Chocolate Banana Bread
This is a ‘treat’ bread/cake best used in small slices. It uses spelt flour and maple syrup which are a bit healthier than ordinary white flour and white sugar. All the ingredients are vegan.
Cinnamon and cocoa add anti-oxidants and you get a good portion of banana.
Lovely with dairy-free coconut yoghurt.
310g spelt flour
30g cocoa powder
2 tsps baking powder
1 tsp ground cinnamon
180ml maple syrup
125ml almond milk (or any milk of your choice)
80ml light olive oil (or coconut oil)
2 tablespoons hot water
1 tsp vanilla extract
3 ripe bananas mashed
80% dark chocolate to grate on top (optional)
Preheat the oven to 180C (160C fan)
Lightly grease a loaf tin approx. 11cm x 21cm and 7cm deep. If you are worried about the mixture sticking you can also line it with some baking parchment (we didn’t!)
Whisk together the flour, cocoa, baking powder and cinnamon in a bowl
Make a well in the centre and add the maple syrup, almond milk, oil, water and vanilla extract. Stir it well until everything is thoroughly mixed
Stir in the mashed banana
Put the mixture into the loaf tin and smooth the surface
Bake in the oven for approximately 45 minutes or until a knife inserted into the middle comes out clean. Check it during cooking to ensure that it doesn’t burn
Allow it to cool in the tin for about 4 minutes and then turn it out onto a wire rack