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Vegan banana bread with chocolate and almond

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)!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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
  • 175 g self-raising gluten-free flour
  • 1 tsp baking powder
  • pinch of salt
  • 50 g ground almond
  • 50 g almond and orange dark chocolate chopped
  • 1 Tbsp almond flakes

Method
 

  1. Heat oven to 180°C. Grease and line a medium loaf tin.
  2. In a large mixing bowl, mash the bananas with a fork.
  3. Add the oil, sugar, almond milk, vanilla and cinnamon, then gently combine.
  4. Add the flour, baking powder, salt and ground almond, then combine.
  5. Gently stir in the chocolate chips.
  6. Tip the batter into the prepared tin, letting it spread out evenly. Scatter the almond flakes on top.
  7. 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.
  8. 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.