Vegan Banana, Almond and Chocolate Loaf
- 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
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.