Chocolate Chip Banana Bread

Hello and happy Monday!

After sharing some recommendations for plant-based eating in my last two posts, I’m finally back with another recipe. I’ve been making this fully plant-based banana bread pretty much weekly lately, as it’s so quick to throw together and perfect for snacking on at work or enjoying on the couch with a cup of tea. I love how fudgy it is when I don’t bake it quite through and how melty the dark chocolate chunks are, before the loaf cools!

The fact that it’s made from simple and nutritious ingredients and is only sweetend with fruit and maple syrup makes it even more irresistible (#begoodtoyourself 😉 ) and the perfect staple bake for week nights or lazy weekend mornings.

The recipe is actually an adaption from my Pumpkin PB Chocolate Chip Mini Loaves, which are perfect for fall. Definitely check them out too if you enjoy this recipe.

Makes ca. 6-8 slices.

Ingredients:

  • 250g mashed banana (i.e. ca. 2 large-ish bananas, peeled)
  • 2 tbsp ground flax- and/or chia seeds
  • 100g soft dates*
  • 5 tbsp maple syrup
  • 1/4 cup natural, unsalted peanut butter (almond/cashew/hazelnut should work too)
  • 1/4 cup (65 ml) plant-based milk
  • 130g wheat or spelt flour (wholemeal or regular; buckwheat flour should work too for a gluten-free version, but I haven’t tested this yet)
  • 1/2 tbsp baking powder
  • 1 tsp ground vanilla bean
  • 1 pinch salt (unless using salted nut butter)
  • Ca. 50g chocolate of choice (I use 75-85%), chopped
  • optional extras:
    • spices (e.g. cinnamon, cardamom)
    • chopped nuts: peanuts, walnuts, pecans, hazelnuts etc.
    • dried berries: cranberries, raisins, goji berries etc.

* E.g. medjool or sukkari (I order ‘sukkari cooking’ dates from Palmyra Delights: Swiss website / EU website and am obsessed with them!). If your dates are on the dry side, try soaking them in hot water and draining before blending.

Method:

  1. Combine the mashed banana with the ground flax/chia seeds and set aside.
  2. Blend together the dates, maple syrup, plant milk and peanut butter and combine with the banana mixture (don’t forget to lick the spoon – it’s divine 🙂 ).
  3. Stir together the flour, baking powder, vanilla and salt (and spices) and combine with the rest of the batter. Finally, add in the chocolate chunks and chopped nuts and/or dried berries if using.
  4. Pour the mixture into a small loaf tin that you’ve greased (e.g. with coconut oil) or lined with baking parchment and bake in an oven preheated to 180°C for ca. 35-40 minutes. Oven times vary, so keep an eye on your bake. The top should be firm to the touch but the middle should still be slightly moist. Leave to cool in the tin for at least 10 minutes.
  5. Serve as is or with some extra nut butter, jam and/or (n)ice cream.

Note: Once cooled, you can slice and freeze this cake to save for later.

I hope you enjoy!

Celine

P.S. Tag me (@blueberrysmiles22) if you share your bake on Instagram! I’d love to know your feedback. 

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Blackberry Vanilla Cake – The Zesty Lime

Hi guys 🙂

Today I’m sharing with you a recipe by my wonderful friend and gifted foodie Rebecca (you may know her gorgeous account: @thezestylime – if not, I highly recommend you check it out for stunning plant-based food porn!).

Rebecca was sweet enough to surprise me with a slice of this blackberry vanilla cake at my farewell dinner in London, and I was blown away by how delicious and satisfying it was. It’s not very surprising, therefore, that hers was the first cake I baked upon being reunited with an oven! (My student flat’s kitchen reflected the widespread prejudice that students only live off of ramen noodles and microwave pizza).

I’ve been back in Switzerland for two weeks, and have already made this cake twice – if that’s not love than I don’t know what is 😉 It’s definitely a keeper, and I can’t be more pleased to share it with you today:

Ingredients:

  • 1 3/4 cups gluten-free flour blend
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 flax egg (1 tbsp ground flaxseed mixed with 2 tbsp cold water)
  • 1 cup oat milk (or other non-dairy milk)
  • 3 tsp pure vanilla extract
  • 1/3 cup coconut oil (melted)
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 2 cups fresh or frozen blackberries (+ 1/2 cup)

Topping:

  • 1/2 cup coconut condensed milk
  • 3-5 tbsp freshly squeezed lemon juice

 

Instructions

  1. Preheat oven to 180 ° celsuis.
  2. Make a flax egg by combining 1 tbsp milled flaxseed and 2 tbsp cold water in a small bowl. Stir together and let sit to thicken up.
  3. Sift flour into a large bowl, then add rest of dry ingredients- coconut sugar, baking soda, baking powder, and salt. Stir together well.
  4. Make a crater in the middle of the dry ingredients and whisk in the flax egg, non-dairy milk, vanilla, melted coconut oil, lemon juice, and apple cider vinegar.
  5. Lightly grease a 7-9 inch pan (round or square, depending on which shape you prefer) with coconut oil and pour the cake batter in.
  6. Sprinkle the 2 cups blackberries into the batter, pushing some underneath so they will be baked through the cake and not just on the top. Save the 1/2 cup to sprinkle on top part way through baking if the batter rises to cover all the blackberries.
  7. Bake (1 hr 25 mins) on the middle rack of the oven. If using a spring form pan, place a baking tray underneath as it may leak. After approx. 55-60 mins check the cake, since baking times may vary depending on your oven and exact size of pan. Check every 10-15 mins until cake is fully baked.Remove cake from oven and cool for at least 30 mins. *Note* As oven temperatures can vary so much, I recommend checking earlier already – the cake only took 30 minutes to bake in my oven.
  8. For the topping combine the coconut condensed milk with the fresh lemon juice and combine. Set aside whilst cake cools. Then serve with lemon drizzle and fresh blackberries.

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Happy Baking!

And don’t forget to tag the lovely Rebecca (@thezestylime) if you post your blackberry cakes on social media! 🙂

xoxo