Walnut Banana Bread
This wholesome vegan banana bread is packed with ripe bananas, toasted walnuts and creamy walnut butter for a deliciously rich and nutty loaf. Made with oat flour and dates, it’s naturally sweet, wonderfully moist and perfect with a cup of tea or as an easy grab-and-go snack.
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Preparation time
15 min
Cook time
1 hr
Total time
75
Meal
- vegan-desserts
Servings
10
Ingredients
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the banana bread
- 2 cups oat flour (use gluten-free if needed)
- ½ cup chopped walnuts, divided
- 3 tsp ground cinnamon
- 1 tsp baking powder (use gluten-free if needed)
- ½ tsp bicarbonate of soda (use gluten-free if needed)
- ½ tsp salt
- 3 large ripe bananas, mashed
- 1 cup tightly packed pitted Medjool dates
- ¼ cup walnut butter (swap for any other nut butter of choice)
- ¼ cup unsweetened plant milk
- 1½ tsp vanilla extract
- 1 tsp apple cider vinegar
To decorate
- 1 ripe banana, sliced lengthways (optional)
- Reserved chopped walnuts
Instructions
- Mix the ground flaxseed and water together in a small bowl. Leave to stand for around 15 minutes, until thickened.
- Add the oat flour, cinnamon, baking powder, bicarbonate of soda and salt to a large mixing bowl. Whisk until evenly combined, then stir through most of the chopped walnuts, reserving some for the topping.
- Add the Medjool dates, walnut butter, plant milk, vanilla extract and apple cider vinegar to a food processor. Blend until completely smooth and creamy.
- Add the date mixture, mashed banana and prepared flax eggs to the dry ingredients. Gently fold together with a spatula until just combined, taking care not to overmix.
- Transfer the mixture to a lined loaf tin and smooth the surface. If using, arrange the sliced banana lengthways over the top and sprinkle with the remaining chopped walnuts.
- Bake in a preheated oven at 175°C fan for approximately 60 minutes, or until a skewer inserted into the centre comes out clean. If the top starts to brown too quickly, loosely cover the loaf with foil after around 40 minutes.
- Leave the banana bread in the tin for 10 minutes before transferring to a wire rack.
- Slice and enjoy by itself or with extra nut butter.
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