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Vegan coffee and walnut banana bread

This vegan coffee and walnut banana bread tastes better the following day, so I always bake it for breakfast the night before. It’s moist, sweet, fat-free and you can omit the sugar too, if you’re using quite ripe bananas. For a gluten-free version use appropriate oats and brown rice flour! This cake is perfect for breakfast, afternoon tea or snacking during the day. You can bake it in the oven or an air fryer.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large bananas
  • 1.5 cups of rolled oats
  • 1.5 cups of flour
  • 1.5 tsp baking powder
  • 2 Tbsps of sugar
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • ½ cup coffee
  • ½ cup plant-based milk
  • ½ cup chopped walnuts
  • ½ cup of raisins & dates

Method
 

  1. Mash the bananas, then add the oats and spices.
  2. Add the sugar, baking powder and flour.
  3. Add the coffee and milk. Rest for about 10 minutes while you preheat the oven to 180°C, if you’re using an oven.
  4. Fold in the walnuts, raisins & dates. Add more milk, if the batter is too thick.
  5. Transfer the batter to two small loaf tins or silicon moulds.
  6. Bake them in the oven for about 30-35 minutes, until golden. If you’re using an air fryer, bake them for 20 minutes, then take out the cakes of the tins, turn them upside down and bake them for a further 5-10 minutes.
  7. Let the cakes cool, then serve.