe in the (now) series was for this Vegan Banana Bread with Dates & Almonds. […]

  2. Recept: Vegansk banankaka utan tillsatt socker | Viktiga Viktoria - September 19, 2013

    […] använde det här receptet som grund, men som vanligt ändrade jag lite efter vad jag hade i mitt […]

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