2heaped teaspoons baking power(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
120ml(½ cup) unsweetened almond milk (or sub any other plant-based milk)
60g(⅓ cup) dark chocolate chips*** (ensure vegan/gluten-free if necessary)
To decorate:
20g(⅛ cup) dark chocolate chips***(ensure vegan/gluten-free if necessary)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
Transfer the mixture into a loaf tin lined with greased baking paper - I used a one-pound loaf tin
Scatter over more chocolate chips to decorate
Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, transfer to a wire rack and leave to cool completely before cutting
Keeps covered in the fridge for up to a few days - best reheated in the toaster!
Notes
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, substitute it with lemon juice.**You can alternatively use almond flour***To keep it refined sugar free you can use refined sugar free dark chocolate chips or chunks