Banana Bread with Raspberries and Chocolate Spread
Ingredients
- 3/4 cup plant-based milk
- 1 teaspoon apple cider vinegar
- 1 cup raspberries
- 1 tablespoon flour
- 2 very ripe bananas
- 3/4 cup golden sugar or coconut sugar
- 1/2 cup coconut oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla powder
- pinch of salt
- 1.5 cups all-purpose flour or 2 cups spelt flour
- 1/4 cup dairy-free white chocolate
Chocolate spread
- 1 can coconut cream (use chilled cream part)
- 1 tablespoon icing sugar
- 2 tablespoons cocoa powder
Raspberry chia jam
- 1 cup berries
- 1-2 teaspoons chia seeds
Preparation
Makes one big loaf or three small mini loaves.
Preheat oven to 350F.
Mix 3/4 cup plant-based milk with 1 teaspoon apple cider vinegar and set aside to make buttermilk.
Mix 1 cup raspberries with 1 tablespoon flour and set aside.
Mash two very ripe bananas with a hand blender.
Add 3/4 cup golden sugar or coconut sugar, 1/2 cup melted coconut oil, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon vanilla powder, a pinch of salt, and the buttermilk; mix well.
Fold in 1.5 cups all-purpose flour or 2 cups spelt flour until just mixed to avoid density.
Fold in the raspberry mixture and chop and add 1/4 cup dairy-free white chocolate.
Spoon the batter into a greased loaf pan and bake for 50 minutes or until cooked in the middle.
Chocolate spread
Scoop out the chilled cream part from 1 can of coconut cream.
Add 1 tablespoon of icing sugar and 2 tablespoons of cocoa powder, then mix well.
Raspberry chia jam
Heat 1 cup of berries in a pot for 10 minutes or until slightly thickened, then set aside to cool.
Sprinkle 1-2 teaspoons of chia seeds and leave until fully cooled.
