The walnuts add texture to this vegan banana bread, but you can leave them out if you prefer.
50g coconut oil or sunflower oil, plus extra for the tin
200g self-raising flour
25g ground almonds
1 tsp baking powder
75g light muscovado sugar
4 dates, finely chopped
3-4 very ripe bananas, mashed
3 tbsp soya milk
75g walnut pieces, toasted
Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.