Banana Bread
A sweet, nutty, so, so easy banana loaf made with Alpro® Plain soya alternative to yogurt
Soya
Baking
Desserts
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3-4 ripe bananas (approx 425g)
1tsp baking powder
2 eggs
300g self raising flour
75g soft dark brown sugar
75g walnuts, roughly chopped
8 sfot ready to eat dates, destoned & cut into 4
50ml Alpro Plain No Sugars Big Pot
100ml of vegetable oil or vegetable margarine
2tsp cinnamon
Make it vegan with vegan spread and flax ‘eggs’
Ingredients
3-4 ripe bananas (approx 425g)
1tsp baking powder
2 eggs
300g self raising flour
75g soft dark brown sugar
75g walnuts, roughly chopped
8 sfot ready to eat dates, destoned & cut into 4
50ml Alpro Plain No Sugars Big Pot
100ml of vegetable oil or vegetable margarine
2tsp cinnamon
Make it vegan with vegan spread and flax ‘eggs’
Preparation
1
Pre heat the oven 170ºc fan, 180ºc conventional Top & Bottom heat, gas 4. Grease or line a 1kg (2lb) loaf tin.
2
Get going. Blend together all the ingredients, except the walnuts, dates and plant-based alternative to yogurt, until nice and smooth. A food processor is perfect, but a bowl and hand-held blender will do the job just as well.
3
Stir in the plant-based alternative to yogurt along with most of the walnuts and dates, then spoon the mix into your tin, level off and sprinkle the rest of the date and walnut pieces over the top.
4
Bake on the middle shelf for an hour, or until a skewer comes out clean. Let it cool down on a wire rack. Store it in an airtight container and it’ll keep for up to 4 days. But it’s so delicious it probably won’t last that long!
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