Banana and Walnut Bread
Ingredients:
3 large ripe bananas
¼ cup coconut oil
¼ cup unsweetened plant base milk
¼ cup of coconut sugar (or brown sugar)
250g (2 cups) white flour (use Rice flour for GF)
2 tsp vanilla extract
2 tsp cinnamon
1 tsp baking soda
½ tsp of salt
60g walnuts roughly chopped
Toppings:
6 large walnuts roughly chopped
1 tsp maple syrup
Cinnamon Glaze (optional):
1 cup icing sugar
1 tsp cinnamon
1 or 2 tbs plant base milk
Method :
Pre heat the oven 180 C/356 F and grease a 9x5” loaf pan with some vegan butter or coconut oil
In a large bowl mash the 3 bananas with a fork and add the coconut sugar, coconut oil, vanilla extract and plant base milk – mix well to incorporate
In a separate bowl mix the flour with the baking soda, salt and cinnamon and then sift it into the wet ingredients and mix using a wooden spoon or a spatula
Add the roughly chopped walnuts
Transfer the mixture into the loaf tin
In a separate small bowl add the 6 chopped walnuts and mix well with the maple syrup. Scatter them on top of the loaf before placing into the oven. This will give the nuts a nice caramelised flavour.
Cook in the oven for 45 minutes or until a toothpick inserted in the centre comes out dry.
Leave in the tin to cool by placing the tin on a cooling rack.
While the cake is cooling you can prepare the glaze if you choose to add it. Simply mix the icing sugar and the cinnamon, add 1 tbs of plant base milk and mix well. If too think you can add a second tbs of plant-based milk.
Remove the loaf from the loaf tin, drizzle the icing and enjoy!
Cool Tips:
To check if cooked and If out of toothpicks, a piece of dry spaghetti works brilliantly too.
Store in a glass container for 4 days.
Don’t add too much glaze at once as it can make the top too soggy, but feel free to make a little extra to drizzle over your cut slices as you eat them!
Suitable for freezing.
