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    • 250g plain flour
    • 75g mild brown sugar
    • 75g white sugar
    • 1½tbsp cocoa powder
    • ½tsp bicarbonate of soda
    • ½tsp salt
    • ½tsp floor allspice
    • 110g dairy-free butter different
    • three ripe bananas
    • 60ml almond milk
    • 2tbsp maple syrup
    • 1tsp apple cider vinegar
    • 1tsp vanilla extract
    • 60g darkish chocolate
    • 50g pecans


  1. Warmth the oven to 170°C/fan 150°C/gasoline three. Line a 1kg loaf tin with non-stick baking paper.
  2. Put all of the elements besides the darkish chocolate and pecans right into a meals processor and whiz to a thick combination. Take out the blade and scrape any extra combination again into the bowl.
  3. Break the darkish chocolate and pecans into small items and tip them into the bowl. Combine every little thing collectively.
  4. Pour the combination into the ready loaf tin and put it within the oven. Bake for 60–65 min Till a skewer inserted into the center of the loaf comes out clear. Take the tin out of the oven and depart the bread to chill to room temperature. As soon as cool, take away the bread from the tin and minimize into 12 slices to serve.
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