For week 3 of Great British Bake Off, it’s all about bread! Recently, I’ve only just started to discover how amazing bread actually tastes! I’d never been a huge bread lover, but I think after all those years of demonising carbs and banishing bread from my kitchen, I’ve developed a real hankering for the stuff and poached eggs on toast is a firm favourite in my current routine.
Whilst this might not actually be considered as your typical ‘bread’ I think that banana bread is a suitable candidate for this weeks GBBO entry. Mainly because I just love banana bread.. who doesn’t?! I won’t lie, I’ve found it a little bit more difficult to really get into GBBO this year and I’m not too sure why. I don’t know whether it’s because I’ve been watching it by myself, so you don’t have someone else to sit and talk about cake with for the duration.. who knows?! Nevertheless, I’m still a huge Bake Off fan and creating these themed recipes is one of my favourite periods of the year!
I feel like I’ve been saying this a lot recently, but I’m pretty proud of myself for this one, mainly because I managed to bake something that was completely plant based and has great texture! Which we all know is something that I find to be quite the challenge! The texture of this bread hits the spot perfectly! It’s soft, bouncy, moist and just down right delicious. The chunks of melted dark chocolate scattered throughout make each mouthful all the more indulgent- I could literally demolish a whole loaf of this all to myself! After photographing this recipe, I served the banana bread for dessert at dinner that evening and it went down a real treat! If you make one thing this week, I would highly recommend this being it!
Vegan Cinnamon & Chocolate Chunk Banana Bread
- 2 1/2 ripe bananas
- 85 g coconut oil
- 1/2 cup coconut sugar
- 95 g ground almonds
- 150 g gluten free flour
- 2 tsp baking powder
- 1/3 tsp bicarb
- Pinch sea salt
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- Large Handful Chopped dark chocolate- 85% or above
- Preheat your oven to 180c and grease a loaf tin with a little coconut oil.
- In a food processor, combine the bananas, coconut oil and coconut sugar and blend until well combined.
- Add in the rest of the ingredients (apart from the chocolate) and blend again, so that you're left with a smooth cake batter.
- Stir through the dark chocolate and pour the mixture into your loaf tin. Sprinkle some extra chocolate on the top and pop this into the oven to bake for 30 minutes.
- Once cooked, allow to cool completely on a wire rack.
- I've melted a little bit of vegan white chocolate to decorate the loaf, but this is of course optional.