Gluten free and vegan banana and chocolate loaf cake
This gluten free and vegan banana and chocolate loaf cake is a lovely way to use up overripe bananas and a great bake if you're dairy free or vegan.
Servings: 8 people
Ingredients
- 160 g gluten free self-raising flour
- 50 g cocoa powder
- 2 overripe bananas (peeled and mashed)
- 100 g brown sugar
- 75 g rapeseed oil
- 3 tbsp peanut butter
- 80 ml dairy free milk (oat or almond)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
- 1 tsp apple cider vinegar
- 1 tbsp chopped nuts (hazelnuts or peanuts work best)
Instructions
- Preheat the oven to 180'C and grease a 2lb loaf tin - I used a loaf tin liner to make things easier which you can pick up in Tesco easily!
- Add all of the ingredients (except the chopped nuts) to a large mixing bowl and mix with an electric whisk until they form a smooth batter.
- Pour the batter into the loaf tin and sprinkle with the nuts. Bake in the centre of the oven for 45-50 minutes until a knife or skewer in the centre comes out clean. Cool on a wire rack before slicing and eating.
Notes
Will keep 3-4 days in an airtight container. Slices can also be frozen.
Nutrition
Serving: 8people | Calories: 301kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 340mg | Fiber: 3g | Sugar: 16g
