I adapted this recipe from one of Mary McDougall’s, which I found in The Starch Solution. It’s everything banana bread should be – moist and satisfying… but without the refined sugar and oil of typical banana bread recipes.

Ingredients:

1 tbsp ground linseed
3 tbsp water
3/4 cup plant milk
1 tbsp lemon juice
1 cup mashed ripe banana (about 2 bananas)
3/4 cup date sugar*
1/3 cup prune purée^
1 tsp vanilla extract
2 1/4 cups wholemeal flour
1 tsp baking powder
1 tsp bicarb soda
1 tsp ground cinnamon
1/4 cup chopped walnuts

Method:

Preheat oven to 180°C. Line a loaf pan with baking paper, or use a silicon loaf pan.

In a small bowl, whisk linseed and water together, and set aside for 10 minutes to thicken.

Stir plant milk and lemon juice together, and set aside.

In another small bowl, mix together bananas, date sugar, prune purée and vanilla.

Sift flour, baking powder, bicarb soda and cinnamon into a large bowl. Stir in walnuts.

Using a spatula, fold linseed mixture, plant milk and lemon juice mixture and banana mixture into flour mixture until just combined.

Spread the batter into prepared loaf pan, and smooth the top using the spatula.

Bake for 1 hour or until a toothpick or skewer inserted into the middle comes out clean.

Allow the loaf to cool before slicing.

* I buy date sugar from iHerb, you can use the coupon code UTE208 to get $5 off your first iHerb order.

^ To make prune purée, pour boiling water over 1/4 cup pitted prunes to cover, and leave to soak for 15 minutes. Blend in a food processor or high-powered blender until smooth, adding extra water if necessary to facilitate blending.