I usually get through my bananas easily. I often take them to work or use them in smoothies. Cooper has gone off eating them fresh, so I don't add them to his school packed lunches and I don't remember the last time I saw Graham pick up a banana.
I woefully glared at the last five nearly black bananas. I could add one to a smoothie, but what to do with the rest?
I remembered I had an old recipe scribbled down from my mum, but it was in cup measures and had eggs in it. I really couldn't be faffed making flax eggs. We were going to head out for a walk with the dogs, so I didn't want to take longer than I had to. Graham was cleaning the hall and the dogs cage so I had enough time for a quick recipe.
I decided to just add extra banana to bind the mixture together. Once the banana was mashed and I added the sugar and vanilla bean paste it was quick gloopy.
It was still a bit thick though, so I decided to add some almond milk only to find we had run out, so it was time to think on my feet. Some Alpro Single Cream (plant based/vegan) came to the rescue. I keep stocked up on it as I use it to make mushroom and herb pasta sauce or to serve over pudding. It worked really well, utterly delicious! YUM!
It's also amazing toasted and slathered with butter or dairy free spread, if it lasts that long!
I've got a new oven I'm not sure of yet, so do the skewer test after about 50 mins and keep an eye on it. If the skewer comes out clean, it's ready.
Easy Vegan Choc Chip Banana Bread
An easy recipe for moist banana bread studded with dark chocolate. Fabulous slightly warm and even more glorious toasted and spread with dairy free spread.
- 4 medium ripe bananas
- 120g caster sugar
- 2 tsp vanilla bean paste
- 100ml Alpro soy cream (or nut milk) just enough to loosen up the mixture, if it's too stiff after the flour is added, you can add a little more
- 450g plain flour
- 1 tsp baking powder
- a pinch of salt
- 3 tsp flax seeds (optional)
- 2 tsp baobab powder (optional)
- 100g dark chocolate chips
1. Preheat the oven to 180c/160c fan/350f/gas mark 4.2. Line a 2 lb loaf tin. I like the cake liners rather than faffing about with greaseproof paper.3. Mash the bananas in a bowl, then mix in the vanilla bean paste, sugar and soy milk/cream.4. In another bowl add the flour, baking powder, salt, seeds, baobab and chocolate chips and mix.5. Pour the wet ingredients into the dry and mix. Don't over mix, just enough until it's mixed, then pour in the loaf tin and bake in the oven for 1 hour.6. Do a skewer test before the hour is up, if it comes out clean it's ready. Keep an eye on it.7. Leave to cool in the tin for a little while, then move to a rack to continue cooling.8. Enjoy!
Yield: Makes 1 loaf
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