Delicious moist vegan banana bread with addition of chocolate and dates for that sweet and dark chocolate bitter contrast! Perfect with your cup of tea or coffee
- 4 medium ripe bananas (mash up 3 of them and reserve one whole for topping)
- 3 linseed / flaxseed eggs (each linseed / flaxseed egg is 1 tbsp milled linseed mixed with 3 tbsp water)
- 85 ml sunflower oil (⅓ cup) (or 80g coconut oil, melted)
- 120 g plain vegan yoghurt (½ cup)
- 1 tsp vanilla extract
- 230 g wholemeal plain flour (2 cups)
- 30 g brown sugar / coconut palm sugar (double or even triple if you want it sweeter) (¼ cup)
- 1 tsp baking powder
- 1 tsp sea salt
- 75 g chopped dates (½ cup)
- 150 g chopped vegan dark chocolate (1 cup)
-
Preheat oven to 180°C / 350°F / Gas Mark 4.
-
In one bowl mix up all the wet ingredients (mashed bananas, linseed / flaxseed eggs, oil, vanilla extract and yoghurt). Mix well.
-
Add to the mixture the flour, sugar, sea salt, baking powder. Give it it a good mix so the ingredients are combined.
-
Then add the chopped chocolate and dates, and stir in.
-
Grease and line a loaf tin (it will also work in a regular cake tin), and add the mixture to it. Slice the remaining banana in half length ways and place on top of the mixture in the tin.
-
Bake in the oven for an hour, or until a skewer comes out clean.
-
Enjoy with tea or coffee, and possibly spread with some nut butter!