Adapted from one of my favourite vegan cookbooks, the original BOSH!, I've perfected the ultimate homemade Banana Bread recipe. It's rich, indulgent and is truly the best way to use up any leftover bananas that are going brown in your fruit bowl!
As it's been almost a whole year of on and off lockdowns since the pandemic began, it's safe to say that I have experimented with a LOT of banana bread recipes over that time. Banana bread is really easy to make which perhaps explains why it caused a baking sensation when the first lockdown happened last year, and to be honest, it's difficult to go wrong with any recipe that you try.
However, I am a bit of a perfectionist and after testing out over 40 different banana bread recipes, I've discovered 'the one' from BOSH! The original recipe is near damn perfect in my opinion, especially if you're looking for a vegan version, but part of the fun of cooking and baking for me is to adapt recipes, so here it is - my take on the famous BOSH! Banana Bread recipe with a seriously indulgent twist that amplifies it to the next level!
The key difference is that I've opted to use half the amount of sugar because I've added in more chocolate, and I've used caramelized pecans instead of just regular pecans for an extra sweet hit. My version also uses less non-dairy butter and a bit more non-dairy milk to make the bread softer and more cake-like, so the final product is the perfect afternoon (or let's face it, anytime) treat.
Ingredients (makes 1 Banana Bread loaf)
- 250g Self-Raising Flour
- 75g Coconut or Light Brown Sugar
- 2 tbsp Cacao Powder
- Pinch of Salt
- 1/2 tsp Cinnamon
- 50g non-dairy Butter
- 3 large & very ripe Bananas (the browner/blacker, the sweeter they will be)
- 75ml non-dairy Milk (I used Almond Milk)
- 1 tbsp Maple Syrup
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla extract
- 100g vegan Dark Chocolate
- 50g Caramelized Pecans (or you can use regular pecans)
Method:
- Preheat the oven to 170C / Gas Mark 3 and line a loaf tin with baking paper, set aside.
- Pour all the ingredients except the Dark Chocolate and Pecans into a food processor and blend into a thick mixture. You may need to take the blade out and scrape down the sides once or twice during this process to ensure everything is nicely mixed together.
- Break the Dark Chocolate and Pecans into small pieces and with a wooden spoon. Gently stir them into the mixture.
- Pour the mixture into the lined loaf tin and bake in the oven for 1 hour. Check that it's cooked in the middle by inserting a skewer into the middle of the loaf - it should come out clean. If not, bake for a further 5 minutes and try again.
- Once baked, carefully remove the loaf from the tin and allow it to cool before slicing and serving. Try a slice with ice cream, custard, cream or simply with a cup of tea or hot chocolate. Enjoy!
What's your favourite banana bread recipe?
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