Plant-based chocolate banana bread
vegan, plant-based, dairy-free
Equipment
- 22×10 cm loaf pan, food processor (optional)
Ingredients
Wet ingredients
- 200 g (about 2 large) very ripe bananas
- 150 ml soy or almond milk
- 2 tsp lemon juice or vinegar
- 70 g neutral oil (I used grape seed)
- 160 g unrefined brown sugar or coconut sugar
- 1 tsp vanilla bean paste
- 1 tbsp instant espresso, dissolved into 1 tbs water
Dry ingredients
- 210 g all purpose flour can be replaced with spelt or cake flour
- 1 tsp baking soda
- 40 g cacao powder
- 1/2 tsp sea salt
Optional add-ins
- 50 g non-dairy chocolate chips
Crunchy chocolate and hazelnut ganache
- 150 g full fat coconut milk
- 300 g chopped dark chocolate
- 4 tbsp toasted hazelnuts, chopped
- 2 tbsp rose petals to decorate, optional
Instructions
Instructions for the banana bread
- In a small bowl, combine milk and lemon juice/vinegar and set aside to curdle for 5 minutes. This will create a buttermilk.
- In a medium bowl, sift together the dry ingredients
- Fold in the chocolate chips, if using.
- Blend the bananas in a food processor until completely smooth. (Or mash them with a fork). Add sugar, buttermilk, vanilla, oil , espresso and blend to combine.
- Pour the wet mixture over the dry and whisk until just combined.
- Drop the batter into the prepared loaf pan.
- Bake for 40-45 minutes.Let cool down completely before slicing.
Instructions for the ganache
- Heat the coconut milk over medium high until the simmer point.
- Pour over the chocolate chips and set aside for 5 minutes, then gently stir and let cool down completely.
- Fold in the hazelnuts. Pour over the cake and place in the fridge to set for at least 2 hours.