- 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
- 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
- Pre heat the oven 180 C/356 F and grease a 9×5” 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!
- 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.