Malt Chocolate Chip Banana Bread (Vegan) (Edit recipe)

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Picture a moist, tender loaf of banana bread loaded with mini chocolate chips and infused with the warm, nutty nostalgia of malt powder. Finish it off with a decadent chocolate and malt ganache, and you’ve got a flavorful treat with the softest crumb. It’s easy to make, completely dairy- and egg-free, and bursting with flavors that are sure to please everyone.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

16

Serves: 8

Ingredients

Malt Chocolate Chip Banana Bread

8 Tbsp Plant-Based Butter, -room temperature
2 cups All Purpose Flour
6 Tbsp Oat Milk, Organic, -room temperature (any plant-based milk will work)
2 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
.75 cup Light Brown Sugar
250 grams Banana, -mashed (2 to 3 medium bananas)
2 tsp Baking Powder
.5 tsp Baking Soda
1 Tbsp Vanilla Extract
.5 cup Mini Chocolate Chips, Semi-Sweet, (Enjoy Life dairy-free semi sweet mini chips)
.5 cup Diastatic Malt Powder

Malt Ganache

50 grams Dark Chocolate, (Lindt Excellence 70% chocolate bar)
50 ml Dairy-Free Whipping Cream
2 Tbsp Diastatic Malt Powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Malt Chocolate Chip Banana Bread: Preheat the oven to 350F and line an 8×4 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 handheld 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 handheld 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

Notes

A link to the malt powder that I used - Amazon.com : Diastatic Malt Powder by Medley hills farm 1.5 Lbs. in Reusable Container - Great Diastatic malt powder for baking Bread, Pizza Crust, Pretzels, Desserts and Milkshakes. Made in the USA - Vegan : Grocery & Gourmet Food

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	482
Fat:	20 g
Carbohydrates:	72 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	149 mg
Fiber:	3 g
Sugars:	35 g
Sugar Alcohol:	0 g
Calculated per serving.