• Vegan banana malt loaf

    by  • April 13, 2016 • Food

    After attempting veaganuary earlier this year, we collected a few vegan recipes which we’d like to share. This one comes from my friend Julia who runs a recipe blog Something Missing which she set up after a friend had to alter her diet due to food intolerances.

    Banana Malt Loaf

    Banana malt loaf

    This malt loaf recipe is a teatime treat that gets better with age so wrap it up in baking parchment, pop it in an airtight box and leave it for a few days… if you can resist.


    350g malt syrup
    75g treacle
    200g dates, roughly chopped
    150ml strong black tea (I used earl grey)
    50g caster sugar
    1 large ripe banana, mashed
    200g plain flour
    150g rye flour
    3 teaspoons baking powder
    pinch of salt

    Pre-heat the oven to 180°C/350°F/GM4

    Put the dates into a heatproof bowl and add the malt extract, treacle, sugar and tea. Allow to sit for about 15 minutes so the fruit can soak up some of the liquid.

    After 15 minutes add the banana and mix together thoroughly before adding the flours, baking powder and salt. Fold all of the ingredients until well combined and transfer to a lined loaf tin.

    Bake for an hour until firm to the touch. And don’t panic if the mixture looks like it has sunk a little.

    Once the loaf has cooled remove from the tin, wrap it up in greaseproof paper and leave for at least 3 days to allow the loaf to mature and become a little more stodgy and sticky before tucking in! Honestly it is worth the wait.

    2 Responses to Vegan banana malt loaf

    1. Nuala
      May 13, 2016 at 4:48 pm

      Nothing better than a good vegan banana cake!

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