Healthy Vegan Banana Bread with Lemon Cashew Cream

This delicious vegan banana bread can be made in one bowl using a high speed blender, leaving little for washing up. You can replace the walnuts for a chocolate vegan banana bread bread for a more indulgent take on the recipe.

If you don't have wholemeal spelt flour, you can use regular wholemeal flour. I definitely prefer this over white flour, for a wholemeal healthy vegan banana bread option. 

This is a super simple vegan banana bread recipe that you will love and have on repeat for an easy afternoon tea or after dinner treat. It’s fluffy and moist, and delicious served warm from the oven or toasted afterwards. 

Using dates instead of sugar is a great way to add more nutrition while still adding sweetness.

Instructions
Wholemeal Spelt Banana Bread

• 4 small bananas, over ripe is better
• 2 tbs maple syrup
• 5 medool dates, soaked in boiling and chopped, water discarded
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 cup olive oil
• 2 teaspoon vanilla extract
• 1/4 cup soy milk
• 1 3/4 cups wholemeal spelt flour (otherwise whole wheat flour)
• 1/2 cup chopped walnuts 

1. Preheat oven to 170 degrees C
2. Add bananas, maple syrup dates, baking powder, baking code, olive oil, vanilla extract and soy milk to high powdered blender. Blend until smooth.
3. Add flour to a large mixing bowl. Add banana mix to flour and mix well with spoon.
4. Line a loaf tin with baking paper and pour batter into lined tin. Top with hopped walnuts.
5. Place tin in the oven and bake for 50 minutes.
6. Allow loaf to cool before slicing.

Serve with lemon cashew curd. (Recipe below)
Lemon cashew curd

• 1/2 cup cashews
• 1/3 lemon juiced
• 1/3 lemon peel
• 1/3 cup water
• 1 tsp vanilla essence
• 1/2 prune chopped

1. Blend well.

Be sure to comment below if you make this recipe and let me know your feedback.

Steph xxx