Dietry modifications can make baking a bit of a challenge! Cake may not come under ‘whole’ food, but it sure counts as ‘soul food’ and that is important too. Eating in a way that benefits your body and the planet needn’t mean that you don’t get to have your cake and eat it! Being able to eat things we enjoy means that we are more likely to stick to any dietry change, so remember to always make room for pudding ❤️
I’ve had a recipe for banana bread that I’ve made for years, and it survived going through the ‘dairy-free’ phase when I had my eldest child and later it survived going gluten-free for my husband… but could is survive no eggs or sugar?! Luckily for you (and me!) it did and so here’s the new and improved recipe that everyone can enjoy! Yes it’s not the healthiest cake and neither is it the prettiest (!) but it doesn’t involve pissing about with cashew nuts and trying not to break my blender, so it’s a winner for me!
Choc Chip Banana Bread Recipe (Vegan, gf, df, sugar free)
- 1 1/4 cups of Gluten Free Self-Raising flour (I used Doves farm ‘freee’ stuff)
- 1/2 tsp baking powder
- 1tsp ground cinnamon
- 1tbsp dairy-free marg (I used Vitalite)
- 1/2 cup coconut sugar (I got mine cheapish in Aldi, you can sub for regular sugar if not needing to be sugar free)
- 1/2 cup plant milk (I always bake with Koko coconut milk)
- 2 medium sized ripe bananas that have been forlornly looking at you from the fruit bowl, mashed
- Vegan choc chips (I used some Dr Oetker jumbo dark ones, 2 for £2 in Tesco at the mo)
1) Combine flour, baking powder and cinnamon in a bowl, sift it if you like, but rice flour wafting up my nose makes me sneeze so I don’t bother!
2) Either rub marg in or cheat like I do and melt it in the microwave for a few seconds and then just stir it in (I know, apparently it behaves differently, blah blah baking science, but honestly it seems to work just fine lol)
3) Stir in coconut sugar, milk and bananas, then fold in the choc chips.
4) Pour into a lined loaf tin and shove in the oven at 200C/180C fan/375F/GM5 for 25 minutes until risen and brown and a skewer comes out clean.
5) Try not to eat it all in one go. Also delicious served warm with custard like a sponge pudding! (I’ve used a dark chocolate Alpro dessert pot here for the kids!)
I hope you and your family enjoy this tasty baking recipe, but if this doesn’t tickle your tastebuds what about this Vegan Chocolate Cake Mug Pudding? Or if you enjoy eggs and sugar in your diet there’s always My Favourite Carrot Cake (which will be having it’s vegan makeover next!)
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