Is it a dessert? Is it a breakfast? We can’t decide. Is it tasty? Hell yes. Want to know what makes this amazing recipe even better? Spread some peanut butter on top. Oh my goodness, it’s insane. Or add dairy-free ice cream to turn it into a whopper of a dessert
MAKES 1 LOAF
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
Preheat oven to 170C fan (190C/gas 5) | Line a 1kg loaf tin with parchment paper | Food processor
- Pour all the ingredients except the dark chocolate and pecans into the food processor and whiz them to a thick mixture. Take out the blade and scrape any excess mixture back into the bowl.
- Break the dark chocolate and pecans into small pieces and tip them into the bowl. Mix everything together.
- 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.
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