Cook and Clean with Kate

Chocolate Banana Loaf

Serves 6-8

The perfect teatime treat which by chance happens to be a vegan delight too! When I was creating this recipe, I accidentally forgot to add the egg!! Although the finished loaf was a little crumbly and dry, I had a hunch that a little more liquid to replace the egg would turn this into a delicious vegan-friendly cake. Voilà! The vegan-friendly Chocolate Banana Loaf was born! It is not overly sweet so feel free to add a little extra coconut sugar if you like.

Apple cider vinegar has loads of health benefits and is good for controlling blood sugar levels, especially good at this time of year when we are all trying to regain some balance.

This recipe can be whisked up in no time at all and will stay fresh for up to four days in the fridge, although personally I prefer it served at room temperature.

You will need a 1lb loaf tin, lined with parchment paper and greased. I use an electric hand whisk but you can mix it by hand. I prefer it served at room temperature.


What you need

200g gluten-free self raising flour
1 tsp bicarbonate of soda
50g cocoa powder (I use Green & Black’s)
100g coconut sugar
Pinch salt
120ml coconut oil, melted
1 tsp apple cider vinegar
1 tsp vanilla extract

60ml Coconut Collaborative natural yoghurt
2 large, very ripe bananas
Approximately 100ml filtered water

What you do

Pre-heat the oven to 170˚C.
Sieve the flour, baking powder, bicarbonate of soda and cocoa powder into a large bowl.
Gently stir in the sugar and salt.
Pour in the coconut oil, apple cider vinegar and vanilla extract and mix carefully. The mixture will look a little ‘claggy’ at this point.
Add the yoghurt, mash the bananas with a fork and add them to your mixture.
Gradually add the water until the consistency looks similar to a cake mixture. You may need to add an extra tablespoon or two of water but do ensure you add it gradually until the desired consistency is achieved.
Pour the mixture into your prepared loaf tin and place in the pre-heated oven for approximately 30 minutes until the loaf is firm to the touch and when a skewer inserted into the middle comes out clean.
Remove the loaf from the oven and leave it in the tin until sufficiently cool to handle safely.
Transfer the loaf to a cooling rack and allow to continue cooling. The cake is most delicious when eaten slightly warm.