RECIPE STORY

Vegan Banana Bread

by

Our spongy banana loaf cake is vegan and sugar-free, made with almond milk, dark chocolate, and wholemeal flour.

Low in sugars and high in fibres, it's perfect for a wholesome breakfast.

Health

Time

50m

Cost

Nutrients

182 kcal

Carbs 19 grams

Sugars 6 grams

Total Fats 10 grams

Saturates 2 grams

Fibers 3 grams

Proteins 5 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten

Servings

14

Did you know?

When baking, bananas are a healthy substitute for sugar, butter, and eggs.

A Versatile Fruit

To make your bakes healthier, you can swap eggs or oil with blended ripe bananas.

They also add extra flavour and natural sweetness to your recipe - thus there's little need for added sugars too.

We love using this versatile fruit in our recipes, so tap below to discover our sweet treats with bananas now!

Step 1

In a food processor, blitz the bananas with dates until smooth and creamy.

Ingredients List

Peeled Ripe Bananas250g
Pitted Dates60g
Almond Milk210mL
Sunflower Oil70mL
Wholemeal Flour240g
Baking Powder10g
Baking Soda1pinch
Almonds70g
Dark Chocolate 85%70g
Step 2

Transfer the banana mixture into a bowl, add milk and oil, and whisk well.

Ingredients List

Peeled Ripe Bananas250g
Pitted Dates60g
Almond Milk210mL
Sunflower Oil70mL
Wholemeal Flour240g
Baking Powder10g
Baking Soda1pinch
Almonds70g
Dark Chocolate 85%70g
Step 3

Next, incorporate the wholemeal flour, baking powder, baking soda and a pinch of salt.

Ingredients List

Peeled Ripe Bananas250g
Pitted Dates60g
Almond Milk210mL
Sunflower Oil70mL
Wholemeal Flour240g
Baking Powder10g
Baking Soda1pinch
Almonds70g
Dark Chocolate 85%70g
Step 4

Add chopped almonds and chocolate into the loaf batter folding them with the help of a spatula.

Ingredients List

Peeled Ripe Bananas250g
Pitted Dates60g
Almond Milk210mL
Sunflower Oil70mL
Wholemeal Flour240g
Baking Powder10g
Baking Soda1pinch
Almonds70g
Dark Chocolate 85%70g
Step 5

Pour the cake batter into a greased and floured loaf tin. You can then garnish the top with extra almonds and chocolate chips.

Ingredients List

Peeled Ripe Bananas250g
Pitted Dates60g
Almond Milk210mL
Sunflower Oil70mL
Wholemeal Flour240g
Baking Powder10g
Baking Soda1pinch
Almonds70g
Dark Chocolate 85%70g
Step 6

Bake the loaf cake at 185°C (365°F) for 15 minutes, and then at 160°C (320°F) for another 40 minutes. Leave it cool down on wire rack before slicing.

Ingredients List

Peeled Ripe Bananas250g
Pitted Dates60g
Almond Milk210mL
Sunflower Oil70mL
Wholemeal Flour240g
Baking Powder10g
Baking Soda1pinch
Almonds70g
Dark Chocolate 85%70g

MEAL PLAN

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