Vegan Nutty Banana Bread
This recipe is super easy to make and doesn’t require many fresh ingredients, so you will most likely have them in your pantry if you spontaneously decide to make it one evening! I love the slight crunchy texture of the pecans and almonds mixed throughout the loaf as it steers away from the traditional banana bread.
1 person made this
Ingredients
- 150g spelt flour
- 100g ground hazelnuts (hazelnut meal)
- 2tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp vanilla bean paste
- 6 medjool dates soaked in 100ml water
- 3 ripe bananas (if you have frozen ripe bananas you can use these, just defrost them in the microwave until they go mushy)
- 1tbs coconut oil (use almond milk or apple sauce if oil-free)
- 1tbs chia seeds
- 50g roughly chopped pecans
- 50g roughly chopped almonds
Directions
- Soak the medjool dates in 100ml of water
- Preheat the oven to 170°C (fan forced) and line a 20-25cm loaf tin with baking paper.
- Place the spelt flour, ground hazelnuts, baking powder and cinnamon into a large mixing bowl, stir together and set aside.
- Add the medjool dates, their soaking water, bananas, vanilla, chia seeds and coconut oil into a blender or food processor and blend until smooth and runny.
- Pour the wet ingredients into the dry and carefully fold together.
- Add the chopped almonds and pecans and leave aside just over 1 tablespoon of each nut for decorating.
- Fold the nuts through the batter.
- Pour the batter into the lined tin. The batter will be quite sticky and thick, so use a rubber/silicone spatula to spread out the mixture to flatten the top.
- Top with the rest of the nuts.
- Bake for approximately 35-40 minutes at 170°C or until a metal skewer stuck into the centre comes out clean.
- Once cooked, let cool for a minimum of 30 minutes and remove from the tin.
Slice the loaf and serve either warm or cold with some of your favorite toppings such as peanut butter, almond butter, raspberry chia jam, coconut yoghurt or just on its own like I did!
