I don’t know about you, but I’ve lost count of how many times I’ve gone to buy plant-based milk and ended up disappointed after reading the ingredients… 😩 Just rice and water? Where’s the hazelnut? That’s why I love Ecomil – they get it right: a good percentage of nuts, no weird additives, and it’s organic too 🌱
And since I had some super ripe bananas at home (you know, the ones you forget about), I whipped up this vegan gluten-free banana bread and it turned out amazing. Best part? Gluten-free, dairy-free, and packed with chocolate 😍
Ingredients
• 3 ripe bananas
• 125 ml sunflower oil
• 125 ml Ecomil hazelnut drink
• 1 tsp baking powder
• 1 tsp baking soda
• 180 g corn flour
• 4 tbsp oat flour
• 100 g dark chocolate chips (make them good ones!)
• Optional: a splash of vanilla + 2–3 tbsp erythritol or your sweetener of choice
For topping
• Banana slices
• More chocolate chips (because there’s no such thing as too many)
How to make it (no fuss)
- Choc tip: Pop the chocolate chips in the fridge for a couple of hours first – they’ll keep their shape better while baking.
- Blend the bananas into a smooth purée.
- Add the oil, hazelnut drink, vanilla and sweetener. Mix well.
- Stir in the baking powder, soda and both flours until smooth.
- Fold in the chilled chocolate chips.
- Pour the mixture into a lined baking tin. Top with banana slices and extra chips.
- Bake at 175 °C for around 40 minutes. Test with a skewer – if it comes out clean, it’s done!
- Let it cool on a wire rack (if you can resist 😅).
My favourite snack: gluten-free, guilt-free, and tastes like home!
This banana bread is delicious straight out of the oven, but even better the next day when it’s extra moist. I usually enjoy it with a cold glass of hazelnut drink – and just like that, breakfast, snack or afternoon treat is sorted.
Gluten-free, dairy-free, full of flavour and made with simple ingredients. What more could you ask for?