Vegan Chocolate Banana Bread.....and a very important PicMonkey mention too!
Okay, so I'm not sure why I felt the need to prefix my recipe title with 'vegan' because that's kind of a given, right? Although I think it may be useful for googling purposes and I thought it might be helpful to newbies to the site. Helpful?
Before I continue down the banana bread route though, let me just pause for a second to mention a very exciting discovery. PicMonkey is essentially the new Picnik - the same photo processing site I was bemoaning the demise of not so long ago. To say I was fuming would be an understatement. I'd already come very late to the picnik party, so when it was announced they'd be shutting the site down I felt like someone who'd been told to leave early without my slice of cake.
Out you go.
Door slammed behind me.
Sobbing in the hallway.
In that time I've tried to find a replacement site to run my photos through but none matched the ease of picnik - I tired of lightroom a long time ago and to be honest my little laptop doesn't cope very well when I do use it. Poor little laptop.
You can imagine my delight then when I opened up picnik today to discover an announcement informing me of the launch of another, better photo processing site. I reserved judgement, of course, until I tried it myself but I was super impressed when I did. It is excellent. So, if you're looking for a replacement for picnik, look no further, picmonkey is where it's at yo!
Now. Bread. Banana bread. Chocolate banana bread. VEGAN chocolate banana bread. Sweet mama this is a good one. Spread with smooth peanut butter? Oh lordy, I may just pass out and start frothing at the mouth. THAT GOOD!
vegan chocolate banana bread
2 cups plain white flour
1 cup unrefined dark molasses sugar
1 tbsp cocoa powder
2 tsp baking powder
1 bicarbonate of soda
pinch of seasalt
3 small very ripe bananas
3/4 cup oat milk
1/4 cup soya yoghurt
1 tsp balsamic vinegar
1/3 cup sunflower oil
handful of large chocolate chips
Pre-heat the oven to 175 degrees celsius/350 fahrenheit
Put all the dry ingredients in a large bowl and gently combine.
Mash the bananas and add the oat milk, soya yoghurt, balsamic vinegar and sunflower. Whisk until thoroughly combined.
Grease a loaf tin with vegan spread/margarine.
Make a well in the centre of the dry ingredients and add the wet. Gently fold until everything is incorporated before gently stirring through the chocolate chips. Don't overwork the mixture - you have been warned!
Transfer the batter to the loaf tin - it should be quite thick - and bake for 20minutes before turning the tin. This will ensure the loaf will bake evenly and the top won't be more raised at one end - a little tip I picked up from Sweetapolita.
Bake for a further 20 minutes before inserting a caker tester into the centre - if it comes out clean the loaf is done! If not, don't panic, let it bake for a further 5-10minutes and test again.
Remove from oven and allow it to cool for at least 20 minutes before attempting to remove it from the tin. Let it cool completely before slicing and spreading with smooth peanut butter (obviously that last bit is optional but highly recommended).