I have brunch on the brain, and the best way to quickly curb that craving (and use up those ripe bananas at the same time!) is with an extra large slice of this guilt-free Vegan Walnut Date Banana Bread. This recipe is as clean as can be- no butter, no dairy, no salt, no sugar (unless you want to sprinkle a little bit of coconut sugar on top- which you do). This bread is naturally sweetened with chopped up dates and overripe mashed banana. I added in some cinnamon for spice and chopped walnuts and chia seeds for texture. The result was an unbelievably moist, dense, and delicious loaf. Just be careful not to overbake it, you don’t want to loose that smooth center.
You’ll need about 1/2 a cup of dates and 1/2 a cup of walnuts, plus more for topping.
Whisk the flour, baking powder, and cinnamon together in a medium sized mixing bowl and set aside.
In a large mixing bowl, mix together the coconut oil and almond milk until combined. Stir in the mashed banana, chopped dates, and chia seeds. Reserve some walnuts and dates for the topping.
Gradually add the dry ingredients into the banana mixture, stirring until just combined. Do not overmix. Gently fold in the chopped walnuts.
Pour the batter (it will be very thick) into a loaf pan greased with coconut oil. Smooth out the top.
Sprinkle the reserved dates and walnuts on top, and dust with coconut sugar if desired.
Bake at 350 for 25-27 minutes, or until a toothpick inserted in the middle comes out mostly clean. It should still be a little sticky in the middle.
Let the bread cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Slice and serve!