Banana Bread Tower of Joy

Hey guys!

So I made this banana bread as an experiment and it was so delicious that I popped it into my video series I tested out on YouTube. It is a stacked banana bread lined with delicious dairy free chocolate, covered in lemony sugar gems. It’s pretty insane and I used some raw cacao, so it’s a little bit good for you haha!

Ingredients

• 3 Bananas

• 50g Dairy Free Butter

• 75g Brown Sugar

• 1 tsp Salt

• 25g Chickpea Liquid

• 1 Vanilla Pod (Scraped)

• 150g White Flour

• 25g Raw Cacao

• Lemon Sugar Crystals

• Dairy Free Chocolate (Green and Blacks)

So I was really interested in everyone’s mad craze for banana bread this year, and I thought I would try and make it into a dessert that I’d enjoy, because I’m not such a fan of banoffee or those types of banana sweetness. You probably know it by now… I am not a sweet tooth. But I thought, let’s minimise it into a smaller dessert, let’s add something to cut through the ‘stodgy’ quality of banana bread and smother it in a chocolate. And that’s what I did!

So you need to prep the oven to 180c and I buttered up a loaf tin. That way I could make up the banana bread into a traditional loaf but then slice it in half as pictured below. For some reason I haven’t located the photographs of this one but I took a video which is coming to YouTube. So this is pretty much an easy method, you need to mash up 3 ripe bananas and prepare some dairy free butter, I used Pure baking quality that’s easily meltable. Add some seeds from a vanilla pod and your brown sugar, chickpea liquid and beat until they’re totally smooth. You could use a mixer for this.

In another bowl, you need to sieve your flour, your cacao (you can use cocoa if you’d prefer), salt and that’s it! You just combine the dry ingredients slowly with the wet, adding little by little, before finishing with your sticky batter. If you would like you could add chunks of chocolate to the bread but I didn’t fancy it for this one because I wanted thin slices with chocolate melted in between. So pop into your loaf tin, if you’re worried about it sticking of course line with baking paper but I have a great one that doesn’t ever get messy. Cook for 45 minutes, prod it around that time and if it comes out smooth you should be fine, often these recipes call for an hour but they seem to burn quickly depending on how much sugar the bananas have. So keep an eye on it after 45 minutes and it should be springy, and that banana bread texture you guys love.

Then leaving it to cool for 20 minutes, I started to slice it up into thinner sections. I melted some dairy free chocolate that I used literally as a butter between the slices of bread, drizzled it all over the top and sprinkled with some lemony sugar crystals I found in a baking store in Brighton. They gave it a sour snap to the amazing chocolatey banana-ness.

Let me know how you get on at home with this one as it was super popular.