Name: Vegan banana bread with chocolate and almond
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 large ripe bananas; 2 Tbsp vegetable oil (optional); 50 light brown muscovado sugar; ½ cup almond milk; 1 tsp cinnamon (optional); 1 tsp vanilla extract; 2 Tbsp 100% cocoa powder; 175g self-raising, gluten-free flour; 1 tsp baking powder; pinch of salt; 50g ground almond; 50g almond and orange dark chocolate, chopped; 1 Tbsp almond flakes

Vegan banana bread with chocolate and almond

17 Nov 2019

by Wholeness

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Background

This vegan banana bread with chocolate and almond is actually really tasty and moist despite having no egg, no gluten, no dairy and very little sugar. The other day I forgot the oil, yet the cake was still very nice - it seems the natural oil in the almond and bananas are enough! I normally make it with 80% chocolate bar with chopped nuts (almond or hazelnuts) but plain chocolate can be used too, as long it’s top quality. The cake is perfect for breakfast or afternoon tea with a cuppa (tea or coffee)!

Ingredients

2 large ripe bananas
2 Tbsp vegetable oil (optional)
50 light brown muscovado sugar
½ cup almond milk
1 tsp cinnamon (optional)
1 tsp vanilla extract
2 Tbsp 100% cocoa powder
175g self-raising, gluten-free flour
1 tsp baking powder
pinch of salt
50g ground almond
50g almond and orange dark chocolate, chopped
1 Tbsp almond flakes

Instructions

Heat oven to 180°C. Grease and line a medium loaf tin.
In a large mixing bowl, mash the bananas with a fork.
Add the oil, sugar, almond milk, vanilla and cinnamon, then gently combine.
Add the flour, baking powder, salt and ground almond, then combine.
Gently stir in the chocolate chips.
Tip the batter into the prepared tin, letting it spread out evenly. Scatter the almond flakes on top.
Bake in the middle of the oven for 40-45 minutes. After 20 minutes you can cover the tin with foil , if the top is already is browning). After 40 minutes poke the cake with a skewer - if it comes out clean, it’s done - if not, bake it for another 5 minutes or so.
When the cake is cooked through, take the tin out of the oven. Rest the cake in the tin for 5 minutes, then move it to a wire rack. Let it cool completely before slicing it.