Vegan Banana Bread with Melted Chocolate Chunks
Ingredients
- 75 mls mild tasting oil such as rapeseed
- 3 large very ripe bananas the more ripe, the sweeter the taste, look for ones with brown spots
- 200 mls plantbased milk any nut milk, coconut or soya
- 100 g dark Muscovado sugar
- 300 g wholemeal spelt flour
- 3 tsp baking powder
- 2 tbsp dark chocolate powder optional for an extra chocolate hit
- 1 tsp ground cinnamon
- 1 pinch salt
- 100 g dark chocolate chunks
Instructions
- Preheat the oven to 180 degrees C.
- Line a 2lb loaf tin with greaseproof paper.
- Add the bananas, oil, milk and sugar to a food processor and blitz for a few minutes until smooth.
- Pour the mixture into a large bowl and add the remaining ingredients, flour first and chocolate last, while stirring to combine everything together.
- Add the mixture to the lined baking tray, give it a shake to ensure the contents are even and smooth over with the back of a spoon if necessary.
- Place in the oven and bake for about 45 minutes. If it starts to brown too much on top, place a piece of foil over it to prevent it from burning.
- Test the loaf is cooked all the way through by inserting a skewer through the middle and checking it comes out clean. If not, return it to the oven for another 5-10 minutes.
- Remove the loaf from the oven once cooked, leave it to cool for 5 minutes in the loaf tin, then remove it by carefully lifting it out using the greaseproof paper. Place it on a cooling rack and leave to cool for a further 15+ minutes.
- It can be sliced and enjoyed immediately or left to cool completely before storing in a lidded, airtight container. If it is not cooled completely, the moisture will create condensation and it will become soggy in the container.
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