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Vegan & Gluten Free Banana Chocolate Chip Bread

Naturally sweet this is a delicious banana and chocolate chip bread. I like to add peanut butter to create a rich creamy texture but for a nut free option simply use dairy free yogurt. You could also add a little chocolate protein powder for an additional boost.

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Difficulty – Easy

Time 15 minutes preparation plus 40 minutes cooking time

Makes 1 x 2lb loaf tin

What’s good about it?

Adding peanut butter to the mixture is a great way to boost healthy fats, protein and magnesium. Any nut butter could be used in this bread. Tahini is another good option. For a nut free option try 2tbsp coconut yogurt

 

Did You Know?

Adding the protein powder is a great way to increase the overall protein intake of this vegan cake.

Ingredients

 

3 ripe bananas (360g)

75ml olive oil

75ml almond milk

50g peanut butter or other nut butter or dairy free yogurt

1tsp vanilla extract

200g gluten free self raising flour

30g cocoa powder or chocolate protein powder

1tbsp flaxseed ground

1tsp baking powder

1/2 tsp bicarbonate of soda

75g dairy free chocolate chips (save a few for scattering on the top

 

Instructions

 

  1. Preheat the oven to 180C, gas mark 4.
  2. Grease and line a 2lb loaf tin.
  3. Place the bananas in a food processor with the oil, milk, peanut butter or yogurt, vanilla and blend well.
  4. Add the rest of the ingredients except the chocolate chips to create a thick smooth batter.
  5. Stir in the chocolate chips.
  6. Spoon the mixture into the loaf tin and smooth the top. Scatter over a few additional chocolate chips if wished
  7. Bake in the oven for 40 minutes until cooked through and golden.
  8. Allow to cool in the tin for 5 minutes then place on a wire rack to cool completely.

 

 

Nutrition per serving (serves 10) 238kcal, Total Fat 13g of which saturates 3.9g, Carbohydrates 25g of which sugars 6.8g, Protein 3.8g

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