Coconut oil, for greasing
2 ½ ripe bananas, peeled
200g (1 ½ cups) buckwheat flour
25g (1/4 cup)
Chopped unsalted raw walnuts
1 tsp baking powder
1 tsp bicarbonate of soda
110g (2/3 cup) deglet nour
Date, pitted and chopped
190ml vegan ¾ cup almond milk or
A pinch of Himalayan pink
Salt or sea salt
1.Preheat the oven to 170°C/350°F/Gas 3 and grease an 18cm x 8cm loaf tin with a little coconut oil and line with greaseproof paper.
2.Mash 2 bananas and slice the remaining half-banana.
3.In a large bowl, combine the flour, walnuts, baking powder, bicarbonate of soda and pinch of salt.
4.Stir in the mashed and sliced bananas and chopped dates and slowly add the almond milk until the mixture is fully combined.
5.Pour the mixture into the tin and bake in the hot oven for 35-40 minutes or until golden and cooked through. To check whether the loaf is cooked, insert a knife into the centre of the loaf-if it comes out clean it’s done, if still sticky, return to the oven and bake for a further 15 minutes or until a knife inserted comes out clean.
6.Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Wish I could tell how yummy this walnuts loaf is! So happens that I’m allergic to ripe bananas and walnuts and dates. I was silly enough to wear a mask while making this loaf for my girls..I struggle to breathe having bananas in my presence and nuts but still ran the risks and made it. Don’t think I’ll be doing that again anytime soon. My youngest really enjoyed it as for the older ones they haven’t had the chance to taste and tell as yet!.