Chocolate Swirl Banana Bread (VG, GF)// Recipe

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For the last four days I’ve eaten cake for breakfast 🙂 And all 100% vegan, gluten free, sugar free and delicious – even my family have enjoyed and that’s the real test! Despite the revision stress that’s been weighing me down this week, I’ve actually really enjoyed this halfterm. I’ve felt a lot happier with my family, their understanding of ‘my’ food, and had some lovely days with my friends. Another visit to wild thyme, watching (with extreme jealousy) Radio 1’s Big Weekend, a feast of hash browns and quorn with netflix, family evenings and lots of working but enjoying the benefits – a rather hefty amount shopping.

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1 medium loaf

1 cup buckwheat flour (or brown rice)

1/2 cup nut flour (ground almonds work well, and you can buy them pre ground if you’re lazy like me)

1/2 cup oats

2tsp baking powder

1tsp baking soda

1/4tsp salt

1/8tsp cinnamon

1/8tsp mixed spice

1tbsp flaxseed + 3tbsp water (can substitute for chia or 1 medium egg)

1/3 cup maple syrup (or honey)

3 large bananas mashed

1/3 cup almond milk (any type will work)

1/4 cup melted coconut oil

1/4tsp vanilla

1tbsp cacao powder

1/4 cup chopped chopped nuts/raisin (optional)

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Sieve all the dry ingredients, except the cacao and chopped nuts/raisins if using, together in a large bowl (I usually bung the oats and ground nuts in here as well, but you’ll have to give up and just chuck them in eventually (physics and all)

Whisk together all the other ingredients, then gently fold into the dry mix until just combined.

Scoop out about 1/4 of the batter into a separate bowl and sieve in the cacao. Very gently fold through, making sure you don’t ‘mix’ the two but just create a nice swirl effect.

In a loaf tin lined with baking parchment and greased lightly with oil of choice, then bake for around 40 minutes or until a skewer comes out clean.

Leave to cool on a baking tray (or eat warm if you can’t wait!), slice and enjoy!

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Love Vic x

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