Big Fig’s banana and chocolate vegan loaf
Ingredients
250g bananas, mashed
100g oil
175g date syrup/maple syrup
150g almond milk
1 tsp vanilla
330g flour
2 tsp baking soda
2 tsp baking powder
120g vegan chocolate chips
Chocolate icing
50g maple syrup
25g raw cacao powder
50g almond milk
40g coconut oil
1/2 tsp vanilla
Method
Heat oven to 150degC (fan oven) and grease and line a loaf tin.
In a bowl, mix together all wet ingredients and chocolate chips and combine well.
Sieve in dry ingredients and mix until smooth.
Pour into loaf tin, spread out and bake for 1 hour, or until cake springs back when pressed.
While the loaf is baking, combine all icing ingredients in a pot and whisk together on a low heat over the stove. Remove and leave at room temperature to cool.
Cool loaf for 20 mins, remove from tin and leave until completely cooled before pouring the icing over. Top the icing with toasted almonds, buckwheat and coconut chips.
Recipe provided by Big Fig Wanaka’s baker Kate Harris. Recipe requested by Gabrielle Barnett.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
