5. Breakfast Banana and Walnut Bread
Following on with the banana and nut theme, comes everyone’s favourite lockdown bake – the humble banana bread. Best made using overripe, blackening bananas (also helping to reduce food waste), banana bread is super simple to make – you certainly don’t have to be Paul Hollywood to make this bake.
Banana bread does admittedly contain sugar but our recipe uses medjool dates which are naturally sweet, to replace some of the sugar. It’s also vegan, since we don’t use eggs or butter. You’ll need a 450g loaf tin, greased, an oven preheated to 180C and this will comfortably make eight slices.
Ingredients:
• 200g wholewheat flour
• 1 tsp baking powder
• 50g light muscovado sugar
• 6 medjool dates
• 50g coconut oil
• 4 overripe bananas
• 3 tbsp oat milk
• 100g chopped walnuts
Instructions:
• Combine the flour, baking powder, sugar and dates in a bowl
• Using the back of a fork, mash the bananas and mix with the oil in a separate bowl
• Combine the wet and dry ingredients and add in the milk
• Fold in the walnuts
• Pour the mixture into the greased loaf tin
• Bake for 45 minutes, covering the top with foil if it begins to brown
• Check with a skewer – if it doesn’t come out clean, bake for a further 15 minutes
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