Vegan Chocolate Banana Bread from Bosh! {recipe review}

The best part of being vegan was this banana bread. I am just sayin'.

It's not the first time I have baked vegan, but it was always with varying results this loaf turned out great and I ate it for days and now make it whenever I have any old bananas lurking around.

The recipe is really simple and easy to make. It's literally just throw everything into a bowl and mix it together and then throw it in the tin and bake! Finding a recipe as simple as this, but tastes just as great is always a winner and the added bonus as that no animals were harmed in the making of this baked good!

If you are looking for a great baking vegan recipe to test the waters I recommend starting with this one!

Banana Bread

250g plain flour
75g light brown sugar
75g white sugar
1½ tbsp cocoa powder
½ tsp bicarbonate of soda
½ tsp salt
½ tsp ground allspice
110g dairy-free butter
3 ripe bananas
60ml almond milk
2 tbsp maple syrup
1 tsp apple cider vinegar
1 tsp vanilla extract
60g dark chocolate
50g pecans/walnuts

Preheat oven to 170C fan (190C/gas 5) and line a 1kg loaf tin with parchment paper.

Pour all the ingredients except the dark chocolate and pecans into a food processor or free standing mixer and beat them to a thick mixture. Scrape any excess mixture back into the bowl.
Break the dark chocolate and pecans or walnuts into small pieces and tip them into the bowl. Fold until just combined.
Pour the mixture into the lined loaf tin and put it in the oven.
Bake for 60-65 minutes, or until a skewer inserted at the middle of the loaf comes out clean. Take the tin out of the oven and leave the bread to cool to room temperature. Remove the loaf from the tin and cut it into slices to serve.