Vegan gluten-free banana and chocolate brownie loaf

Vegan gluten-free banana and chocolate brownie loaf
Part gooey brownie, part banana bread, this delicious cake is vegan, gluten free and very low in refined sugar. I used a stick blender to puree dates for added sweetness, but you could mash them up in a pestle and mortar instead.


2 very ripe bananas
100g dates, stoned
300g gluten-free self-raising flour
40g cocoa powder
½ tsp salt
75ml sunflower oil
300ml almond milk
3 tbs of Maple syrup 
1 ½ tsp bicarbonate of soda
1 tsp baking powder
1 tsp vanilla extract
4 level tbs light soft brown sugar
2 tbs chopped hazelnuts


Chef Aid's non -stick small saucepan
Chef Aid's table fork
Tala's Indigo and Ivory mixing bowl 
Tala Originals stoneware mixing bowl
Tala stainless steel whisk
Chef Aid's measuring jug
Tala silicone mini spatula
2lb Tala Performance loaf tin
Tala'a Palette Knife 
1. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).

2. Place the dates in a small saucepan and barely cover with boiling water. Bring to the boil for a few minutes until soft, then puree. Mash the bananas with a fork and mix them in with the dates.

3. Measure the flour, salt, bicarbonate of soda, baking powder and cocoa into a mixing bowl and whisk thoroughly.

4. Put almond milk, maple syrup, vanilla, oil and sugar into a measuring jug and stir.

5. Using the silicone-headed spatula, stir the wet ingredients into the dry, followed by the mashed fruit mixture and finally the nuts.

6. Transfer the mixture to the loaf tin and bake for about an hour until the cake is risen and springy to the touch.

7. Place the tin on a wire cooling rack and leave for 20 minutes. Carefully loosen around the edges with a mini palette knife and turn out to continue cooling.

8. Serve or warm with a generous dollop of plant-based coconut yoghurt.

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