Chocolate Drizzle Banana Loaf

Banana loaf has always been one of my favourite things to bake, especially since going gluten free. It’s been the trend of lockdown 2020 and it’s been great to see everyone’s take on it! It’s super easy to make, light, moist and delicious.

Ingredients

Loaf mixture:

• 2 ripe bananas

• 1 tsp cinnamon

• 1 tsp nutmeg

• 1 tsp baking powder

• 2 eggs (or egg substitute to make the loaf vegan)

• 145g caster sugar

• 145g dairy free spread (I use Pure)

• 145 gluten free self raising flour (I usually buy Doves)

• 30g white chocolate

• 30g dark chocolate

Topping:

• Vegan chocolate spread (I use the Natures Store Hazelnut and Cocoa spread)

• 25g melted white chocolate

Method

• Preheat the oven to 180 degrees (fan, or 200 degrees otherwise)

• Chop up 30g of white and 30g dark chocolate into small chunks

• Mix the sugar and butter in a large mixing bowl

• In a separate bowl whisk your eggs together, and then add these to the sugar and butter mix

• Sieve in the flour, baking powder, cinnamon and nutmeg

• Mash the bananas in a separate bowl and then add to the mixture

• Coat the chocolate chunks in flour (this will prevent them from sinking) and add to the mixture, and stir well

• Bake for 30-35 minutes

• Fill a saucepan a quarter of the way full with water, and place on a low heat

• Place a glass bowl in the saucepan - you don’t want the bowl to be touching the water, so you make sure your glass bowl is shallow enough! Place the white chocolate in here and melt

• Remove the loaf from the oven and allow to cool fully before removing from the loaf tin

• Slowly drizzle the chocolate toppings in your pattern of choice