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).

Ingredients

• 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

Method

1. Preheat the oven to 180c. Line a large loaf tin with greaseproof paper.
2. 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.
3. 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.

Enjoy!