1Preheat oven to 180°C and lightly grease a 20 x 10 cm loaf tin with oil or vegan butter.
2Place flaxseed in a small bowl and add ⅓ cup water. Stir to combine and set aside.
3In a large bowl add flour, sugar, cinnamon, nutmeg, baking powder and almond milk. Using a wooden spoon, stir to combine. Stir in coconut oil, ½ cup of walnuts, flax mix, banana and vanilla.
4Transfer batter to the loaf tin and top with remaining walnuts. Bake for 45-50 minutes or until golden and a skewer inserted into the loaf comes out clean. Turn it out onto a wire rack to cool.
5Enjoy at room temperature or heated up. You can store this banana bread in an airtight container in the fridge for several days!
Variation: Swap out the sugar for ½ cup pure maple syrup if you're after a more natural sweetener (in which case you can do with just ¼ cup coconut oil). If your bananas are extra ripe, you can do with less sugar altogether!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.