Our spongy banana loaf cake is vegan and sugar-free, made with almond milk, dark chocolate, and wholemeal flour.
Low in sugars and high in fibres, it's perfect for a wholesome breakfast.
When baking, bananas are a healthy substitute for sugar, butter, and eggs.
In a food processor, blitz the bananas with dates until smooth and creamy.
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Transfer the banana mixture into a bowl, add milk and oil, and whisk well.
Next, incorporate the wholemeal flour, baking powder, baking soda and a pinch of salt.
Add chopped almonds and chocolate into the loaf batter folding them with the help of a spatula.
Pour the cake batter into a greased and floured loaf tin. You can then garnish the top with extra almonds and chocolate chips.
Bake the loaf cake at 185°C (365°F) for 15 minutes, and then at 160°C (320°F) for another 40 minutes. Leave it cool down on wire rack before slicing.