Banana Bread with Almond Milk and Chocolate Chips

Name: Banana Bread with Almond Milk and Chocolate Chips
Total time: 50 min
Yield: 10 servings
Ingredients: 250 g of Bananas; 160 g of Almond Milk; 60 g of Unrefined Brown Sugar; 1 pinch of Cinnamon; 1 tsp of Vanilla Extract; 2 Eggs; 50 g of Sunflower Oil; 240 g of Wholemeal Flour; 10 g of Baking Powder; 1 pinch of Baking Soda; 1 pinch of Salt; 40 g of Almonds; 60 g of Dark Chocolate

Vegetarian

Dairy-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	27.5g	9.2%
of which Sugars	10g	11.1%
Fats	11.3g	17.4%
of which Saturates	2.8g	13.8%
Proteins	7.1g	15.4%
Fibers	3.6g	14.6%

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The Banana bread recipe is a type of sponge cake made from mashed bananas, that originates in the United States. It is not as sweet as other classic sponge cakes and has a rougher texture, hence the name ‘bread’. However, it’s a healthy and tasty recipe that is easy to love!

We propose a healthier variation. By making our banana bread recipe with almond milk instead of regular cow milk, it will have fewer fats and be dairy-free. We built on the classic recipe further by using wholemeal flour instead of plain flour, giving it more fibres. Moreover, we have cut added-sugars and replaced them with ripe bananas. Finally, we added dark chocolate chips and chopped almonds for extra taste.

Why use Almond Milk you ask in banana bread you ask? Almond milk is a delicious alternative to regular milk for vegans and lactose intolerant people. It is also naturally rich in several vitamins and minerals, like vitamin E^[1]. In fact, did you know that a cup of almond milk contains up to 50% of your recommended daily dose of vitamin E? Cow milk has none.^[2]Amazing.

Another cool trick is using ripe bananas as a sugar substitute. The riper they are, the sweeter the cake will be. So if you have some overly ripe bananas you don't feel like eating anymore, don't throw them away just yet! Use them to make this delicious banana bread recipe.

But enough with the talking. Let's get to baking!

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold

Bananas	250 g
Almond Milk	160 g
Unrefined Brown Sugar	60 g
Cinnamon	1 pinch
Vanilla Extract	1 tsp
Eggs	2
Sunflower Oil	50 g
Wholemeal Flour	240 g
Baking Powder	10 g
Baking Soda	1 pinch
Salt	1 pinch
Almonds	40 g
Dark Chocolate	60 g

step 1

Before you start to prepare this chocolate banana bread, make sure all the ingredients are at room temperature. This way they will be more 'relaxed' and the cake will be soft and spongy after baking.

Preheat the oven to 165° C (329° F). Peel the bananas and cut into chips. Place in a mixing bowl and gently mash with a fork.

Add the almond milk and mix using an electric whisk until you have a smooth and runny batter.

step 2

Next, add the brown sugar, cinnamon and vanilla extract.

Add one egg at a time and then the sunflower oil while mixing with a hand mixer.

Whisk until the batter is fluffy and smooth.

step 3

Mix together the wholemeal flour, baking powder, baking soda and salt. And start adding them in.

Avoid adding these dry ingredients all at once or you'll have lumps in the mixture. Instead, add a couple of spoons at a time, whisk with the hand mixer until the ingredients are well incorporated, and repeat until you have used all them.

step 4

Chop the almonds and chop the dark chocolate. Add them both to the egg and flour mixture and stir well.

Try to not work the cake batter too long after you have added the flour otherwise gluten will develop and the cake will result hard and chewy.

step 5

Pour the mixture into a non-stick loaf tin to ensure easy removal once cooked. If you have a normal non-stick loaf tin, lightly grease its edges with vegetable oil and cover them with flour. Remove the excess flour from the tin.

Fill the tin up to two-thirds of its volume to leave room for the cake to grow. Now it's time to decorate the top with chopped nuts, chocolate chips, banana slices, and optionally oat flakes (1).

Bake in the oven in the middle shelf for 35 minutes or until a skewer inserted in the middle comes out clean (2).

Once ready, turn off the oven and let the cake rest for 5 minutes with the oven door ajar. Then remove from the oven and allow cooling on a wire rack. The cooling part is quite critical as it will save your cake from getting soggy at the bottom.

Cut into slices and you are done! enjoy this soft and healthy banana bread with a mug of cappuccino!

Foodacious Tips

As the cake is very moist you can store it in an airtight container for up to 3 days. For a longer storage, keep it in the fridge. Alternatively slice it, freeze it and keep for up to 4 weeks. Then simply let it thaw at room temperature or toast it.