“This is one of the nicest versions of banana bread I’ve ever had and it’s perfect for vegans, or if you need an emergency bake and are all out of eggs and butter. Hands down one of my favourite cakes,” says food writer Rukmini Iyer.
Pecan chocolate chip banana bread
- Roasting or baking tray
- 3 ripe-to-overripe bananas (about 300g when peeled) mashed
- 75 ml olive oil
- 80 g soft dark brown sugar
- 2 clementines zest and juice
- 250 g self-raising flour
- 2 tsp baking powder
- 100 g vegan dark chocolate (70% cocoa solids minimum) cut into small chunks
- 100 g pecan nuts roughly broken
- Preheat the oven to 160°C fan/180°C/gas 4, and line a medium roasting tin or baking dish with non-stick baking or greaseproof paper.
- Whisk the mashed bananas with the olive oil, sugar and clementine zest and juice until fairly smooth, then stir in the flour and baking powder. When they just start to combine, stir through three-quarters of both the dark chocolate and the pecan nuts.
- Smooth the batter into the prepared tin (don’t worry, it should look pretty doughy), then scatter with the remaining dark chocolate and nuts. Transfer to the oven and bake for 20 minutes, until well risen and a cake tester or skewer inserted in a non-chocolatey area comes out clean.
- Let it cool in the tin for 5 minutes before transferring to a wire rack. This is best eaten warm, but will keep in an airtight tin for a two or three days.
The Quick Roasting Tin by Rukmini Iyer is published by Square Peg. Photography David Loftus.
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