Healthy vegan banana bread

A delicious and healthy banana bread recipe that is full of flavour without any of the added refined sugar. Suitable for vegans

5 from 1 vote

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Prep Time 10

Cook Time 45

Total Time 55

Course Cake

Cuisine British, Vegan

Servings

Calories 189 kcal

Equipment

Ingredients

2-3 large ripe bananas mashed
150 g dates
50 ml sunflower oil or melted coconut oil
100 ml milk I used oat milk
1 tablespoon apple cider vinegar or white wine vinegar or lemon juice
1 teaspoon vanilla extract
225 g plain flour ideally wholemeal or spelt
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon mixed spice or ground cinnamon
100 g raisins optional

Instructions

Preheat your oven to 200°C/gas mark 7.
Lightly grease a loaf tin and line with baking paper.
Place 150g dates in a bowl and cover with boiling water. Drain, chop into pieces and then process in a food processor until you have a thick purée. You may need to stop to scrape the sides down.
Mash 2-3 large ripe bananas and set aside.
Place 100ml milk and 1 tablespoon apple cider vinegar into a measuring jug and stir.
Measure out 220g plain flour and add 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda and 1 teaspoon mixed spice (or ground cinnamon). Mix well.
Pour in the milk and vinegar mixture, 50ml sunflower oil and 1 teaspoon vanilla extract. Mix well.
Add the mashed bananas and date purée and mix again.
Add 100g raisins (if using) and stir in.
Transfer to the lined loaf tin and bake in the oven for 45-50 minutes or until brown on top and a knife or skewer inserted in the centre comes out clean.

Notes

NB: you can also make this recipe as cupcakes - reduce the cooking time to 20-25 minutes.
Nutritional information is approximate and is intended as a guide only

Nutrition

Calories: 189kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 95mgPotassium: 252mgFiber: 3gSugar: 11gVitamin A: 26IUVitamin C: 2mgCalcium: 42mgIron: 1mg

Keyword healthy banana bread