Bosh! vegan banana bread recipe

Is it a dessert? Is it a breakfast? We can’t decide. But is this vegan banana bread recipe 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.

Lizzie Mayson

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

1. 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.
2. Break the dark chocolate and pecans into small pieces and tip them into the bowl. Mix everything together.
3. 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.


SAVE 20 PER CENT ON THE BOSH! BOYS’ NEW BOOK

Bosh! will be published by HQ, HarperCollins, on 19 April, price £20. As well as pages of useful tips, info and advice on plant-based eating, chapters include quick eats, big eats, showpieces, greens and Bosh! bowls, small plates and sharers, cocktails, desserts and breakfasts. To pre-order a copy for £16 until 8 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.