Chocolate and Banana Tea Loaf by Laura Jayne

  1. 75g/ 6tbsp Coconut oil (Solid form)
  2. 75g/ 6tbsp Agave syrup
  3. 75g/ 1/2 cup Coconut palm sugar
  4. 75g/ 1/2 cup Applesauce
  5. 450g/ 1lb Ripe bananas (around 3/4 bananas)
  6. 1tsp of Lemon juice
  7. 75g/ 1/2 cup Chocolate chips
  8. 125g/ 1cup Plain flour
  9. 90g/ 3/4 cup of Sprout Wheat Flour
  10. 2 tsp Baking Powder
  11. Pinch of sea salt

Line a loaf tin with baking parchment and preheat the oven to 180 C/350 F.

  • Beat the sugars and coconut oil together until light and fluffy, then beat in the applesauce.
  • In a separate bowl, mash together the bananas and lemon juice, add to the sugar/oil mixture and beat until the mixture is smooth.
  • Finally fold in the chocolate chip, flours, baking powder and salt and bake for 1 hour. It should be firm to the touch.
  • Cool in the tin for 5-10 minutes then transfer to a cooling rack.

 

  • For my fellow people who live at high altitude – use a tbsp less of agave and an extra tsp of baking powder. Bake at 165 C/330 F and check at 50mins.

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