Vegan Banana & Date Bread

Method

This moist, dairy-free banana bread is naturally sweetened with ripe bananas and chopped dates, with a warming note of cinnamon spice drops through every slice. Completely vegan and easy to batch, it's perfect for café counters, afternoon-tea ranges or a comforting festive bake.

How to Make Vegan Banana & Date Bread:

• 90ml oat milk
• 90ml aquafaba
• 3 medium very ripe bananas
• 1 tbsp freshly squeezed lemon juice
• 70g sunflower oil
• 105g light brown sugar
• 60g dark brown sugar
• 1 tsp Pure Vanilla Extract (SCF0508)
• 250g plain flour
• ¼ tsp fine sea salt
• 1 tsp bicarbonate of soda
• 10 drops Cinnamon Spice Drops (SCF1293)
• 125g Chopped Dates (SCN304A)

Method

1. Preheat the oven to 176°C (350°F), with a rack in the middle. Line a 9x5-inch (23x13cm) loaf pan with parchment, letting the excess hang over the long sides to form a sling.
2. In a glass, stir the lemon juice into the oat milk and set aside — this is the vegan “buttermilk”.
3. Add the bananas to a bowl and mash with a fork until smooth and no lumps remain (around 300–315g).
4. Pour the aquafaba into a small-medium bowl. Using a handheld electric mixer, whip on medium speed for about 45 seconds until uniformly foamy, including at the bottom (tilt the bowl to check).
5. In a large mixing bowl, add the brown sugars and oil. Mix with the electric mixer until well combined.
6. Add the whipped aquafaba and mix until well incorporated.
7. Add the vegan “buttermilk” and vanilla; mix again until incorporated.
8. Add the mashed bananas and cinnamon drops and mix once more until well combined.
9. Toss the dates through the flour, salt and bicarbonate of soda, then add to the wet ingredients. Switch to a silicone spatula (or wooden spoon) and gently fold until the batter is just barely combined (light traces of flour are fine).
10. Bake for 50–55 minutes, checking at 45 minutes to avoid overbaking. Don't open the oven door before 45 minutes, as it lets the heat escape.
11. The bread is done when a toothpick inserted into the centre at a slight angle comes out with a few moist crumbs; if there's runny batter, it needs more time.
12. Transfer the pan to a wire rack and cool for 10 minutes before turning out.

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