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12 October 2019 English

Banana bread with chocolate

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When I came home from 3 days away, I found two bananas which had turned completely black. Not stee best to cut them up and use them in my breakfast, so I decided to bake a banana bread. I decided to make it this time with just the necessary fat and no sugar added. And as usual: dairy- and egg-free so 100% plant-based.

It’s perfect to take it to work and let my colleagues taste my cake and I could share the recipe here with you. So, here’s the recipe. My colleagues all liked it and even 2 of them asked for the recipe. It’s easy and fast to make and an « healthy » cake.

Banana Bread With Chocolate

The perfect way to use ripped bananas.
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Prep time 15 mins
Cook time 45 mins
Total Time 1 hr
Meal type Breakfast & brunch, Sweet, dessert
Cuisine Baking
Servings 8 pieces
Calories 242 kcal

Equipment

  • Kitchen aid
  • Cake tin

Ingredients
 
 

  • 2 bananas well matured
  • 1 banana
  • 170 gram whole wheat flour
  • 60 ml plant-based drink (I used almond)
  • 1 tbsp vegetable oil
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 150 gram dark chocolate (dairy free)

Instructions
 

  • Pre-heat the oven at 160 degrees
  • Smash the bananas with a fork (I personally like to have some larger bits in the mash)
    In a big bowl, add all the ingredients except the chocolate.
    Steer properly (That’s what most of the recipes tell you to do. I’m mixing all the dry ingredients into one and all the wet ones into an other bowl before mixing it all together).
  • Melt the chocolate using the bain-marie method or in your microwave. Be careful with the last one to not burn the chocolate so keep an eye on it.
  • Throw the dough into a cake mould. 
  • Let it bake for about 30 to 45 minutes and check how it bakes.

Notes

To know if it’s nicely baked, place a knife in the center, if it’s coming out without raw dough, it’s ready. If not, let it bake a bit more. 

Nutrition

Serving: 1pieceCalories: 242kcalGlucides: 35gProtein: 5gGraisses: 11gGraisses Saturées: 6gSodium: 145mgFibre Alimentaire: 6gSucres: 10gCalcium: 75mgIron: 3mg

The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.

conservation jusqu’à 4 jours
Freezer friendly Up to 1 month
Did you make this recipe?Tag me on Instagram @vegandfred & #minimalistvegan!

Now this cake, without added sugar, will be the master piece of your coffee break or brunch with friends and family.

Bon appétit ! Hope you’ll like it and you’ll enjoy trying this recipe. You can find me back here or on my Instagram, Twitter & Facebook. If you post a picture of this recipe on Instagram feel free to tag @vegandfred and #plantbasedminimalist 🙂

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Les photos, les recettes et les textes sont la propriété de Frédéric D © All rights reserved. Ne pas republier du contenu sans un accord préalable.

Les informations nutritionnelles sont données à titre indicatif et ils ne sont pas garantit à 100%.

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