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Happy Monday!
I was so excited about sharing my favorite banana bread recipe when I realized I’ve already shared one, haha! But then I thought: can there ever be too many banana bread recipes? Why, not at all. This cake is undoubtedly unoriginal, alarmingly easy and, most importantly, totally delicious. Tip: eat it chilled!
BANANA BREAD WITH WALNUTS, RAISINS AND CHOCOLATE {vegan}
by Marta Giaccone
Recipe
yields 1 loaf
prep time: 10 mins, cook time: 45 mins, total time: 55 mins
1 + ½ cups mashed banana (3 medium bananas)
1/3 cup / 80 ml light oil
1/3 cup / 80 ml honey (or other sweetener of choice)
½ cup / 125 ml plant-based milk
lemon juice
2 cups / 180 gr flour
½ tsp baking soda
½ tsp baking powder
pinch salt
seeds from 1 vanilla pod or 1 tsp vanilla extract
cinnamon
generous handful raisins, soaked in hot water for a few minutes, then rinsed and drained
generous handful walnuts, roughly chopped
50 gr dark chocolate, roughly chopped
Method
- Preheat oven to 180°C/350°F
- Mash bananas and add a squeeze of lemon juice.
- In a large bowl, whisk together oil, sweetener, milk, vanilla and another squeeze of lemon juice. Let sit for a few minutes.
- In another bowl, sift and combine flour, baking soda and powder, cinnamon and salt.
- Add dry ingredients to wet ingredients and stir to combine. Once a batter has formed, add in the mashed bananas. Stir well. Fold in walnuts, raisins and chocolate.
- Pour batter onto a lined or slightly oiled baking dish or plumcake tin. Sprinkle some more nuts on top, if desired.
- Bake for 35-45 minutes or until a clean knife inserted in the middle comes out clean. Remove from oven and let cool. Store cake in the fridge or at room temperature (it will keep longer in the fridge). Personally I prefer it chilled.
