Another bit of recipe development and styling work for Livia’s (formerly Livia’s Kitchen) from a few months ago. I was asked to develop 3 vegan and refined sugar free recipes as part of a collaboration with Boots, this banana bread being a personal favourite.
Although I am not vegan myself I really enjoy the challenge of creating plant based recipes. Baking without dairy, eggs or refined sugars requires you to approach the process in a completely different way and discover new ways to replicate the flavours and textures that these ingredients bring to a recipe.
If you can’t get your hands on the Livia’s Brownie Nugglets simply sub in some more dark chocolate.
Banana Bread (Vegan + refined sugar free)
3 Overripe bananas 60g Coconut oil, melted (or Rapeseed oil) 80g Coconut sugar 100ml Almond milk (or other plant based milk) 200g Oat flour 1 tsp Baking powder 65g Pecans, chopped 125g Vegan dark chocolate (I use Bournville) 2 packs Raw chocolate brownie Nugglets, chopped in half
Preheat the oven to 180ºC and grease and line a loaf tin with baking paper.
Mash the bananas in a large mixing bowl, leaving a few larger lumps. Add the coconut oil, coconut sugar and almond milk and mix together.
Add the oat flour, baking powder, 50g of the pecans, 100g of the dark chocolate and 1 pack of raw chocolate brownie nugglets and fold together gently until just combined.
Tip into the prepared tin and scatter over the remaining pecans, chocolate and Nugglets. Bake for 40-45 minutes until golden and risen.