The banana bread is easily the most aromatic, delicious, and moist bread out there. Resisting a slice might be quite challenging! But it is high on carb, so Laura Peirce invented this Vegan Choc Banana Bread – oil-free, gluten-free, and sugar-free! Serve during brunch, or even at big events, and complete with a hot cup of coffee or Du Choc! 😉
3 each Bananas
1/3 cup Apple puree
1/2 cup Natvia Baking Sugar
1 tsp Vanilla essence
1 cup Almond Milk unsweetened
1 tsp Apple Cider vinegar
1 cup Almond meal
1/2 cup Brown rice flour (or other GF flour)
1/2 cup Buckwheat flour (or other GF flour)
1/4 cup du Chocolat drinking powder
1 tsp baking powder
1/2 tsp Baking soda
2 tbsp Cacao Powder
1/2 tsp salt
1. Preheat oven to 160 degrees Celsius.
2. In a blender, add the almond milk and apple cider, and let rest for 2 minutes. Add the banana, apple sauce and vanilla. Blend. Add the sugar and cocoa and cacao powders, then blend.
3. Pour mix into a bowl. Sift in the rest of the ingredients (minus almond meal: just hand-whisk that in). Hand mix. Then pour into a lined bread tin, and bake for 55 minutes. Check at 40 minutes, then check every 5 minutes with a skewer/tooth pick until cooked (when skewer comes out clean). Remove from oven.
4. Allow bread to completely cool before cutting (3 – 5 hours).
Servings 10 slices