“I make this recipe all the time, it’s brilliant and we absolutely love it,” says blogger and food writer Ella Mills from Deliciously Ella.
“It’s soft and spongy and the prunes or dates make the loaf lovely and sweet – you really don’t miss sugar at all. It’s perfect on its own, but equally delicious as a pudding with coconut yoghurt.”
- 200g self-raising flour, sifted
- 1 teaspoon baking powder
- 3 very ripe bananas, mashed
- 4 tablespoons coconut yoghurt
- 75ml olive oil, plus extra for greasing
- 1 teaspoon vanilla bean paste
- 100g prunes or medjool dates, chopped
- 1 tablespoon ground flaxseed
- 75g sultanas or raisins
Preheat the oven to 160°C fan.
Grease a 900g loaf tin and line with baking paper.
In a large bowl, mix together the flour and baking powder.
In a separate bowl, mix together the banana, coconut yoghurt, olive oil, vanilla, prunes and flaxseed. Stir in the sultanas.
Add the banana mixture to the flour and mix well – it will seem dry at first but it will come together.
Pour the mixture into the loaf tin, level out the top and bake for 50-60 minutes, until risen and golden. Test with a skewer – if it comes out clean the loaf is ready.
Leave to cool in the tin for 15 minutes before turning out.
How To Go Plant-Based: A Definitive Guide For You And Your Family by Ella Mills is published by Yellow Kite, available now. Photography by Clare Winfield.
Also read: One-Bowl Chocolate Banana Muffins
– With PA