Malt Chocolate Chip Banana Bread (Vegan)
This moist and delicious loaf of banana bread combines the lovely flavors of bananas, malt powder, and chocolate chips. An easy, tasty, dairy-free bake.
Ingredients
Malt Chocolate Chip Banana Bread
- 1 stick / 113 grams plant based butter with salt - room temperature
- 2 cups / 240 grams all purpose flour
- 6 tbsp / 90 ml plant based milk - room temperature
- 2 tbsp / 30 grams plant based yogurt - room temperature
- ¾ cup / 160 grams light brown sugar
- 250 grams banana - mashed (2 to 3 medium bananas)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp vanilla extract
- ½ cup / 95 grams mini chocolate chips - I used Enjoy Life semi sweet mini chocolate chips
- ½ cup / 80 grams malt powder - I used Medley Hills Farm Diastatic Malt Powder
Malt Ganache
- 50 grams / 1.75 oz dark chocolate - I used Lindt Excellence 70% chocolate bar
- 50 ml / ⅓ cup plant based heavy cream
- 2 tbsp malt powder - I used Medley Hills Farm Diastatic Malt Powder
Instructions
Malt Chocolate Chip Banana Bread
- Preheat the oven to 350F and line an 8x4 loaf pan with parchment paper.
- To a small bowl, add the flour, baking soda, baking powder and malt powder; whisk to combine and set the bowl aside.
- To a medium bowl, add the butter and brown sugar. Using a hand held mixer, cream the butter and sugar on medium-high speed for 2 minutes. Add the milk, yogurt, vanilla extract and mashed bananas to the bowl. Using the hand held mixer, blend on medium speed for 1 minute or until all ingredients are well incorporated. Add the dry ingredients and the mini chips to the bowl, folding just until the flour and chips are incorporated.
- Pour the batter into the prepared pan. Bake for 65 minutes or until a toothpick inserted comes out clean. Let the loaf rest in the pan for 10 to 15 minutes before transferring it to a cooling rack. Allow the loaf to cool to room temperature before adding the ganache to the top.
Malt Ganache
- Break the chocolate up into small pieces and place them in a small heat proof bowl; set aside.
- Add the cream to a small pot. Place the pot over medium heat. Heat the cream to the point of just beginning to bubble and remove it from the heat. Add the malt powder to the warm cream and stir until well combined. Pour the malt cream over the chocolate and let it sit for about 5 minutes.
- Stir the chocolate and cream together until well incorporated and all of the chocolate is melted. Allow the ganache to cool to room temperature.
- Once the loaf and the ganache have cooled to room temperature, the ganache can be spread over the top of the loaf.Store the banana bread at room temperature in an airtight container.