Vegan Chocolate and Pecan Banana Bread

Name: Vegan Chocolate and Pecan Banana Bread
Total time: 4500 s
Cuisine: British
Ingredients: 3 large ripe bananas; 50 g light brown sugar; 100 ml oat milk; 50 ml sunflower oil; 1 Tbsp vanilla extract; 50 g cacao powder; 3 tsp mixed spice; Pinch sea salt; 50 g pecan nuts; 150 g self-raising flour; 100 g spelt flour; 1 tsp baking soda

Jason Hood @cook_21714293

Make this healthier with over-ripe bananas and exclude the sugar, just double the vanilla extract!

Jason Hood @cook_21714293

Make this healthier with over-ripe bananas and exclude the sugar, just double the vanilla extract!

Saved

Ingredients

1 hour 15 mins

3large ripe bananas
50 glight brown sugar
100 mloat milk
50 mlsunflower oil
1 Tbspvanilla extract
50 gcacao powder
3 tspmixed spice
Pinchsea salt
50 gpecan nuts
150 gself-raising flour
100 gspelt flour
1 tspbaking soda

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Steps

1 hour 15 mins

1

Preheat oven to 220°C / 200°C fan. Place a small baking tray on the middle shelf to help remove the loaf tin.
2

Blend the bananas with the brown sugar, oat milk, vanilla extract and oil until silky.
3

Mix in the cacao powder, mixed spice, salt and pecan nuts.
4

Combine the flours and baking soda, then add to the wet mixture.
5

Pour the mixture into an oiled loaf tin and place in the preheated oven. Turn the temperature down to 200°C / 180°C fan, and bake for 25 mins.
6

Remove the loaf, cover loosely with foil and return for another 25-30mins, or until a skewer comes out clean from the centre of the mixture. Allow to cool in the tin for 5 mins before turning out onto a cooling rack.