Vegan Banana and Chocolate Loaf
This recipe uses the “Wet and Dry” method and is very simple. An ideal first bake.
250g self raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
150g soft light brown sugar
250ml soya milk (you can use any other plant based milk, but be aware of allergens)
100ml sunflower, vegetable or light rapeseed oil
3 over-ripe bananas, mashed
2 teaspoons vanilla extract
50g dairy free dark chocolate chips
In a large mixing bowl stir together the flour, baking powder and bicarbonate of soda. Add the brown sugar. These are the dry ingredients.
In a large jug combine the soya milk, oil, bananas, and vanilla. Add these (the wet) ingredients to the dry ingredients in the large mixing bowl. Mix together with a wooden spoon until combined, then stir in the chocolate chips.
Pour into a 2lb loaf tin lined with parchment paper (you can also buy excellent loaf tin liners for this purpose). Bake at 160 degrees (fan oven) until a skewer inserted into the middle of the loaf comes out clean. This may take up to 40/45 minutes but check after 35 minutes.
Allow to cool in the tin for 10 – 15 minutes then turn out onto a wire rack to cool completely.