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
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
- Pre heat oven to 160°c.
- 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.
- 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.
- 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.
- 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.