Bosh vegan banana bread recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh vegan banana bread recipe By You Magazine - March 24, 2018 Is it a dessert? Is it a breakfast? We can’t decide. But is this vegan banana bread recipe tasty? Hell yes. Want to know what makes this amazing recipe even better? Spread some peanut butter on top. Oh my goodness, it’s insane. Or add dairy-free ice cream to turn it into a whopper of a dessert. Lizzie Mayson 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 1. 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. 2. Break the dark chocolate and pecans into small pieces and tip them into the bowl. Mix everything together. 3. 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. SAVE 20 PER CENT ON THE BOSH! BOYS’ NEW BOOK Bosh! will be published by HQ, HarperCollins, on 19 April, price £20. As well as pages of useful tips, info and advice on plant-based eating, chapters include quick eats, big eats, showpieces, greens and Bosh! bowls, small plates and sharers, cocktails, desserts and breakfasts. To pre-order a copy for £16 until 8 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved