Once you pop you can't stop with this delicious banana bread! You wouldn't know it was vegan or gluten free and it's very simple to make!
TAKES 15 min prep
1 hour cook
30 min cool
50g coconut oil or sunflower oil, plus extra for the tin
200g Gluten free self-raising flour (I used Doves)
tsp Xanthum Gum
1 tsp vanilla extract
25g ground almonds
tsp baking powder
75g dark muscovado sugar
4 dates, finely chopped
4 very ripe bananas, mashed
3 tbsp milk alternative (I used Almond)
75g walnut pieces, toasted
Squeeze of half a lemon
160g icing sugar
3-4 tbsp water
Heat oven to 180C.
Brush a 450g loaf tin with a little oil then line with baking parchment.
Mix the flour, almonds, baking powder, xathum gum, sugar, vanilla extract and dates.
Beat together the mashed banana and oil, then combine it with the flour mixture.
Add the milk to loosen the mixture (use less or more depending on how loose the mixture is).
Fold in the walnuts and scrape the mixture into the tin.
I decorated mine with a banana cut in half and some walnuts.
Bake for 1 hr, cover the top if it starts to look too brown (I did mine at about 45 mins). Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins.
Cool for 15 mins before taking it out of the tin.
I let mine completely cool before doing my icing glaze, it’s neat because I used a squeezy bottle.