Banana bread is something I didn’t grow up with, but moving to Australia you can buy it in pretty much every single cafe (that is, if you’re not vegan). If you’re eating plant based, finding a delicious slice of banana bread on the go is a bit trickier, so I usually just make my own. Plus it’s a great way to use up old and overripe bananas that I otherwise wouldn’t eat anymore.
This Choc Chunk Banana Bread is our go to. I hope you love it just as much as we do. Please let me know what you think about it in the comments or tag me on Instagram @nothangryanymore with your creations!
Choc Chunk Banana Bread
- 100 g oat milk
- 1/2 tsp apple cider vinegar
- 3 overripe bananas (about 270g)
- 1 pinch salt
- 1/2 tsp vanilla extract
- 50 g sunflower oil
- 100 g raw sugar
- 100 g almond meal
- 160 g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50 g dark vegan chocolate
- 50 g almonds
- Preheat the oven to 180°C
- Into a small jug add the oat milk and apple cider vinegar (acv), stir and let sit for about 2-3 minutes.
- Into a large bowl add the bananas and mash thoroughly. Add the salt, vanilla extract and sunflower oil and mix together with the mashed bananas.
- Next, pour the oat milk/acv into the large bowl and mix everything together.
- Add the raw sugar and almond meal and mix. Then fold in the flour, baking powder and baking soda.
- Chop up the chocolate as well as the almonds. Fold all the chocolate chunks and half (25g) of the chopped almonds into the batter.
- Transfer the batter into a lined and greased baking tin and sprinkle the rest of the chopped almonds on top.
- Bake the banana bread for about 40 minutes at 180°C.
- Once baked, cool down the banana bread slightly before devouring it. Enjoy!