Vegan Chocolate Banana Bread
Vegan and beginner friendly chocolate banana bread you need to try out.
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 225 g self-raising flour
- 1 tsp soda bicarbonate (aka baking soda)
- 4 tbsp cocoa powder
- ¼ tsp salt
- 320 g banana (mashed - this should equal 4 medium-sized bananas)
- 90 ml unsweetened almond milk (or other unsweetened dairy free milk)
- 1 tsp vanilla extract
- 80 ml olive oil (or other vegetable oil such as sunflower, rapeseed, hemp oil)
- 30 g caster sugar
- 30 g light muscovado sugar
- 1 tbsp lemon juice
- 50 g roasted hazelnuts (or other nuts of choice)
- 1 tsp plain flour (to coat your nuts)
- 1 banana (optional topping)
Instructions
- 1
Pre-heat fan oven to 180°C (375°C) and grease a loaf tin with a light layer of oil and baking paper.
- 2
In a large bowl whisk together flour, soda bicarbonate (baking soda), cocoa and salt.
- 3
In a separate bowl, mash bananas using a fork. Add almond milk, vanilla, oil, sugar and lemon juice and mix.
- 4
Add banana mixture to your flour mixture little by little and mix until just combined.
- 5
Optional: Roughly chop your roast hazelnuts and coat them in a teaspoon of flour. Add them to your batter and stir (try and stir as little as possible).
- 6
Pour the mixture into your greased loaf tin. Decorate with a sliced banana on top and bake for 55-60 minutes until a wooden/metal skewer inserted in the middle comes out clean.
- 7
Remove from oven and cool in the af tin for 15 minutes then transfer to cooling rack to cool fully.