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Vegan banana bread with strawberry and date

If you’re after a lovely, guilt-free, vegan cake to go with your morning coffee or afternoon tea try out this recipe. I used wholewheat flour but you can make it with normal flour too. Also, it’s not too sweet, so add more date syrup if you have a sweet tooth! As for the milk, I used oat milk, but soy, almond, coconut or hazelnut milk would work too. You can bake this banana bread in an air-fryer - but use two smaller tins, then set the machine to "Bake" for 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 ripe bananas
  • 2 Tbsp vegetable oil
  • 1 cup self-raising flour wholewheat, if possible
  • 1 tsp baking powder
  • ½ cup rolled oats
  • 1 cup plant-based milk
  • 1 tsp vanilla essence
  • 1 tsp cinnamon powder
  • ½ cup chopped dates
  • For the stewed strawberries:
  • 1.5 cup chopped fresh strawberries
  • Juice of ½ lemon
  • 1 tsp vanilla extract
  • 2 Tbsp date syrup

Method
 

  1. Put the strawberries, lemon juice, sugar and vanilla in a small pan and cook over low heat until you get a sticky mixture (it should not turn into jam).
  2. Preheat the oven to 180°C. Line a small-medium bread tin with paper basket or prepare a silicon loaf tin.
  3. Mash the bananas, then add the oil, date syrup, vanilla essence and milk.
  4. Mix the flour, baking powder and oats, then add the banana mixture and combine.
  5. Fold in the chopped dates and stewed strawberries.
  6. Transfer the mixture into the prepared tin and bake for about 35 minutes until golden.
  7. Let it cool completely, then cut it up into slices.