There are thousands of banana bread recipes out there—this is the only one you'll ever need! It is dairy-free but you would never be able to tell! The cake is perfect moist and yummy. I'm so hungry thinking of it, think ill grab a slice whilst i write this!
I have a few banana bread recipes but this one is my favourite. The combination of the bitter dark chocolate with the crunchy pecans - just so good!
Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 8
Author: Zainab
Ingredients:
125gs plain flour
1/2 teaspoon of baking soda
55gs unsalted plant butter, melted (i used unsalted flora plant butter)
15gs granulated sweetener
75gs raw brown sugar
1 medium free-range egg
30mls plain plant yogurt (i used plain almond yogurt)
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 ripe medium bananas
45gs extra dark chocolate, chopped (i used this vegan chocolate)
30gs pecans, chopped
What you'll need;
0.5lb loaf tin
Parchment paper
Cooking spray
1 large bowl
1 medium bowl
1 side plate
Method:
1. Preheat oven to 175ºC. Line a 0.5lb loaf tin with parchment paper and grease with cooking spray.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In a medium bowl, mix together melted plant butter, sweetener, sugar, egg, plant yogurt, ground cinnamon and vanilla.
4. In a side plate, add mashed bananas and stir until combined. Gradually add dry ingredients to wet ingredients until just combined.
5. Fold in chocolate chunks and pecans and transfer to prepared loaf tin.
6. Bake for 40 mins or until a toothpick comes out clean. Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.
7. Slice into 8 equal pieces and enjoy!
Notes
Wrap tightly cling film or place in an airtight container. Store at room temperature for up to 5 days. You can freeze this banana bread, too, and it will last up to 3 months in the freezer.
You can make this recipe gluten-free by adding tapioca flour instead of plain flour.
I love to add walnuts and other nuts into my banana bread. Pecans are my favourite for this recipe, but feel free to add any mix-ins that you like.
Calorie per cookie: 260
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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