I haven’t had much time to spare recently but as I was mid way through making this delicious banana bread I thought…I should share this with the lovely followers of Village Greens.
At this time of year my bananas get lovely and spotty very quickly, just how I like them but sometimes I can’t eat them all in time so I usually freeze them to make vegan banana ice cream….that’s for another blog entry perhaps.
As you all know, Village Greens has a great banana and walnut loaf from Black Cat. It’s refined sugar free and is sweetened by dates. I had a look in my cookbook library and found a number of ‘healthy’ banana bread recipes including one that was made with courgettes! My husband’s face however, when I pointed it out, told me that I would be eating it alone so I went the other way and consulted one of my favourite cake cookbooks, The Naughtiest Vegan Cakes in Town, by Ms Cupcake. I’ve made a number of these recipes and all have been successful (the Jaffa Cakes in particular were even better than the real thing!).
This recipe, Banana – Chocolate Walnut Loaf Cake, was so easy to do.
INGREDIENTS
a. 250g self raising flour
b. 1 tsp baking powder
c. 1 tsp bicarbonate of soda
d. 150g light brown sugar
e. 250ml soya milk (I used coconut)
f. 100ml flavourless oil (I used rapeseed)
g. 3 over ripe bananas
h. 2 tsp vanilla essence
i. 50g dairy free chocolate chips
j. 80-100g walnut pieces
METHOD
-Mix ingredients a - d in a large bowl.
-Add ingredients e – h and mix till just combined.
-Fold in ingredients i and h.
-Spoon into a lined loaf tin and bake for 35 mins or until a cake tester comes out clean.
-Allow to cool for 15 minutes.
That’s it! So easy! And so delicious!
I think it would make a great quick and easy bake for when you are expecting guests. Serve it with a nice cup of coffee or tea and if you can time it right your house will smell amazing when they arrive!