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A sweet, nutty, so, so easy banana loaf made with Alpro® Plain soya alternative to yogurt
Ingredients
Make it vegan with vegan spread and flax ‘eggs’
Preparation
Step 1
Pre heat the oven 170ºc fan, 180ºc conventional Top & Bottom heat, gas 4. Grease or line a 1kg (2lb) loaf tin.
Step 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.
Step 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.
Step 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!
Make it vegan with vegan spread and flax ‘eggs’
Step 1
Pre heat the oven 170ºc fan, 180ºc conventional Top & Bottom heat, gas 4. Grease or line a 1kg (2lb) loaf tin.
Step 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.
Step 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.
Step 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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Available in 500g
