We’ve been baking more than usual these days. I suppose the Irish summer has something to do with it. I mean obviously when it’s rainy outside you need to find a way to bring more sun in your life and what’s better than a good comfy chocolate cake!
Chocolate banana bread
Ingredients
- ¼ cup almond milk
- 1 tbsp cider vinegar
- 2 bananas
- 55 g coconut oil
- ¼ cup caster sugar
- ¼ cup muscovado sugar
- 1 tsp vanilla extract
- 1 cup plain flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 1 pinch salt
Instructions
- Add the cider vinegar to the almond milk and leaves it aside for 5 minutes.
- Preheat the oven at 180°C.
- Soften the coconut oil on a microwave 10 seconds by 10 seconds. It does not have to be melted just warm.
- Mash the 2 bananas in a bowl and add the soften coconut oil, the caster and the muscovado sugar and the vanilla extract. Stir all the ingredients together then add the curdled almond milk and stir until well mixed.
- In a different bowl, sift the flour and the cocoa powder. Then add the baking powder, the baking soda and the salt, and mix them all together.
- Pour the wet mixture into the dried one and stir with a wooden spoon until the batter is smooth and lump free.
- Pour the batter in a narrow bread pan that has been previously greased and floured. Bake in the oven (middle section) for 40 minutes or until a toothpick inserted into the cake comes out clean.