BA­NANA BREAD

Irish Daily Mail - YOU - - FOODBOSH BOYS -

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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