Thursday, 15 March 2018

Gluten Free Chocolate Banana Bread




Raise your hand if you struggle with ideas for breakfast or a mid- morning snack? ME!!!!!
I brought Lucy Watson's ' Feed me Vegan' book, so this recipe is inspired by her!. This is a great recipe for on the go, you know if you don't have time to make anything from scratch. This bread loaf will last a few days in the fridge so don't feel like you need to throw it away or eat it all at once, and then I decided to slice it all up and freeze it. 









Banana and chocolate bread

Makes 8-10 slices


You will need .....

70ml vegetable or light olive oil, a little for greasing
3 large very ripe bananas
100g soft light brown sugar
1 tsp ground cinnamon
200ml almond milk
300g gluten free plain flour
3 tbsp cocoa powder
3 tbsp baking powder
1/2 tsp salt
100g walnuts chopped
150g dark chocolate chopped


Topping:

Walnuts
Sprinkle of soft light brown sugar





1.) Preheat the oven to 200c/ gas 6 and grease a 900g loaf tin with a little oil

2.) Peel the bananas and then put them into a large mixing bowl. Whisk until creamy. Add in the oil, sugar, cinnamon and milk.Combine together.

3.) Sift in the flour, cocoa powder, baking powder and salt, then add the nuts and chocolate. Mix all together until all the ingredients have been incorporated. Pour the mixture into the prepared loaf tin. 

4.) After all the mixture is in the tin add some light brown sugar on top and some walnuts for decoration. Bake in the centre of the oven for 60- 70 minutes until cooked through and a skewer inserted into the centre comes out clean. If there is cake mixer on the skewer return the loaf for 5-10 minutes more.

5.) Leave it to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool a little more. Slice and serve warm, Goes nice with strawberries!


If you do have a go at making this recipe, let me know how it goes! I found it very delicious would definitely make it again!



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