Plant-based chocolate banana bread
vegan, plant-based, dairy-free
22x10 cm loaf pan, food processor (optional)
Ingredients for the batter
(about 2 large) very ripe bananas
soy or almond milk
lemon juice or vinegar
(I used grape seed)
unrefined brown sugar or coconut sugar
vanilla bean paste
instant espresso, dissolved into 1 tbs water
all purpose flour
can be replaced with spelt or cake flour
g( 1/3 cup)
non-dairy chocolate chips
Crunchy chocolate and hazelnut ganache
full fat coconut milk
chopped dark chocolate
toasted hazelnuts, chopped
rose petals to decorate, optional
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.
credits: Yukiko Tanzi @foodie.yuki