Banana bread

This recipe has been adapted from the Food Network.


  • 2 ripe bananas (~240g)
  • 240g flour
  • 40g cane sugar
  • 60g margarine (vegan butter) at room temperature
  • 20g finely chopped dates
  • 1 tea spoon of baking soda
  • 1 tea spoon of baking powder
  • 1/4 cup of almond milk


  1. Peel and mash the bananas in a mixing bowl, until they become a liquid paste.
  2. Mix the fat (margarine) in.
  3. Mix in with the flour and other dry ingredients.
  4. Pour the mix into an oiled recipient and put it in a preheated oven at 180 degrees Celsius.
  5. After 50 minutes, pierce the cake with a metallic fork or stick. If the stick comes out clean, the cake is done. Otherwise keep it a bit longer.


The original recipe called for unrefined flour, but I did not have it. You can probably replace the baking powder with baking soda as well. I tried the batter and, for my taste, it did not need vanilla extract, but you may add it, as well as other niceties, such as almond crunches or chocolate chips.

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Figure 1: The outcome.

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Figure 2: Right from the oven. It grew!

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Figure 3: Gauge your pan. Leave space for the batter to grow!

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Figure 4: Most of the work is smashing the bananas.