VEGAN CHOCOLATE BANANA OAT BREAD
A gorgeously tasty vegan banana bread, robust with oats and generously studded with freshly chopped chocolate. Sweetened with maple syrup and flavoured with a touch of cinnamon and nutmeg.
SERVES:
10 people
COOKING TIME:
Prep time: 15 minutes
Cook time: 60 minutes
INGREDIENTS & METHOD
200g bananas, (about 2 large bananas) mashed
120g natural coconut yoghurt
100ml maple syrup
1 teaspoon vanilla extract
15g ground chia seeds
90ml water
140g rolled jumbo oats
140g ground almonds
2 teaspoons bicarbonate of soda
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon sea salt
100g vegan 70% dark chocolate, roughly chopped
1 banana, sliced, to decorate
Signature Vegetable / Paring knife 10cm
200g bananas, (about 2 large bananas) mashed
120g natural coconut yoghurt
100ml maple syrup
1 teaspoon vanilla extract
15g ground chia seeds
90ml water
140g rolled jumbo oats
140g ground almonds
2 teaspoons bicarbonate of soda
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon sea salt
100g vegan 70% dark chocolate, roughly chopped
1 banana, sliced, to decorate
Signature Vegetable / Paring knife 10cm
Baguette Vintage Patisserie Set, 5 Piece
1 - Pre-heat the oven to 180°C/160°C fan/gas mark 4.
2 - Line and grease a 2lb loaf tin (8.5” x 4.5”).
3 - Beat the bananas, coconut yoghurt, maple syrup and vanilla together in a large mixing bowl until combined.
4 - Stir the ground chia seeds with the water in a small bowl and allow to sit for 5 minutes. Once the chia seeds have gelled together then beat into the banana mixture.
5 - Whisk together the oats, ground almonds, bicarbonate of soda, cinnamon, nutmeg and salt in a large mixing bowl.
6 - Add the dry ingredients to the wet ingredients and beat together until fully combined.
7 - Stir through the chopped chocolate until evenly dispersed.
8 - Pour the mixture into the prepared loaf tin, arranging the slices of banana on top to decorate.
9 - Place in the oven and bake for 1 hour.
10 - Remove from the oven and carefully inset the banana bread from the tin. Place on a cooling rack and allow to cool completely before serving.
1 - Pre-heat the oven to 180°C/160°C fan/gas mark 4.
2 - Line and grease a 2lb loaf tin (8.5” x 4.5”).
3 - Beat the bananas, coconut yoghurt, maple syrup and vanilla together in a large mixing bowl until combined.
4 - Stir the ground chia seeds with the water in a small bowl and allow to sit for 5 minutes. Once the chia seeds have gelled together then beat into the banana mixture.
5 - Whisk together the oats, ground almonds, bicarbonate of soda, cinnamon, nutmeg and salt in a large mixing bowl.
6 - Add the dry ingredients to the wet ingredients and beat together until fully combined.
7 - Stir through the chopped chocolate until evenly dispersed.
8 - Pour the mixture into the prepared loaf tin, arranging the slices of banana on top to decorate.
9 - Place in the oven and bake for 1 hour.
10 - Remove from the oven and carefully inset the banana bread from the tin. Place on a cooling rack and allow to cool completely before serving.
Baguette Vintage Patisserie Set, 5 Piece