Vegan Banana Walnut Date Bread

MAKES ONE 9-INCH LOAF

This vegan banana bread is bursting with distinctive, mouthwatering flavors. It tastes like dessert, but it will carry you right through the day with its wholesome goodness. It contains fiber, potassium, vitamin E, magnesium, and more. Enjoy a slice right before a long cardio workout. It will give you a steady source of energy and help you push to new limits. Or bring it to a friend’s house, and they’ll love you forever.

Dry ingredients

1 cup oat flour

1 cup white whole-wheat pastry flour or spelt flour

1 tsp. baking powder

½ tsp. Himalayan pink salt

½ tsp. cinnamon

Wet ingredients

2 mashed ripe bananas

¾ cup coconut sugar

⅓ cup unsweetened almond milk

¼ cup melted coconut oil

2 tsp. vanilla extract

1 flax egg

8 chopped dates (preferably Medjool)

¼ cup chopped walnuts

¼ cup vegan chocolate chips (optional)

  1     Preheat the oven to 375 degrees F. Lightly oil a 9×5 loaf pan with coconut oil.

  2     In a medium-size bowl, combine the oat flour, white whole-wheat pastry flour, baking powder, salt, and cinnamon.

  3     In a separate bowl, mix together the mashed bananas, coconut sugar, almond milk, melted coconut oil, and vanilla extract, stirring until well combined. Then mix in the flax egg.

  4     In a single bowl, combine the wet ingredients with the dry ingredients and stir, being careful not to overstir. Lastly, add the chopped dates, walnuts, and chocolate chips, if using.

  5     Spoon the batter into the loaf pan. Bake the bread for about 35–40 minutes. It’s done when a toothpick stuck into the center comes out dry. The top of the bread should be golden brown and slightly firm to the touch.

  6     Once out of the oven, lay the loaf pan on its side and let the bread cool for about 30 minutes before serving.