This vegan banana bread is perfect if you’re after maximum taste pay off in exchange for minimal effort; the method calls for just a mixing bowl and hand whisk and you’ll have it in the oven in less than 10 minutes. I add chunks of dark chocolate and a shot of espresso to my banana bread as it adds a great depth of flavour and slight bittersweet finish, but feel free to omit these (if you’re weird and don’t like my two favourite things).
- 125ml vegetable oil
- 100ml dairy free yoghurt (I used Alpro plain)
- 100ml nut milk (I used almond)
- 3 very ripe bananas (roughly mashed) plus 1 extra banana (halved down the middle)
- 2tbsp instant coffee granules dissolved in 2tbsp boiling water
- 75g light brown soft sugar
- 75g caster sugar
- 225g plain flour
- 1tsp baking power
- 1tsp bicarbonate of soda
- generous pinch of salt
- 150g 70% dark chocolate
- Preheat the oven to 180c. Line a large loaf tin with greaseproof paper.
- Place the oil, yoghurt, milk, mashed banana, both sugars and coffee in a bowl and whisk together. Now add in the flour, baking powder, bicarbonate of soda and salt and whisk again until you have a smooth batter. Roughly chop 100g of the dark chocolate and stir that in, reserving the rest. Scrape the batter into the prepared tin and arrange the banana halves on top.
- Bake for 50-55 minutes or until well risen, springy and golden. Once baked, leave to cool in the tin, then melt the remaining dark chocolate and drizzle over the top.