This is one of my favourite eggless recipes, it’s so easy to make, is a great way to use up over ripe bananas and best of all everyone in our household loves it.
Bananas are a fantastic source of essential nutrients like potassium and fibre, while dark chocolate chips provide antioxidants and can be considered a relatively guilt-free indulgence. There is some sugar in this recipe so it’s not completely healthy, but it sure does taste good!
Eggless Banana Chocolate Chip Loaf
125g vegetable spread (or butter) softened
3/4 cup sugar
3 teaspoons Orgran Egg Replacer mixed well into 3 tablespoons water (or 2 eggs)
1.5 cups or 3 mashed ripe bananas
1 tsp Green Goddess Premium Baking Soda
2 Tbsp hot oat milk (or milk)
1/3 cups Chocolate chips
2 cups Standard flour
1 tsp Baking powder
Method
Preheat the oven to 180ºC. Grease the inside of a 20cm loaf tin or line with baking paper.
Cream the vegetable spread and sugar until light and fluffy, then add the egg replacer and beat well.
Add the mashed banana and mix again.
Stir the baking soda into the hot oat milk and add to creamed mixture, then sift the dry ingredients together and fold through the creamed mixture. Then fold in the chocolate chips.
Scoop the mixture into the prepared tin and bake for about 50 minutes or until cake springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a wire rack to cool.
If you’d like an eggless banana choc muffin recipe, try this one, it’s my favourite!
About The Author: Triona
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