Banana & Walnut Bread: Vegan, gluten free, sugar free

It has taken five attempts to get this recipe just how I wanted it but i think it's now as good as it's going to get.

I honestly wasn't sure that making it vegan, gluten free and sugar free would tick all the boxes for me (I have a big sweet tooth), but i'm pretty happy with the results.

I find gluten free flour can make things a bit dry. Mixing the flour with ground almonds keeps the bread nice and moist and using a date mix instead of sugar helps as well.

Slapping a load of peanut butter on it while its still warm, accompanied by a coffee is my favourite way of eating it but it's also delicious on it's own.

RECIPE: Makes 1 small loaf

INGREDIENTS

• 150g Gluten free flour (I use Doves Farm plain white)

• 100g Ground almonds

• ½ teaspoon GF bicarbonate of soda (I use Doves Farm)

• ½ teaspoon GF baking powder (I use Doves Farm)

• ½ teaspoon salt

• 80ml rapeseed or melted coconut oil

• 3 ripe bananas, mashed

• 1 teaspoon vanilla extract

• 1 teaspoon white wine vinegar

• 100g pitted dates, chopped

• 100ml water

• 100g chopped walnuts

METHOD

• Preheat oven to 180°c

• Mix together the flour, ground almonds, bicarbonate of soda, baking powder and salt

• In a saucepan boil the dates in water for around 5 minutes, until they’re a gooey mess

• In a separate bowl, mix the bananas, oil, vanilla extract, vinegar and date mixture

• Add the wet mixture to the dry mixture, combine well and stir in the chopped walnuts

• Pour mixture into a lined baking tin and bake in the oven for 45 minutes

• Tip the bread out onto a rack and leave to cool a little before slicing

TIPS

• The top of the bread burns easily so I cover it with foil about 15 minutes into the cooking time

• I use a silicone bread mould inside a bread tin instead of baking paper

• Delicious with peanut butter!