Banana Bread is a classic Sydney cafe breakfast recipe. It is much loved in our house but unfortunately the standard cafe version is not at all healthy. I am officially on maternity leave… just days away from meeting our baby. This special time of quite has given me time to potter, get creative again, and knock out a few of my favourite recipes.

banana bread sm

This recipe is made with wholemeal flour for increased fibre and nutrition. It is also dairy free, contains no refined sugars and can be easily be made vegan by replacing the eggs.

Banana Bread
Write a review
Print
Ingredients
  1. 10 medjool dates
  2. 1 teaspoon bi-carb soda
  3. 1/2 cup water
  4. 1 1/2 cup self-raising wholemeal flour
  5. 1 cup self-raising unbleached white flour
  6. 2 handfuls of walnut pieces
  7. 1/3 cup coconut oil
  8. 1 cup plant milk (e.g. almond, soy or rice milk)
  9. 2 organic free-range eggs (or 2 flax eggs - 2 tablespoons of ground flax seed with 6 tablespoons of water)
  10. 2 large ripe bananas
Instructions
  1. Preheat your oven to 180 degC.
  2. Remove the stones from the medjool dates and roughly chop.
  3. Heat the chopped dates, bi-carb soda and water in a small saucepan for 5-10 minutes, stirring regularity, until a thick paste is formed.
  4. Grease a loaf tin with coconut oil.
  5. In a large mixing bowl combine the flour, walnut pieces, coconut oil, plant milk, lightly beaten eggs with a wooden spoon.
  6. Mash the bananas with a fork and add to the mixture along with the soften dates.
  7. Stir until everything is combined well.
  8. Poor into the greased loaf pan and bake for 30-40 minutes or until golden brown and cooked in the centre.
  9. Serve warm with a pot of tea.
Veggies & Me https://www.veggiesandme.com/