Adapted from the banana muffin top recipe in 500 Vegan Recipes, this super-moist quick bread is jam-packed with goodies and perfect for breakfast or an afternoon treat.
2 Cups rolled oats
2.5 Cups shredded coconut
0.5 Cups almond meal
3 Cups wholemeal flour
2 tsp baking powder
1 tsp bicarb soda
0.5 Cups dried dates, roughly chopped
0.75 Cups canola oil
0.5 Cups sugar
0.25 Cups blackstrap mollasses
1 Cup soy milk
1 Tblspn vanilla
6 very ripe bananas, mashed
Preheat oven to 180 Celsius/ 350 Fahrenheit.
Line 3-4 loaf tins with baking paper.
Mix Large Bowl ingredients together. Make a well in centre.
Mix Medium Bowl ingredients together.
Stir wet ingredients into dry; fold gently to combine.
Pour mixture into lined tins and bake for 50-60 minutes or until cooked in centre and coming away from sides of tin.
Allow to cool on wire rack.