This is an amazingly flavorful vegan banana bread to snack on after dinner for a vegan desert or enjoy a nice slice in the morning as a great vegan breakfast option, with some vegan butter or just by it’s self. We will use a loaf pan for this recipe (5×9).
- 2 Cups hot water basically boiling
- 1 ½ Cups pitted dates chopped
- 2 Cups all-purpose flour
- 2/3 cups Sugar
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 "vegan egg" 3 Tablespoon water and 1 tablespoon ground flax seed
- ¾ cup unsweetened milk
- 1 teaspoon apple cider vinegar
- ½ cup melted coconut oil
- ½ cup walnuts chopped
- 2 Bananas quartered
After you get all of your ingredients measured out preheat the oven to 350°F and oil your loaf pan.
2. Pour the hot water over the dates and let them soak
3. In a large bowl whisk together the flour, sugar, baking soda, salt and cinnamon.
4. Make your egg mixture and let it sit until thick.
5. In another bowl whisk together the milk and vinegar until frothy.
6. Add the coconut oil and the flax egg.
7. Combine the wet into the dry ingredients until fully incorporated.
8. Now, drain the dates and fold them into the mix with the walnuts and banana.
9. Pour the batter into the pan and bake for 30 or 40 minutes or until a toothpick comes out clean.
10. Once its done let it sit out for 10 minutes and then cut into it.
You will need a loaf pan for this recipe (5x9)
History of Banana Bread
It wasn’t until the 1930 with the growing use of baking sodas and baking powders that banana bread became popular in the United States. In fact it was 1933 when banana bread first appeared in Pilsbury’s Balanced Cook Book. Popularity for the bread really took off in the 1950’s once Chiquita came out with there banana bread cookbook. Thanks to Chef Adrian Bruce and the evolution of our dietary options, we have this delicious Date and Walnut Vegan Banana Bread to enjoy today.
