Easy strawberry and chocolate banana bread
dariy and egg-free, vegan
Equipment
- blender (optional)
Ingredients
Wet ingredients
- 225 g (2 medium) bananas, mashed
- 110 g (1/2cup) melted vegan butter room temperature (or 80 g coconut oil)
- 100 g (1/2 cup) light brown sugar/ caster sugar
- 1 tsp vanilla bean paste
- 60 (1/4 cup) almond milk
- 1 tsp vinegar
Dry ingredients
- 250 g (2 cups) cake or all purpose flour
- 1/4 tsp fine salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
Add-ins
- 150g g (1/2 cup) chopped strawberries
- 30 g (2tsbp) mini chocolate chips
- 2 tsp corn starch
Instructions
- Preheat the oven to 180C/350F. Line a loaf pan (I use a 25cm pan) with parchment paper and set aside.
- Place bananas, sugar, vanilla, vinegar, almond milk and melted butter into a food processor and blend until smooth. (Alternatively, mash the bananas with a fork and combine with remaining wet ingredients.)
- In a medium bowl, whisk together dry ingredients.
- Sift dry ingredients into the wet mixture.
- Add corn starch, strawberries and chocolate chips to a small bowl and toss to coat.
- Fold in the chocolate chips and strawberries to the batter using a rubber spatula. Transfer the batter to the lined pan.
- Fold in the chocolate chips and strawberries to the batter using a rubber spatula. Transfer the batter to the lined pan.
- Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.