If you are anything like me, you will love your sweet treats. I know they are bad for you in excess but I love making my sweet treats somewhat more healthier than they are. Safe to say that everything in moderation but if you can resist this dish you will do better than me lol.
For this dish I was inspired by my love of bananas (great go to snack everyday of the week) and looking for more exciting ways to spice up my banana loaf that I love making if i I am ever lucky enough to find some bananas in the reduced section of the supermarket.
I was also inspired by the book ‘River Cottage Fruit Everyday’ by Hugh Fearnley-Whittingstall. A great cook book that uses fruit to centre your recipe around, sweet and savory dishes that really shows off this great resource we have.
So with the help of Hugh and my own banana loaf recipe I managed to come up with this delicious vegan, gluten free banana and chocolate loaf. See how long you can resist eating the who thing!
- 100 ml sunflower oil
- 12 cardamom pods
- 100 grams light brown sugar
- 1 tsp of vanilla extract
- 6 ripe bananas (by using extra bananas in this recipe compared the Hugh’s, this provides more nature sugar and a binder for the removal of the eggs that were in the original.
- 75 grams of soya yogurt (I used Alpro soya Plain)
- 200 grams of buckwheat flour (gluten free)
- 2 tsp of baking powder
- pinch of salt
- 100 grams of cacao chocolate (Purchase raw cacao nibs here)
- Preheat the oven to 108 C. Line a loaf tin with grease proof paper.
- Remove the cardamom pods and crush then in a pestle and mortar.
- In a large bowl mix the oil, sugar, vanilla extract together.
- In a separate bowl mash the bananas, then add the yogurt.
- Combine the two ingredients from each bowl.
- Add the flour and baking powder and salt to the mix.
- Half the cacao chocolate and melt in a bowl over warm water.
- Once melted mix into the mixture along with the other half of the cacao pieces. This way you get a good combination of cacao chunks with cacao running throughout the loaf. Lush.
- Add the mixture the loaf tin and bake for 1 hour.
- Check throughout not to burn on top. Play some tin foil on top after 30 minutes if you feel this is the case.
- Check with a skewer to make sure the loaf is cooked after 60 minutes. If so remove and leave to cool before removing from the tin.
- Remove and slice to enjoy!!