If your addiction to banana bread outlived the pandemic, you’ll love this recipe from transformational coach Vanessa Sturman. Her aim was to create a plant-based, wholefood version without the refined sugar. The result? A seriously impressive (and delightfully gooey) cake that might just make you rethink vegan bakes. 

Why’s it so great, you might ask?  Well, if the words banana, walnut and chocolate aren’t enough, keep scrolling. 

“This bake is so easy to make, and it’s pretty much free of refined fats and sugars,” explains Sturman. “Instead, it contains fat from whole sources like peanut butter. You can use any nut butter or seed butter, such as tahini, if you prefer.” She adds that it also includes fibre-packed dates for sweetness and omega 3-rich walnuts. 

Best of all, it’s packed with chocolate. If you want to up the magnesium content, go for high cacao chocolate (usually 85% and above), and chuck in a handful of cacao nibs. 

• 4 medium ripe bananas (mash up 3 of them and reserve one (whole) for topping)
• 85g runny peanut butter (or another nut butter or tahini)
• 250g dates blended with 250ml hot water
• 375ml cold water
• 230g wholemeal plain flour
• 1 tsp baking powder
• 200g chopped vegan dark chocolate, or vegan chocolate chips
• 200g walnuts or any other nut (optional)

1. In one bowl add the mashed bananas, peanut butter, dates blended with hot water and the cold water.
2. Then add the flour and baking powder. Mix well.
3. Then add in the walnuts and chopped chocolate. You can reserve some of the chocolate and walnuts for the topping if desired.
4. Make sure the batter has a thick but pourable consistency. Add a little more water if needed.
5. Transfer to a lined cake tin or brownie tray.
6. Slice up the final banana (you can use more if desired) and place on the top. Sprinkle with some extra pieces of walnuts and chocolate.
7. Bake for 45 mins at 180°C or until a skewer comes out clean. If using a loaf tin, the banana bread may need longer.
8. Allow it to cool in the tin, then cut up and enjoy!

Recipe and images courtesy of Vanessa Sturman