This healthy sugar-free banana bread is fully vegan and naturally gluten-free. Just a few simple ingredients are needed for the basis - homemade raspberry jam swirl is totally optional!
If you don’t have any oat flour on hand, just get 7 oz (200 g) of rolled oats and process them into flour with a blender or food processor.
Place the soy milk, pitted dates, bananas and lemon juice in a blender jar and blend until smooth.
In a big bowl, mix the flour with baking powder, baking soda, salt and cinnamon. Add in the wet ingredients and stir until combined. Let the batter sit for half an hour so the flour can soak up all the liquid.
In the meantime, let’s make the simple raspberry jam! Add the fresh or defrosted raspberries along with the chia seeds and (coconut) water to a bowl and mix with a spoon. Let it rest for 15 minutes or until the batter is done.
Preheat oven to 350F/180C and get out a loaf pan.
Get your banana bread batter and gently fold in the crushed walnuts, then pour the mixture into your prepared loaf pan. Finally, add the raspberry jam and swirl it into the batter so it doesn’t get fully mixed.
Bake for 50-60 minutes. Allow to cool before cutting into slices and serving. We added some desiccated coconut for a pretty and delicious topping!