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Banana bread

Light, sweet, nutty and vegan – this banana bread, from Henry Firth and Ian Theasby's recipe book 'BOSH', is wonderful with a cup of tea.

Serves 12 Prep 15 min Cook 65 min

Ingredients

  • 250g plain flour
  • 75g light brown sugar
  • 75g white sugar
  • 1½tbsp cocoa powder
  • ½tsp bicarbonate of soda
  • ½tsp salt
  • ½tsp ground allspice
  • 110g dairy-free butter alternative
  • 3 ripe bananas
  • 60ml almond milk
  • 2tbsp maple syrup
  • 1tsp apple cider vinegar
  • 1tsp vanilla extract
  • 60g dark chocolate
  • 50g pecans

Method

  1. Heat the oven to 170°C/fan 150°C/gas 3. Line a 1kg loaf tin with non-stick baking paper.
  2. Put all the ingredients except the dark chocolate and pecans into a food processor and whiz to a thick mixture. Take out the blade and scrape any excess mixture back into the bowl.
  3. Break the dark chocolate and pecans into small pieces and tip them into the bowl. Mix everything together.
  4. Pour the mixture into the prepared loaf tin and put it in the oven. Bake for 60–65 min Until a skewer inserted into the middle of the loaf comes out clean. Take the tin out of the oven and leave the bread to cool to room temperature. Once cool, remove the bread from the tin and cut into 12 slices to serve.

Nutrition per serving

273 3.9g 11g 3.1g 3g 21.6g 0.4g 42mg 38.2g 1mg Read more on how we calculate nutrition.

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