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Is it a dessert? Is it a breakfast? Who are we to decide? What we do know is it’s darn tasty. This banana bread is a doddle to make, and it’s super delicious! Perfect with a spread of peanut butter on top, or a dollop of dairy-free ice cream to make a bananalicious dessert!

Find the full recipe inside BOSH!



  • 250g plain flour
  • 75g light brown sugar
  • 75g white sugar
  • 1 1⁄2 tbsp cocoa powder
  • 1⁄2 tsp bicarbonate of soda
  • 1⁄2 tsp salt
  • 1⁄2 tsp ground allspice
  • 110g dairy-free butter
  • 3 ripe bananas
  • 60ml almond milk
  • 2 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 60g dark chocolate
  • 50g pecans


  1. 1.

    Preheat oven to 170°C | Line a 1kg loaf tin with parchment paper | Food processor

    Pour all the ingredients except the dark chocolate and pecans into the food processor and whizz them to a thick mixture | Take out the blade and scrape any excess mixture back into the bowl

    Break the dark chocolate and pecans into small pieces and tip them into the bowl | Mix everything together

    Pour the mixture into the lined loaf tin and put it in the oven | Bake for 60–65 minutes, or until a skewer inserted into the middle of the loaf comes out clean | Take the tin out of the oven and leave the bread to cool to room temperature | Remove the bread from the tin and cut it into slices to serve