250g plain flour
75g light brown sugar
1 1/2 tbsp cocoa powder
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground all spice
110g dairy free butter (I like to use Vitalite for baking)
3 ripe bananas
1 banana for decoration, better if not too ripe (optional)
60ml plant milk*
2 tbsp maple syrup
1 tsp apple cider vinegar
1 tsp vanilla extract
75g dark chocolate (keep 15g back for decoration, optional)
25g pistachios (garnish so optional)
Oven 170 degrees, line a 1kg loaf tin with parchment, food processor required
Pour all the ingredients except the dark chocolate, pecans, pistachios (if using) and 1 not too ripe banana (if using). Whizz to a thick mixture. Scrape the sides of the processor to make sure it’s all mixed.
Break the dark chocolate and pecans into small pieces. Add them to the processor. Mix again.
Pour the mixture into the loaf tin. Decorate the top if you want to: scatter the 15g of dark choc broken up over the top, do the same with the pistachios. Peel the banana, cut in half lengthways and place cut side up along the top.
Bake for 60-65 minutes. Test with a skewer to make sure it’s done in the middle. The skewer should come out clean. Take out of the oven and leave to cool to room temperature. Remove the bread and use a bread knife to cut into pieces.
* Plant milk - the recipe uses almond milk but I don’t normally buy it and I’m not spending money on it for a few tablespoons. I usually use what I’ve got, which is oat milk, and it works just fine.
I added the 1/2 tsp baking powder as it helps with a lighter texture
I like the added top decoration to make it look more wow. It tastes great without it too. If I use it then I’ll put a foil cover over for the first 30 minutes of baking and then remove it.
Mine always takes at least another 10-15 minutes on top of the time given in the recipe. How long it takes will depend on your oven so don’t be scared if it takes quite a bit longer.
In Scandinavia they like to toast their banana bread and spread peanut butter on it.
This is adapted from the Bosh cookbook.