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.
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 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.
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.
Things That Made Me Smile Today
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.
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!