Vegan Banana, Almond and Chocolate Loaf
Ingredients
- 4 large, ripe bananas peeled and mashed with a fork
- 180 g brown sugar
- 160 mls vegetable oil
- 100 g plain flour
- 100g g wholemeal flour
- 2 tsp baking powder
- pinch sea salt
- 1 tbsp almond butter
- 1 tsp vanilla bean paste
- 1 tsp cinnamon
- 50 g vegan chocolate chips
- 2 tbsp ground flaxseeds soaked in 5 tbsp water
Instructions
- Preheat the oven to 180 ℃ and line a 1lb loaf tin with baking paper.
- Add the flours, baking powder, cinnamon, brown sugar, salt and chocolate chips to a bowl and combine.
- In a separate bowl, create a puree by mixing together the bananas, vegetable oil, vanilla paste, soaked flaxseeds.
- Add the puree to the flour mixture and gently fold together until fully combined.
- Add the mixture to the loaf tin and place in the oven for 50mins. If your loaf begins to brown too quickly on top, cover with a piece of foil. Test the loaf is cooked through by inserting a skewer in to the centre of the loaf and checking that it comes out clean. If not, return the loaf to the oven for a few more minutes before checking again.
- Allow the loaf to cool for 20mins before removing it from the tin and allowing it to cool for a further 20mins on a cooling rack.
- Serve immediately or keep in a sealed container for up to 3 days in the fridge.
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