The Musette: More vegan banana bread

I recently read a newspaper article about the millions of bananas that are thrown away every day because they’re slightly blemished, bruised or over ripe. I was shocked, shocked! Don’t throw them away, make banana bread!

Who doesn’t enjoy a slice or two of banana bread for breakfast? This one is adapted from an Anna Jones’ recipe.  I have substituted the chocolate in her recipe with raisins in mine. The texture  is soft and moist, studded with plump raisins and nuts, and is made without  flour, dairy, eggs, or refined sugar. This is the perfect breakfast before or pick you up after  a morning’s ride, run or workout and tastes totally indulgent.

Ingredients (enough for 8-10 hungry cyclists)

  • 75 ml (1/3 cup) melted coconut oil, plus extra for greasing
  • 200 g (7 oz) toasted, chopped walnuts
  • 150 g (5 oz) sultanas
  • 200 g (7 oz) rolled oats (preferably gluten free)
  • 500 g (1 lb) very ripe banana (approx. 4 large ones)
  • 100 g (3 1/2 oz) coconut sugar (or raw cane sugar)
  • 100 ml (6 1/2 tbsp) Grade A maple syrup
  • 100 ml (6 I/2 tbsp) unsweetened almond milk
  • 2 tsp baking powder
  • pinch of fine sea salt


1. Preheat the oven to 170ºC (325ºF)/150ºC (300ºF)/gas mark  3 and grease a 1kg (2 lb) non-stick loaf tin with coconut oil.

2. While the oven comes up to temperature, toast the walnuts in it for 10 minutes, then roughly chop and set aside to cool. Hydrate the sultanas in some boiling water for ten minutes, then drain.

3. Blitz the oats in a food processor until you have a flour. Put the oat flour into a bowl, add the baking powder, cooled walnuts and salt.


4. Put the bananas into the food processor with the coconut sugar, maple syrup, almond milk and melted coconut oil and blitz until well combined.

5.  Add the wet to the dry ingredients along with sultanas and mix gently with a spatula until combined. The batter should be quite wet.

6. Pour the batter into the loaf tin and bake for 60-70 minutes, or until a skewer comes out clean. Leave to cool on a wire rack in the tin, for at least 30 minutes. Remove from tin and enjoy.

Sheree’s Handy Hints

1. All ingredients should be at room temperature.

2. When I’m baking I always use a timer as it’s so easy to lose track of time. Once you’ve put the bread in the oven, put the timer on for 5-10 minutes less than it should take to cook and then check regularly.

3. If you think the bread is browning at the edges, cover it with an aluminium foil tent.

4. You can substitute the walnuts with pecan, brazil, macadamia or hazelnuts.

5. To turn up the volume, soak the raisins in warm rum rather than water.

6. I tend to keep the bread in the fridge as it’s quite moist. That way it lasts the week providing I hide it from my beloved. I find it tends to cut better the following day – if you can wait that long……………

7. Equally, it’ll keep for up to two months in the freezer.

2 Comments on “The Musette: More vegan banana bread

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