My Recipes

King Prawn and Tofu Pad Thai

King Prawn and Tofu Pad Thai

Serves 4 Ready in 40 minutes Pad Thai is one of my sister’s all-time favourite dishes and we had a lot of fun making this together for our girls’ night in last time she came to visit me. Often a dish I save for ordering 

Speedy Seared Salmon with Zesty Lemon Couscous, Pesto & Spring Greens

Speedy Seared Salmon with Zesty Lemon Couscous, Pesto & Spring Greens

Serves 2 Ready in 15 minutes Salmon is one of my favourite fish and something we tend to have every couple of weeks at home, but as I often oven bake it, a perfectly pan seared fillet with crispy skin is a real treat! It 

Vegan Chocolate & Hazelnut Banana Loaf

Vegan Chocolate & Hazelnut Banana Loaf

Serves 8 – 10

Ready in 1 hour 10 minutes


Who doesn’t love a good banana bread? It’s become a firm favourite of nation during lockdown and is certainly the case in our household! My recipe for this delicious tea time treat is dairy-free and lighter on sugar, using honey to complement the natural sweetness of the bananas. The addition of chocolate, hazelnut and cardamom gives this loaf an indulgent and sophisticated flavour too. Feel free to swap in your favourite type of nut or simply add a little more chocolate instead to make it nut-free.


Ingredients

3 large ripe bananas (approx 300g), mashed

250g spelt flour

3 heaped tsp baking powder

100ml coconut or sunflower oil

2 flaxseed eggs (2 tbsp flaxseed, 6 tbsp water)

75g dairy free plain yoghurt (I use Alpro)

2 tbsp honey

14 cardamom pods, seeds removed and crushed into a powder

75g of dark chocolate (70%+ cocoa solids)

30g hazelnuts (or your favourite nut/extra chocolate)

Pinch of salt


Directions

  1. Pre-heat the oven to 180C/160C fan and line a standard size (25cm x 14cm) loaf tin with baking parchment.
  2. Next prepare the flaxseed eggs by mixing 2 tbsp of flaxseed with 6 tbsp of water in a small bowl. Set aside for 10 minutes (this allows the mix to develop an egg-like consistency as our vegan substitute).
  3. Whist waiting, this is a good time to crush your cardamom pods and chop the dark chocolate and hazelnuts into small chunks.
  4. Thoroughly mix together the oil, honey and flaxseed eggs in a bowl until the well combined the mixture has developed a thicker consistency. Then mix in the mashed banana and yoghurt.
  5. In a separate bowl, combine the spelt flour, baking powder, cardamom and salt then begin to carefully add to the wet mixture in stages until combined. Lastly, combine 50g of the chocolate and half the hazelnuts into the mixture.
  6. Pour the mix into your lined loaf tin and sprinkle over the leftover chocolate and hazelnut chunks. Cook in the oven for roughly 50 minutes until a skewer comes out of the middle clean (I always check mine at around 50 minutes and give it a few minutes more if it needs it).

TIP – be careful not to over mix the ingredients as this is what causes banana bread to feel dense and heavy. Keep the mixing to a minimum!

I like to serve this warm with ice cream as dessert as well.

Vegan Chocolate and Hazelnut Banana Loaf