Whole wheat flour, defatted almond flour and lupin flour absorb plenty of moisture, so the batter is meant to be thick rather than pourable. Fold only until the flour disappears. Extra stirring tightens an already close crumb, which is an efficient way to turn a good loaf into a dense brick with chocolate in it.
BreadsVegan Banana Bread with Lupin, Peanut Butter & Dark Chocolate
A moist, close-crumbed banana loaf with roasted peanut depth and pockets of dark chocolate. Lupin flour and defatted almond flour give it a more substantial texture without taking over the banana flavor.
Ingredients
Preparation Steps
Heat the oven and line the pan
Heat the oven to 175°C. Line a standard loaf pan with baking paper, leaving an overhang on the long sides.
Mix the dry ingredients
Whisk the whole wheat flour, defatted almond flour,baking powder, and salt in a large bowl until evenly distributed.
Make the eggs replacement
In a small bowl, whisk together 40g lupin flour, 90 ml water, and 15 g rapeseed oil. Let the mixture rest for 5 minutes while you prepare the rest.
Make the banana mixture
Mash the bananas in a second bowl until mostly smooth, leaving a few small pieces. Stir in the plain soy yogurt, natural peanut butter, and vanilla extract until the mixture is thick and cohesive. Once everything is mixed together, add the lupin mixture to the batter.
Finish the batter
Add the banana mixture to the dry ingredients and fold just until no dry flour remains. The batter should be thick, spreadable, and slowly fall from a spatula. Fold in the dark chocolate chips.
Bake the loaf
Scrape the batter into the lined pan and level the top. Bake for 45 to 60 minutes, until the top is deeply browned and a skewer inserted into the center comes out without wet batter; melted chocolate on the skewer is expected.
Cool and slice
Cool the loaf in the pan for 10 minutes, then lift it onto a rack. Slice once it is warm rather than hot, so the crumb holds together cleanly.
Recipe insights
A thick batter needs a light hand
Very ripe bananas and practical storage
Heavily speckled or nearly black bananas provide the sweetness and moisture the loaf depends on. Less-ripe fruit will leave it less sweet and less tender. Keep the cooled loaf airtight for up to three days, or freeze individual slices so a whole loaf does not have to be thawed for one piece. But is is usually long gone by then so don't bother about storage too much !
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