Go Back

Vegan banana bread with plum jam

This vegan banana bread with plum jam is super healthy as it has no added sugar, oil, dairy or eggs. You can bake it in an air-fryer too, using two small silicon loaf pans, the baking time can be reduced to about 25 minutes. This cake is perfect for breakfast and afternoon tea - also for summer picnics and trips.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1 cup flour
  • ½ cup rolled oats
  • 1 tsp baking powder
  • ½ cup oat milk
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ cup chopped cashew nuts or pecans
  • For the plum jam:
  • 1 cup chopped fresh plum
  • Juice of ½ lemon
  • 1 tsp vanilla extract
  • 2 Tbsp date syrup

Method
 

  1. Put the plum flesh, lemon juice, date syrup and vanilla in a small pan and cook over low heat until you get a sticky, jam-like mixture. Let it cool.
  2. Preheat the oven to 180°C.
  3. Line a medium bread tin with paper basket or prepare a silicon loaf mould.
  4. In a bowl, mash the bananas, then add the flour, baking powder, oats, spices and milk. Combine gently.
  5. Add more oats if it’s too thin, or add more milk if’s too thick - you should have a thick batter, not a dough.
  6. Fold in the chopped nuts.
  7. Spoon half the mixture into the prepared tins then spread some plum jam over it (but don’t go right to the edges, otherwise the jam will escape during baking).
  8. Spoon the remaining batter over the jam, spreading it out evenly.
  9. Bake for about 35-45 minutes until golden.
  10. Let it cool completely in the tin, then cut it into 1cm thick slices.