This banana bread is vegan and delicious. Best enjoyed with a drizzle of icing on top and a cup of tea.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan and line with parchment paper.
Combine flour, baking powder, cinnamon, baking soda, and salt in a bowl. Fold in chopped dates.
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.
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.
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.