Vegan double chocolate chip banana bread

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My mind has gone blank. What to say? Only that the other day I was craving chocolate and I really wanted some chocolate fudge cake more than anything else in the world but then I decided that I should maybe try and eat something with a bit of nutritional value. This recipe is really easy and fun to do and also nice to eat a bit of while you’re making it. You can easily make it vegan or not, depending on what you want. You can also leave out the cocoa powder/chocolate chips to make it plain or a bit less chocolatey. You could even switch it up for white chocolate chips if you’re totally CRAZY.

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It’s definitely best hot straight out of the oven, but after they’ve cooled I would keep them in the fridge because they have quite a lot of yoghurt in and stuff. They keep for a few days and they’re great to take a couple to work to eat for breakfast or just as a snack.

Anything else about them? That’s probably it really. They’re nice. Yeah. Make them.

Double chocolate chip banana bread – makes approx 15 small slices

Ingredients

  • 3 ripe bananas
  • 1/2 cup plain soy yoghurt
  • 1/3 cup honey, or something like Sweet Freedom fruit syrup if you’re making them vegan
  • 1 tsp vanilla
  • 2 tbsp peanut butter
  • 1 egg, or egg substitute
  • 1 & 1/2 cups plain flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 cup vegan dark chocolate chips

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Method 

Preheat oven to 200, 180 fan.

Spray a traybake tin with low-cal spray, or oil.

Put the bananas, yoghurt, peanut butter, honey, and vanilla in a blender and blend until smooth. Pour this mixture into a big bowl and add the egg. Mix this together and then add the dry ingredients and mix together until creamy and all smooth. If your mixture is a bit dry, add a tbsp of milk until it is the consistency of cake mixture.

Add most of the chocolate chips and mix in so they’re even before pouring the mixture into the tin. Level it out and sprinkle the rest of the chips on top. Bake this for about half an hour or until a knife stuck in the middle comes out clean.

Leave to cool in the tin slightly before cutting into squares.

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16-10

 

 

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