Recipe // Dairy and Soya Free Chocolate and Banana Loaf

dairy free and soya free chocolate and banana loafUp until last week H-Bear had never eaten a piece of chocolate. He’s had free-from chocolate brownies before (the Sainsbury’s ones are fab!), but never just a piece of chocolate. So we took a little bus trip to Waitrose last Thursday and had a saunter down the free-from aisle to see what might be on offer.

That’s where I came across Moo Free chocolate. Moo Free are the world leading manufacturer of dairy free, soya free, gluten free, organic and vegan chocolates. Their products actually taste like chocolate (which is an excellent start!). The chocolate is made using rice milk instead of cows milk, which keeps it tasting creamy and delicious! Busby can’t tell the difference. I was SO happy to discover that, not only is their chocolate dairy free, it’s also free from soya. I might have squealed a little bit…

I’m really enjoying these recipe posts (and I hope you are too!), so I thought I’d create another one for you today. 

Dairy and Soya Free Chocolate and Banana Loaf

Ingredients

125g butter alternative (I used Flora Freedom)
250g plain flour (check it’s soya-free)
250g golden caster sugar
2 large eggs, lightly beaten
1tsp vanilla extract
2 tsp baking powder
4 ripe bananas, mashed
175g dairy and soya free chocolate chips, or chocolate chopped up roughly into small pieces (I used the Original Moo Free 100g chocolate bars)

You will need a 900g loaf tin for this recipe.

The Method

1. Preheat the oven to 180°.
2. Grease and line the loaf tin.
3. Cream the butter and sugar together.
4. Add the lightly beaten eggs, one at a time, making sure they are well mixed.
5. Add the vanilla extract and mix.
6. Sift the flour and baking powder into another bowl and then gradually add to the wet mix. Beat until well combined.
7. Add the mashed banana and mix.
8. Add the chocolate and mix.
9. Pour into the lined loaf tin and level out.
10. Bake in the centre of the oven for 55-60 minutes, or until a skewer comes out clean.
11. Leave in the tin to cool.

This loaf is best served warm. We had it for pudding on Mother’s Day with the addition of custard (for the non-allergic) which was delicious! Even Nick, who is not a big fan of bananas, has enjoyed this loaf cake immensely. It’s the ultimate comfort food!

It keeps perfectly well for a day or two in a tin, and 30 seconds in the microwave makes it the ideal pick-me-up for enjoying with a nap time cup of tea.

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Hannah

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2 Comments

  1. 30th March 2017 / 7:59 pm

    Oh goodie! This looks delicious Hannah, I might have to give it a try over the weekend, it’s been ages since I’ve baked : )

  2. 7th June 2017 / 8:16 pm

    This looks lovely! With a quick chia seed swap for eggs the Peachicks would LOVE this! We make custard with birds custard powder (in the tin) and then dairyfree milk x

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