Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
A light and fluffy banana bread filled with all the flavours and textures of the much-love Florentine bite: raisins, chocolate and flaked almonds. Drizzled with melted chocolate and decorated with homemade Chocolate Florentines, this banana bread is a one-bowl vegan recipe with a GF-option, too.
The banana bread of August has arrived: Florentine Banana Bread. The idea behind this one? I love Florentines, the chocolatey and nutty combination with sticky syrup and sweet dried fruits. Now, these aren’t authentic Florentine Biscuits, there’s no pastry or lacy element to them like the ones you see in the shops, but they have all the deliciousness with only a fraction of the effort. Stir toasted flaked almonds and raisins (or other dried fruits) into a sticky mix of coconut oil and maple syrup before setting them in cupcake cases in the fridge. Once set, drizzle with chocolate, set again and remove from the cases: no baking, no messy hands and they make a great chocolate snack.
While the Florentines are great, let’s move on to the main event: the Florentine Banana Bread. This has all the Florentine flavours on its own:
Flaked almonds: in the batter and scattered on top.
Raisins: they turn wonderfully soft and plump inside and turn sticky and crisp on top.
Chocolate: chocolate chips in the batter and on top of the load all drizzled with more chocolate for the “frosting”. While the chocolate is still wet, set a few mini Florentines on top to really finish this loaf off!
As with all my monthly banana breads (take a look here) the banana bread batter recipe is unique every time! I love this part about my 12-month 2020 banana bread challenge, but it can also be tough especially when I know I loved all the previous ones. Constantly trying to top your own recipes is a challenge in itself – but this one really shines!
You only need 9 ingredients and one-bowl to make this easy but delicious, light and fluffy Florentine Banana Bread:
Bananas: of course! The riper the better, I used ones that were really soft and sweet for the best flavour and texture. I also weigh the bananas as they can vary a lot in size.
Plant-based milk: another common ingredient in my bakes. I love almond or soya for baking as it’s a reliable option, but coconut, oat or another milk would also work.
Sunflower oil: or you can use melted coconut oil in its liquid state to bind the batter and add a wonderfully light yet indulgent cake-y texture.
Coconut sugar: this is always my sugar of choice, not only is it refined sugar free but I love the colour and flavour that it lends to baking. The soft caramel tones really amplify this loaf. To swap, I’d suggest trying golden or regular caster sugar, instead.
Flour: now here’s the ultimate question, what flour to use! I love baking with spelt flour for the slight nutty flavour, but sometimes good old pain flour is what you want for the lightest and fluffiest loaf. You can also use a GF plain flour blend (as long as there is xanthan gum as a binder).
Baking powder: this adds the rise and lovely texture.
The Florentineelements mention above: flaked almonds, raisins and chocolate!
That’s all there is to it! Mash, stir and fold in all the ingredients and bake until golden brown on top and firm to the touch. Wait until the cake is fully cooled before drizzling over the chocolate – I had a lot of fun doing that part!
Let me know if you make this Florentine Banana Bread, it really is a new favourite of mine (as they all are!) and this one will take us into Autumn/Fall… it is light and fluffy, warmingly fragranced with the flaked almonds and juicy raisins while the melting chocolate chips add a wonderful indulgence to the cake. Slice it thick to serve with tea or smother it with peanut butter and banana for breakfast or an evening snack!
If you are looking for more banana bread inspiration:
Simple no-bake Florentine bites made with only 5 ingredients. Quick to make and they are great eaten on their own or served on top of this Florentine Banana Bread.
Ingredients
150g sliced almonds
100g maple syrup
50g coconut oil
50g raisins
270g chocolate, melted
Directions
Roast the almonds at 160Fan/180*C for 8 minutes and shake halfway through.
In a saucepan, melt together the maple syrup and coconut oil. Stir in the roasted almonds and raisins. Leave for 2 minutes to cool, shape fill into 15 cupcake cases, pressing down slightly. Freeze for 15 minutes.
Pour the melted chocolate over the Florentines and leave in the fridge to set for 20-30 minutes.
A light and fluffy banana bread filled with all the flavours and textures of the much-love Florentine bite: raisins, chocolate and flaked almonds. Drizzled with melted chocolate and decorated with homemade Chocolate Florentines, this banana bread is a one-bowl vegan recipe with a GF-option, too.
