Banana Walnut Bread

Today I woke up feeling like banana everything, so here is my tasty spicy banana walnut cake!


  • 2 Large bananas
  • 1/4 Cup vegan butter
  • 1 Tbsp coconut oil
  • ⅔ Cup muscovado sugar
  • 1 Tbsp white sugar
  • 1½ tsp agave
  • 1¼ cup almond milk
  • 2 Tbsps ground flaxseed (to make a flax egg)
  • 1 Cup fine wholemeal flour (normal wholemeal flour is ok if you can’t find ‘fine’)
  • 1 Tbsp mandioca flour (cassava flour)
  • 1 Tsp baking soda
  • 1 Tsp vanilla essence
  • ½ Tsp cinnamon
  • ¼ Tsp nutmeg
  • ½ Tsp salt
  • ¾ Cup chopped walnuts
  • Water
  • Oil for greasing


  • Mixing bowl
  • Small bowl for flax egg
  • Measurement utensils
  • Fork
  • Small pot
  • Heatproof bowl to sit on top of the pot
  • Oven loaf tin
  • Baking paper


  1. Preheat the oven to 170℃
  2. Line a loaf tin with baking paper, grease and set aside.
  3. In a small bowl, combine the flaxseed and water, set aside (enough water to just cover the flaxseed).
  4. In a mixing bowl, mash the bananas until smooth.
  5. Boil a small pot of water and reduce to simmer.
  6. Place a heat proof bowl on top of the pot.
  7. Melt the vegan butter and coconut oil in the bowl (careful not to let it burn or bubble).
  8. Add the melted vegan butter and coconut oil to the mixing bowl with the banana.
  9. Add the muscovado sugar, white sugar, agave syrup almond milk, vanilla essence and flax egg
  10. Stir well to combine.
  11. Add the flour, baking soda, salt, nutmeg and cinnamon
  12. Stir gently until it is combined (make sure you don’t over mix!).
  13. Add the walnuts and mix gently.
  14. Pour into the prepared baking tray.
  15. Bake for about 40 minutes (until a toothpick inserted comes out clean).
  16. Let the banana bread cool in the tin for a few minutes.
  17. Transfer the loaf to baking paper or a cooling rack.
  18. Can serve it immediately however, it is much easier to slice once it has cooled completely.

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