This refined sugar-free banana bread is very simple, quick, yet delicious, nutritious, and makes a wonderful breakfast or snack for the family. While most banana bread recipes contain sugar, dairy and eggs, this vegan variation uses none of them, but is still moist and delicious. Feel free to substitute wholewheat flour for emmer flour and almond milk for soya milk.
- Preheat oven to 180C/350F. Line a standard loaf pan with parchment paper.
- Whisk together the ground emmer flour, baking soda, baking powder, cinnamon and chia seeds in a mixing bowl. Pulse walnuts and pitted dates until you have small pieces. Add to the flour mixture.
- In another bowl, mix soya milk, maple syrup, and macadamia oil until well combined. Add in mashed bananas and mix well.
- Pour the liquid to the dry mixture, stir until well combined. Pour the batter into the prepared pan and bake in the middle rack of hot oven for about 1 hour.