Banana & Chocolate Bread
Gluten free and vegan cake
Equipment
- Loaf tin
Ingredients
- 3 Very ripe bananas
- 220 g Oat flour
- 1 tsp Baking powder
- ½ tsp Bicarbonate of Soda
- 1 tsp Vanilla Powder
- 25 g Coconut sugar
- 50 g Coconut oil
- 1 tbsp Cashew butter
- 1 tbsp Maple syrup
- 3 tbsp Almond milk
- 70-100 g Dark chocolate I use vegan Ombar
Instructions
- Pre-heat the oven to 190 degrees celsius (180 fan), Gas mark 5.
- Mash the bananas in a mixing bowl with a fork.
- Melt the coconut oil in a small pan. Add to the mashed banana with the maple syrup and cashew butter.
- In a large bowl combine the dry ingredients: oat flour, coconut sugar, baking powder, bicarb and vanilla powder.
- Add the banana mix to the dry mix and stir or whisk in until combined. Then add in the almond milk and lastly the dark chocolate pieces.
- Pour into a lined loaf tin and put in the centre of the oven for 35-45 minutes or until a skewer comes out clean when inserted into the middle of the cake.
- Allow to cool in the tin for at least 30 minutes before serving.
- Slice and enjoy!
- Store in an airtight container or cake tin for up to 5 days.