Vegan Rum, Raisin, Coconut & Chocolate Wholewheat Banana Bread (Low Refined Sugar & Fat)

The taste of the Caribbean in a loaf, low in refined sugar, high in rum, this ticks all the boxes. It takes minutes to make and seconds to devour, one slice will never be enough. Rich, decadent dark chocolate adds the perfect foil to sweet rummy raisins.

Could there be a better way to eat bananas than doused in rum and chocolate….

One bite will never suffice

Best served with a glass (or two) of rum….

vegan dessert, low fat dessert, low refined sugar, banana bread, healthy cake, healthy dessert

Yield: 6-8

Author: Suze Morrison

Print

With ImageWithout Image

Vegan Rum, Raisin, Coconut & Chocolate Wholewheat Banana Bread

Prep time: 8 MinCook time: 35 MinTotal time: 43 Min

The taste of the Caribbean in a loaf, low in refined sugar, high in rum, this ticks all the boxes. It takes minutes to make and seconds to devour, one slice will never be enough. Rich, decadent dark chocolate adds the perfect foil to sweet rummy raisins.

Ingredients

• 200g Very Ripe Banana, Mashed
• 80g Vegan Milk (Coconut works well) room temperature
• 20g Lime Juice
• 50g Plain Flour
• 140g Wholewheat Flour
• 30g Desiccated Coconut
• 80g Raisins
• 50g Spiced Rum
• 1tsp Almond Extract (optional)
• 2tbsp Demerara Sugar
• 1tsp Bicarbonate Soda
• Pinch Ground Star Anise
• Pinch Sea Salt Flakes
• 80g 80% Cocoa Dark Chocolate, chopped small

Instructions

1. Grease a 1lb loaf tin with oil and set aside. Preheat oven 180C. Mix the raisins with the rum and the vegan milk with the lime juice and set aside.
2. In a bowl, whisk the flours, coconut, 1tbsp demerara sugar, bicarbonate of soda, star anise and sea salt until homogenous.
3. Add the milk and lime mixture to the mashed banana along with the almond extract if using, mix in the rum and raisins. Add the wet mixture to the dry and mix until only just combined, try not to overmix. Fold in the chocolate and pile the batter into your prepared tin.
4. Gently smooth the top and run a knife down the centre about 1cm deep. Sprinkle with the remaining 1tbsp Demerara Sugar and bake on the middle shelf for 30-35 minutes, or until a skewer comes out relatively clean (it’s a moist cake)
5. Allow to cool in the tin before inverting onto a wire rack. Best served warm with the gooey chocolate smearing your face and fingers, a shot of rum on the side would never be frowned upon….

https://gourmetglow.co.uk/recipes/vegan-rum-banana-bread

---

---