This vegan banana bread is fantastic. Best served with a cup of tea and a drizzle of icing on top.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- ¼ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 pinch salt
- 5 dates, pitted and chopped
- 2 very ripe bananas
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ¼ cup Demerara sugar
- ¼ cup confectioners’ sugar (Optional)
- 1 teaspoon cold water, or more as needed (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×5-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.