I don’t want to toot my own trumpet, but this banana bread has been called, “The best banana bread I’ve ever eaten.” I’m not going to tell you who said it (they definitely weren’t blood related), but it was said and can’t be taken back. You won’t know if it’s true unless you make it yourself, so go make it.
This is the first time I’ve used an egg replacement (ground linseed) in a bake, and it’s worked really well. Linseed is jam-packed full of Omega-3s, lignans (which are full of antioxidants) and fibre. And, like everything I cook these days it’s refined sugar-free and in this case, completely vegan too. So, you’re basically eating health whilst eating cake.
- 80g chopped dates, soaked
- 2 tbsp ground linseed/flaxseed
- 2 large very ripe bananas
- 2 tbsp maple syrup
- 150g self-raising flour
- 1 tsp baking powder
- 2 tbsp raw cacao powder (optional)
- 2 tbsp ground almonds
- 150ml vegetable oil
- Poppy seeds
- Preheat the oven to 160°C. Grease and line a loaf tin.
- Soak the dates in boiling water and set aside
- Whisk ground linseed with 5 tablespoons of water until thick and gloopy and keep to one side.
- Mash up the bananas in a bowl, add the maple syrup and throw in the dry ingredients. Roughly mix.
- Drain the dates retaining about two or three tablespoons of the liquid. Blend/blitz until smooth and then add to the rest of the mixture.
- Whisk the oil and linseed mix together, pour into the bowl, sprinkle in the poppy seeds and mix until just fully combined. Don’t over-mix as the it will become rubbery when baked.
- Pour the whole thing into the tin and bake for around 40 mins or until cooked through.