Dairy-free Dark Chocolate Banana Bread

Dairy Free Dark Chocolate Banana Bread

Quick confession. Before trying out this recipe, I had only made banana bread once before in my life and it turned out as a wedge of stodge, only fit for the bin. This time around I sourced a recipe from Gem at The Mother Cooker and boy oh boy, second time lucky worked a charm.  The end result is rich and chocolatey yet has a lightness to the texture that keeps it from becoming claggy. The addition of a slice banana with a sprinkle of demerara sugar to the top creates a sticky, sweet layer. A genius move. I made a few adjustments from the original recipe to make it dairy-free, swapped honey for maple syrup and added in walnuts for a boost of nutrition but full credit goes to Gem for this creation! Her vegan cauliflower wings are next on my cooking agenda.

Dairy-free Dark Chocolate Banana Bread

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Ingredients

190g self raising flour

25g high quality cocoa powder

60g walnuts, chopped

Half tsp bicarbonate of soda

60ml maple syrup

60g 75% dark chocolate, chopped into chunks

4 overripe bananas, the skins should be almost completely dark brown

2 eggs, gently whisked

60g melted dairy-free spread such as Vitalite or Flora

3 tbsp Oatly Oat Fraiche or dairy free yogurt alternative

Pinch of salt

Sprinkle of demerara sugar

Method

  1. Pre heat oven to 160°c.
  2. Mix flour, cocoa, salt, chocolate chunks, bicarb and walnuts in a bowl. Set aside. Mash bananas with a fork, add the butter, whisked eggs and maple syrup. Mix to combine.
  3. Add both mixtures together and fold gently to combine. Gently add mixture to a lined loaf tin and top with a split banana. Give a light sprinkling of the demerara sugar on top.
  4. Bake in the middle of the oven on 160°c for 20 minutes, upping to 180°c for a further 25 minutes or until a skewer comes out clean. Be sure to check any mixture on the skewer isn’t just melted chocolate as in this case it is ready to come out.
  5. Wait an hour or two for the banana bread to completely cool. Resist slicing into it before this as you’ll end up with a crumbly mess! It tastes even better if you can hold off until the next day.

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