This banana bread is soft and delicious, and filled with an indulgent chocolate swirl using dairy-free hazelnut chocolate spread! I love baking this loaf on a rainy day, to enjoy with an episode (or several) of Gilmore Girls during these chilly Autumn days!
There are a few great dairy-free chocolate spread alternatives here in the UK, ranging from brands like Nature's Store, Rhythm 108 and of course, now there is a plant-based Nutella that has recently hit the shelves! You could even add chocolate chunks to this loaf to make it even more delicious!
You only need 7 ingredients to make this banana bread, most of which are probably already in your cupboards!
You can find the video on how I made this recipe here, along with lots more dairy-free, egg-free and vegan-friendly recipes!
- NUTELLA SWIRL BANANA BREAD -
You will need:
- 3 bananas
- 85g vegan butter or coconut oil
- 1 tsp vanilla extract
- 70g caster sugar
- 175g self-raising flour
- 1 tsp bicarbonate soda
- 3 heaped tbsp hazelnut chocolate spread
Method:
1. Preheat the oven to 180°C and line a loaf tin with parchment paper.
2. Mash the bananas in a large bowl.
3. Add the butter or coconut oil to a mug in the microwave for 25 seconds or until melted.
4. Add the melted butter to the bowl with the mashed bananas, along with the vanilla extract and whisk to combine.
5. Add the caster sugar, flour and bicarbonate soda and mix until combined.
6. Pour the mixture into the loaf tin.
7. Add 3 heaped tbsp of the chocolate spread on top of the loaf and use a knife to swirl it into the batter.
8. Place the loaf in the oven for 45 minutes or until a skewer poked through the middle of the loaf comes out clean.
9. Allow to cool completely before slicing.
Post a Comment