If there's one thing self-isolation has taught us, it's that banana bread reigns supreme and this cult-classic recipe ain't going anywhere anytime soon. If you're after a vegan variation of lockdown's star bake, then this is the recipe for you!
With Valentine's Day just around the corner, now seems like the perfect time to get back in the kitchen and brush up on our baking skills to cook something shall we say, a little indulgent for that someone special. Not that we actually needed another excuse to eat cake...
This super simple vegan banana bread and homemade Nutella recipe is mouthwateringly easily to make. High in protein and packed full of flavour with every crumb being as indulgent as the last, this amazing vegan Nutella stuffed banana bread puts a chocolate hazelnut twist on the classic recipe and we're all here for it!
Enjoy for breakfast, dessert, or an afternoon treat!
*recipe makes 12 servings/slices.
Get the recipe below:
The Ingredients
Banana Bread:
2 tbsp ground flaxseed
5 tbsp water
2 large ripe bananas, mashed - (around 1 cup full)
1/3 cup melted vegan butter OR coconut oil (70g) OR apple puree for low fat
1/4 cup almond milk (30g)
1 1/2 cup spelt flour (180g)
2/3 cup coconut sugar (150g)
1/2 cup vegan protein of choice (45g)
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
Healthy Nutella:
3 cups hazelnuts (roasted, unsalted, skins removed)
1 tsp vanilla extract
1/2 tsp salt
2/3 cup vegan dark chocolate (melted)
Method
Healthy Nutella:
Blend the hazelnuts in a food processor or high-speed blender until a smooth, creamy butter is formed (about 8-10 minutes total, scraping down the sides as needed).
Add the vanilla and salt to the hazelnut butter and blend well. Slowly add in the melted chocolate and blend again until thoroughly mixed. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
Banana Bread:
Preheat the oven to 175 C / 350 F and grease a loaf pan.
In a small bowl, combine the ground flaxseed and water and set aside to thicken into a flax ‘egg’.
In a food processor mash the bananas, butter/oil/apple puree, almond milk and newly made flax eggs. Blend in the flour, coconut sugar, baking soda, cinnamon and salt. Stir gently until just combined, making sure you don’t over-mix.
Pour half the batter into the prepared pan, then add a layer of the Nutella mix into the middle of the loaf. Pour over the rest of the batter and bake for about 50-60 minutes, or until a toothpick inserted in the centre comes out clean.
Leave to cool in the pan for a few minutes, then transfer the banana loaf to a cooling rack and leave to cool entirely.
To Serve:
Drizzle extra Nutella on top.
Slice into 12 slices.
Enjoy!
Indulge on this Vegan Nutella stuffed banana bread recipe, and let us know your thoughts in the comments below!
Recipe Creation from Amy Lee.
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