Dairy Free Triple Choc Banana Bread Recipe
We have another fun Made with Moo Free recipe for you to make during these difficult times. A big thank you to Nourishing Amy for her dairy free and vegan Triple Choc Banana Bread.
INGREDIENTS
- 100g of Moo Free Baking Drops (available from Tesco)
You can substitute Choccy Buttons or Mini Moo Original Bars if you don't have a Tesco store near you. - 240g (or 1 1/3 cup) GF flour blend
- 1 tbsp Arrowroot powder or corn-starch/flour
- 50g Cacao powder
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- A pinch of salt
- 2 Large ripe bananas, about 200g
- 100ml Plant-based milk
- 75g Sunflower oil
- 1 tbsp Apple cider vinegar or lemon juice
- 100g Coconut or caster sugar
- 1 tsp Vanilla
Chocolate Frosting
- 75g Vegan/dairy free butter
- 20g Cacao powder
- 120g Icing sugar
- 1 tsp Plant-based milk
METHOD
- Preheat the oven to 180Fan/160*C and line and grease a loaf tin.
- Place the flour, arrowroot powder or corn-starch, cacao powder, baking powder, bicarbonate of soda and a pinch of salt in a mixing bowl and stir together.
- In a second bowl, mash the bananas and stir in the oil, milk, apple cider vinegar or lemon juice, sugar, and vanilla.
- Pour the wet mix over the fry and stir to combine. Do not overmix. Fold in 70g of the Moo Free Bsking Drops.
- Pour the batter into a loaf tin. Bake for 40-50 minutes until risen, firm to touch and an inserted skewer comes out clean.
- Allow to cool in the for 10 minutes before removing and allowing to cool fully on a wire rack.
- To make the frosting, add all the ingredients to a bowl and stir together until thick and creamy. Place in the fridge while the cake cools.
- Spread the frosting over the cooled cake and decorate with the remaining 30g of Moo Free Baking Drops.
- Store in an airtight container for up to 3 days – store in the fridge if it is warm.
Bite into and enjoy your scary, chocolate treats (before they try to bite you).