Vegan, Wheat-free Banana and Walnut Loaf
My aunt Sue has been an inspiration to me since I was allowed anywhere near the cooker. Being the only other vegetarian in the family and an amazingly creative cook, she’s been an inspiration to me for so long.
She’s a natural and rarely needs a recipe to work pure magic.
This one is a winner. So moist. So tasty. Pretty healthy too!
Here’s how to make Banana and Walnut Loaf
Preheat oven to 180C or 350F
Dry:
1 cup rolled oats
1.5 cups of rice flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp bicarbonate of soda
2
1/4 cup of coconut sugar
1/2 cup of well-chopped walnuts
1 cup of almond or rice milk
1/4 cup of olive or coconut oil
4 ripe bananas mashed (+1 for slices on the top if you like)
Rind of 1 orange
2 tsp of vanilla extract
2 tbsp maple syrup or agave but not honey
Pour into and greased/lined loaf tin and bake for 45-50 minutes.
Use a wooden cocktail stick to price the cake. If it comes out clean, its done.
TIP – If you tend to overeat on cake and don’t usually have cakes around the house, this loaf freezes well. So if you want, you can freeze slices between greaseproof paper and defrost when friends come for tea.
