Vegan Banana Bread with Coconut Oil

This banana bread is vegan and delicious. Best enjoyed with a drizzle of icing on top and a cup of tea.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan and line with parchment paper.

Step: 2

Combine flour, baking powder, cinnamon, baking soda, and salt in a bowl. Fold in chopped dates.

Step: 3

Combine bananas, coconut oil, and vanilla extract in a separate bowl. Add Demerara sugar and mash together with a fork. Add flour mixture and quickly mix together with a spatula until batter comes together. Add a few teaspoons of water if the batter seems too dry. Mix well and transfer to the prepared loaf pan.

Step: 4

Bake in the preheated oven until the top has a nice golden color and a skewer into the center comes out clean, 30 to 35 minutes. Remove from oven and allow to cool, about 30 minutes.

Step: 5

Mix confectioners' sugar with water until the glaze has the desired consistency and drizzle over banana bread.

Per Serving: 146 calories; protein 1.2g; carbohydrates 33.5g; fat 1.9g; sodium 223.2mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.