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.
To make your bakes healthier, you can swap eggs or oil with blended ripe bananas.
They also add extra flavour and natural sweetness to your recipe - thus there's little need for added sugars too.
We love using this versatile fruit in our recipes, so tap below to discover our sweet treats with bananas now!
In a food processor, blitz the bananas with dates until smooth and creamy.
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.
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{{/ items}} {{^ items}} {{/ items}}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.