Vegan Chocolate Banana Bread

Sunday afternoons are made for baking some banana bread in my opinion. I love having the house smell like banana bread while we get ready for the week ahead.

We shared another loaf of this vegan chocolate banana bread with the twins and my husband for afternoon snack. 

I kept ours low sugar by not adding any sweetener. My husband said that he wishes it was sweeter though so if you have a sweet tooth and you are not making this for toddlers you should add the coconut sugar.

The best thing is this banana bread is very quick to make and only requires one bowl. I also sometimes add chocolate chips. 

I have made this banana bread 4 times now. Once using teff flour, once using only spelt and once combing different flours. It has worked every time for me so I hope it does for you if you play with the ingredients. 

Vegan Chocolate Banana Bread

  • 3 ripe medium bananas (+ 1 banana to decorate the bread);
  • 1 cup of teff, spelt or wholemeal flour;
  • 1/2 cup of self-raising wholemeal flour;
  • 1 tsp of baking soda;
  • 2 tbsp of flax meal;
  • 1 1/2 cup of almond milk;
  • 1 tbsp of cinnamon;
  • pinch of salt
  • 1/2 tsp vanilla;
  • 2 tbsp cacao powder (optional to make normal banana bread or add 1 more tbsp if not making it for toddlers)
  • 1/3 cup of coconut sugar (optional);
  1. Pre-heat your oven at 160 degrees Celsius and line a bread in with baking paper;
  2. In a bowl mash the bananas until smooth with a fork;
  3. Add in the almond milk and baking soda;
  4. Add in all the dry ingredients and mix slowly with a wooden spoon;
  5. Pour the batter in your tin and add banana coins on top;
  6. Cook for 40 minutes at 160 degrees;
  7. Leave to cool before slicing.


Moroccan Inspired Carrot Quinoa Salad

Summer is almost here in Australia and I couldn't be more excited! It feels like we have had a long and rainy winter here in Perth and even though we have a warm winter compared to the Northern hemisphere I missed the warmth, the sunshine, eating salads and drinking smoothies. After 9 years in Australia I am not used to being cold anymore. 

I made this pretty delicious Moroccan inspired quinoa salad a few weekends ago based on an old recipe of mine on the blog but I changed up some of the ingredients so I thought I would post the new recipe here. This salad includes all my favourite ingredients together pretty much and when we were eating this with my hubby I said "it just needs chickpeas and this is me on a plate!" I could eat this salad every week and I am planning to make it again this weekend.  

Moroccan Inspired Carrot Quinoa Salad

Serves 4.


       3 cups of cooked quinoa
       3 grated carrots
       1/3 cup of chopped almonds
       1/4 cup dried sultanas
       ½ lemon juiced
       2-3 tbsp of cumin powder
       1 tbsp of coriander seeds (optional)
       ½ pomegranate
       1 bunch of coriander and mint leaves
       1 tbsp of olive oil
       2 tsp of sea salt


  1.  Cook the quinoa in advance and leave to cool down;
  2. Add the grated carrots, chopped almonds, sultanas, spices, olive oil and lemon juice to the quinoa and mix it all well together.
  3. Top with the coriander and mint leaves, extra almonds and pomegranate seeds.


Vegan Raspberry Teff Muffins

As promised on my Instagram post here is the recipe for these raspberry teff muffins. 
I have been starting to bake more and more with teff flour as I like the taste and it is highly nutritious as it is high in protein with 8 amino acids, high in calcium and high in iron so perfect to add in a vegan diet or for children.

I originally made these muffins for the twins so I only added 2 tbsp of sugar in our muffins but for the recipe I have included a bigger amount. Feel free to add less or more depending of your tastebuds. My twins loved them and I hope you do too. 

If you do not find Teff flour in your local health shops you can use buckwheat flour instead. 

Vegan Raspberry Teff Muffins - makes 12
  • 1 cup teff flour 
  • 1 cup wholemeal flour
  • 1 1/2 cup of almond milk
  • 1 tsp vanilla paste 
  • 1/2 cup of coconut sugar
  • 1 tbsp of cinnamon
  • 1 tbsp of baking powder
  • 1 flax egg (1 tbsp of flaxseed meal + 3 tbsp of water)
  • Pinch of salt
  • 1 cup of frozen or fresh raspberries 

  1. Preheat oven at 175 degrees Celsius 
  2. Line your muffin tray with muffin liners.
  3. In a small bowl make your flax egg and leave to set for 5 minutes.
  4. In a bowl mix all the dry ingredients and almond milk.
  5. Add in the flax egg and the raspberries and mix well.
  6. Spoon mixture into the muffin tray.
  7. Cook for 25-30 minutes at 175 degrees or until a skewer inserted comes out clean.

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