This banana bread is one of our family favourites for a few reasons; it’s delicious, it’s quick to make and requires only a small amount of effort, it’s the perfect snack food to keep you going through the day and it’s also a brilliant recipe to make the day before you’re going out for a family day trip because it travels well in a picnic and is the best accompaniment to a warm drink from a flask when you reach a scenic point on your hike… It’s one of those things I can make for my family and hear only a chorus of YES’s and MORE PLEASE! That’s a big tick in my book! It works out pretty reasonable on price too considering how filling it is. Whether you make it for family, friends or scoff it all yourself, it’s sure to be a winning recipe you make over and over again 🙂
Vegan Banana Bread with Melted Chocolate Chunks
- 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
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.