Banana bread is one of those great cakes that you can make with ingredients from your cupboard and now I can bulk buy vegan chocolate chips, the recipe is zero waste too. It’s also a great way to use up any bananas that are too ripe too eat so you don’t end up with food waste.
I made this cake last night and as you can see from the photo I’ve already eaten about a third of it which can only be a sign that it tastes good. It’s really quick and easy to make and you don’t need any fancy food processors or equipment.
What ingredients do I need?
- 3 ripe bananas
- 1/4 cup of non-dairy milk (I used almond, but anything will work)
- 1 tsp of apple cider vinegar
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 tbsp vanilla extract
- 2 cups wholewheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- sprinkle of salt
- 1/2 cup of vegan chocolate chips (feel free to add more if you like it really chocolatey)
- 1/4 cup of non-dairy butter
- Sweet sauce or spread of your choice for a topping (I used my favourite Cashew Caramello one from Almighty Foods)
How do I make it?
- Set the oven to 180 degree
- Mix the apple cider vinegar and non-dairy milk in a small bowl and put to the side.
- Mash the bananas in a large bowl.
- Add maple syrup, coconut oil and vanilla extract to the bowl with the banana and mix together.
- Add the small bowl of milk/ACV to the banana mixture.
- Sift in the flour and add the baking powder, spices and salt.
- Fold the mixture together (but try not to over mix).
- Add the chocolate chips and fold in (again, don’t over mix it)
- Line the baking tin with butter
- Add the mixture to the tin and place in the oven
- The banana bread should take approximately an hour to bake. I’d recommend checking around 50 minutes mark just to make sure it’s not burning (as all ovens are different).
- Remove the cake from the baking tin and add topping when cool.