#EssentialDessert => Triple Chocolate Banana Bread with Spicy Ganache

The chilly days of October have inspired a return to baking starting with this Triple Chocolate Banana Bread served with a Spicy Ganache. This is our very first vegan cake and it is absolutely deliciously moist!

Banana Bread Ingredients:

-2 cups (500 ml) oat milk (we used almond milk)

-2 tsp apple cider vinegar

-3 Tbsp maple syrup

-1/4 cup (60 ml) coconut oil

-3 ripe bananas, mashed

-250 g all purpose flour

-2/3 cup (60 g) cocoa powder

-1 tsp baking soda

-2 tsp baking powder

-1/2 tsp salt

-4 tsp cinnamon

-100 g dark chocolate chips (or crushed chocolate bar)


Ganache Ingredients:

-100 g dark chocolate

-1/4 cup (60 ml) coconut oil

-2 Tbsp of Jonny Hetherington Essentials Beet Hot Sauce (more or less depending on your spicyness preference)
    Method:

    Preheat the oven to 350°F (175°C). Line a bread rectangular baking dish (34x12 cm, 2 litres) with baking paper.

    Mix together oat milk and vinegar and leave for a few minutes. In a larger bowl whisk together maple syrup and coconut oil. Add the milk and vinegar mixture and mashed bananas. Whisk to combine.

    Sift together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Slowly add to the wet ingredients while whisking on low speed or with hand. Fold in the coconut chips and transfer to baking dish. Bake for 1 hour.

    Leave it to cool completely. On a double boiler melt together the chocolate and coconut oil. Pour over the bread and leave to cool down and harden.
    Store cover in fridge for up to 4 days.
      Voila! Triple chocolate banana bread with spicy ganache.

      Adapted from Dear Kitchen

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