London’s temperatures have started dipping below zero lately with frost-covered streets throughout the entire day. No wonder I keep coming up with the cosiest of recipes. You probably noticed my love for hearty soups this month. Today we’re sticking with the wintery theme but are focussing on satisfying our January sweet-tooth. I think it’s been long enough since our Christmas cookie food-coma to jump onto the cake wagon again. And I’ve got just the recipe for you to brace those cold, dark winter days: a spiced fruit, nut and chocolate loaf.
The recipe is inspired by Veg Recipes Of India’s banana bread. It’s a great recipe, I’ve made it many times before and then last week I started mixing it up a bit… and then a bit more. The result turned out to be quite exciting, delicious and wintery. So here we go!
Cut yourself a slice or two, make a cup of your favourite tea, cuddle up on the sofa and dig in.
If you make this recipe at home be sure to tag your photo #myvibrantkitchen. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 4 ripe bananas
- ½ cup vegetable oil
- ½ cup soft light brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- ¼ tsp nutmeg powder
- ½ tsp ginger powder
- 1½ cups white all purpose flour
- 1½ tsp baking powder
- ½ tsp bicarbonate soda
- pinch of salt
- 1 cup dried cranberries
- ½ cup pecans or walnuts
- ½ cup chopped chocolate (approx. 70g)
- Preheat the oven at 180˚C.
- Using a blender, food processor or hand blender, blend the bananas, vegetable oil, sugar, vanilla extract, cinnamon, nutmeg and ginger powder. When you've got a smooth batter transfer the mixture to a big mixing bowl and add the flour, baking powder, bicarbonate soda and a pinch of salt. Mix everything with a whisk or fork then add the cranberries, chopped pecans and chopped chocolate and fold to combine.
- Pour and scrape the batter in a greased loaf tin and bake for 35 to 45 minutes or until a toothpick comes out clean. Let the loaf cool for 5 to 10 minutes until removing it from the tin. Enjoy hot or cold.