Chocolate Banana Bread (Ve)

Veganuary? You are covered. Whip up this healthier dark chocolate banana bread that will help satisfy your sweet cravings, whilst still being deliciously plant-based.

This banana bread is dense, fudgey, and has a deep cocoa flavour. It is also beautifully squidgy and moist. I’ve cut back a lot of sugar for this recipe so the dark chocolate and banana flavours are strong – but if you’re making this for friends or family who have a sweet tooth then don’t be afraid to add a few more tablespoons of sugar!

This recipe is for one large banana bread – you can bake it in a loaf tin if you prefer, or double up the recipe for a sandwich cake.

Please leave a comment if you have any questions or suggestions ❤ Lots of love, Sofia xxx

Ingredients:

• 4 bananas – 3 large ripe ones, and one large yellow one.
• 1/4 cup of plant-based milk – I used Oat milk
• 3 tbsp. vegetable oil
• 2 tsp. apple cider vinegar
• 1/2 cup maple syrup
• 2 tbsp caster sugar
• 1 cup of plain flour, sifted
• 1/2 cup of oat flour – I make this by grinding up oats until they’re smooth!
• 1 tsp espresso powder (optional)
• 1/2 cup cocoa powder
• 1 tsp bicarbonate of soda
• Dark chocolate chips

Method:

1. Pre-heat your oven ton 180 degrees Celcius, and grease your cake tin with dairy-free spread (I use soya spread).
2. Place your 3 large ripe bananas in a large bowl and mash until smooth.
3. Whisk in the vanilla, vinegar, plant milk, maple syrup, sugar and vegetable oil.
4. Sift the flours, espresso powder, cocoa, bicarb of soda into the bowl and mix.
5. Add half the bag of chocolate chips into the cake mix, and stir.
6. Once mixed, place your cake mix into the tin.
7. Slice your remaining banana in half lengthways, and place on top of the cake mix.
8. Sprinkle the remaining chocolate chips on top of the cake, and place into the oven to bake.
9. Bake for 20-25minutes, until the cake has risen and the banana is starting to colour.
10. Remove from the oven and enjoy 🙂