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.
Ingredients:
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)
Method
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Preheat the oven to 180C (160C fan)
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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!)
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Whisk together the flour, cocoa, baking powder and cinnamon in a bowl
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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
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Stir in the mashed banana
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Put the mixture into the loaf tin and smooth the surface
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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
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Allow it to cool in the tin for about 4 minutes and then turn it out onto a wire rack