Plant-Based Banana Bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Ingredients
Loaf
- 430g (approximately 4) ripe, peeled bananas
- 150g ground almonds
- 75g dark chocolate (check if vegan friendly)
- 125g spelt or buckwheat flour
- 190ml maple syrup
Icing
- 430g (approximately 4) ripe, peeled bananas
- 150g ground almonds
- 75g dark chocolate (check if vegan friendly)
- 125g spelt or buckwheat flour
- 190ml maple syrup
- 125g icing sugar
- 30ml maple syrup
- 1–2 tbsp milk (use plant-based milk to make recipe vegan friendly)
Toppings
- 430g (approximately 4) ripe, peeled bananas
- 150g ground almonds
- 75g dark chocolate (check if vegan friendly)
- 125g spelt or buckwheat flour
- 190ml maple syrup
- 125g icing sugar
- 30ml maple syrup
- 1–2 tbsp milk (use plant-based milk to make recipe vegan friendly)
- Chopped walnuts
- Dark chocolate chips (check if vegan friendly)
- Banana chips
Method
- STEP 1Preheat the oven to 190oC (fan 170oC). Line a 23 × 13 × 7cm loaf tin with baking parchment.
- STEP 2Put the bananas into a mixing bowl and mash with a fork until smooth and creamy – the riper they are the easier this will be.
- STEP 3Break chocolate up into small pieces.
- STEP 4Next stir in the dry ingredients, mixing them well with the bananas. Then add the wet ingredients and stir until a smooth batter forms.
- STEP 5Spoon the mixture into the lined loaf tin.
- STEP 6Bake the loaf in the oven for 45–50 minutes or until a knife inserted into the middle comes out clean; if it doesn’t leave the loaf in the oven a little longer.
- STEP 7Once ready, leave to cool in the tin for 10 minutes to firm up, before transferring to a wire rack to cool to room temperature.
- STEP 8Mix together ingredients for icing until smooth and drizzle over loaf, sprinkle with chopped walnuts, dark chocolate chips and banana chips (optional).
- STEP 9Once completely cool, store in an airtight container and consume within 3-5 days.