Ingredients
360g ripe banana (3-4 bananas)
60ml almond milk
50g sunflower oil or melted coconut oil
60g coconut sugar
250g spelt, plain or GF plain flour
2 tsp baking powder
50g chocolate chips
60g flaked almonds
60g raisins
To decorate: 50g melted chocolate
Directions
Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper.
In a large mixing bowl, mash the bananas and whisk in the almond milk, sunflower (or coconut) oil and coconut sugar. Now pour in the flour and baking powder and stir to fully combine, some lumps are ok.
Fold through most of the chocolate chips, flaked almonds and raisins, saving some for the top. Pour into the lined tin, smooth over the top and sprinkle over the remaining chocolate chips, flaked almonds and raisins.
Bake for 50-55 minutes, or until golden and firm to the touch. An inserted skewer will come out clean – if the raisins and almonds are catching, place some foil over the loaf.
Cool in a tin for 10 minutes on a wire rack, carefully remove from the tin and allow to cool fully on a wire rack.
Decorate with the melted chocolate and the Florentines (I used the mini ones here). Allow the chocolate to set and store the cake in an airtight container for 3 days or freeze the loaf in slices.
I look forward to hearing what you think of this brand-new recipe for Florentine Banana Bread as part of my 2020 banana bread challenge. Leave a comment below and tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
Hey my great friend Amy. I have made 4 of your banana bread bakes and my parents also enjoy your BB recipes. I actually made one for a before lockdown bake sale for my dads work office in London charity event. As well also bakes your oat cookies and lemon mini cakes. My dads work people really enjoyed and especially his work colleagues who were over from the states. Who were actually Vegan and they couldn’t find thst much vegan treats around my dads office. So they were so pleased I had baked vegan cakes for it. (Before lockdown). I also made a banana bread for my mums birthday this year in lockdown and she so enjoyed. Our favourite is your chocolate chip one and Coconut ones. We must try the sticky orange one. Where is the recipe for it as I can’t find it? Splendid photography as always Amy and for sure I will tag you into my creations using your recipes. My cooking is rubbish compare to yours, I am a beginner cook. I am loving your banana bread monthly challenge and can’t wait to see what other flavours you try. Splendid photography as always and saved to my WordPress saved collection My dog Ben says woofs to you and your family xxxxxx
Love the chocolate
Me too!!
I recently made an almond banana bread with almond extract. Yours look great!
Oh that sounds delicious, too! Banana bread is the best isn’t it!
Do you have a recipe for normal vegan banana bread?
You can make this one without the raisins, chocolate and almonds or head to my “ultimate banana bread” for a plain recipe! x
Ok thank you!
my pleasure! Hope you enjoy the banana bread!
I’m trying to find your ultimate banana bread and as I’m looking I can’t help but notice all the other amazingly Good looking recipes you have!!
thank you, that makes me so happy to hear! There are also lots of banana bread recipes: https://nourishingamy.com/2018/04/09/ultimate-banana-bread/ this is the original!
I just checked your ultimate banana bread and it looks great! What temperature do I bake it at?
It’s all in the recipe/method – 160Fan/180C! Enjoy it
Thank you! I hope to make your banana bread soon!
I hope you love it, there are so many to choose from!! A lot of people love the Sticky Orange One and the Coconut One!
Hey my great friend Amy. I have made 4 of your banana bread bakes and my parents also enjoy your BB recipes. I actually made one for a before lockdown bake sale for my dads work office in London charity event. As well also bakes your oat cookies and lemon mini cakes. My dads work people really enjoyed and especially his work colleagues who were over from the states. Who were actually Vegan and they couldn’t find thst much vegan treats around my dads office. So they were so pleased I had baked vegan cakes for it. (Before lockdown). I also made a banana bread for my mums birthday this year in lockdown and she so enjoyed. Our favourite is your chocolate chip one and Coconut ones. We must try the sticky orange one. Where is the recipe for it as I can’t find it? Splendid photography as always Amy and for sure I will tag you into my creations using your recipes. My cooking is rubbish compare to yours, I am a beginner cook. I am loving your banana bread monthly challenge and can’t wait to see what other flavours you try. Splendid photography as always and saved to my WordPress saved collection My dog Ben says woofs to you and your family xxxxxx
Enjoy all the banana breads! x
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