#baking from scratch

Ingredients

1/4 cup butter

1/4 cup neutral oil

1/3 cup cocoa powder

1/4 cup semi-sweet chocolate

2 eggs, room temperature

1 cup sugar

1 teaspoon vanilla

1/2 cup plain flour

1/4 teaspoon salt

Instructions

Preheat oven to 350F.

Slice butter into tablespoons and pour over the oil. Melt the butter into the oil. Remove from heat and sift in cocoa powder. Add chocolate and stir until the chocolate is melted and cocoa is totalled combined into the fat. Let cool.

Sift together flour, baking powder, and salt in a small bowl.

In a large mixing bowl place your sugar, vanilla, and eggs. Beat until the mixture is smooth and a very pale yellow, scraping sides and bottom of bowl periodically.

Spoon flour mixture into wet ingredients and repeat step 4.

Pour chocolate mixture into the bowl and repeat step 4.

♡ This post contains affiliate links. I may earn a small commission if you purchase through them, at no extra cost to you. I only share things I genuinely use or would choose for myself ♡

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cookbooks

Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Isa Chandra Moskowitz & Terry Hope Romero → linked here ♡ (affiliate)

The Vegan Cookie Connoisseur: Over 120 Scrumptious Recipes Made with Natural and Simple Ingredients by Kelly Peloza → linked here ♡ (affiliate)

Chloe's Vegan Desserts: More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes--and More! by Chloe Coscarelli → linked here ♡ (affiliate)

Smart Cookie: Mind-Bending Vegan Gluten-Free Cookies by Jennifer Lynn → linked here ♡ (affiliate)

Simply Vegan Baking: Taking the Fuss Out of Vegan Cakes, Cookies, Breads, and Desserts by Freya Cox → linked here ♡ (affiliate)

Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations: More Than 80 Recipes for Cookies, Pies, Cakes, Ice Cream, and More! by Gesine Bullock-Prado → linked here ♡ (affiliate)

The Essential Book of Vegan Bakes: Irresistible Plant-Based Cakes and Treats by Holly Jade → linked here ♡ (affiliate)

Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes—from Candy to Cookies, Puff Pastries to Petits Fours by Allyson Kramer → linked here ♡ (affiliate)

Baked with Love: Over 100 Allergy-Friendly Vegan Desserts by Brittany Berlin → linked here ♡ (affiliate)

The Vegan Baking Bible by Karolina Tegelaar → linked here ♡ (affiliate)

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Big Batch Chocolate Chip Salted Caramel Banana Bread! 🍌

Makes: 2 large loaves or 1 large loaf + 1 large square traybake (approximately 24 servings)

Prep time: 15 minutes

Bake time: 50–65 minutes

Ingredients:

• 6 very ripe bananas, mashed (approximately 700g)

• 200g unsalted butter, melted and cooled slightly

° 300g light brown soft sugar

• 2 large eggs

• 2 tsp vanilla extract

• 380g plain flour

• 2 tsp bicarbonate of soda

• 1 tsp salt

• 2 tsp ground cinnamon

• 240g milk or dark chocolate chips

• 180g thick salted caramel sauce (plus a little extra for drizzling if desired)

Method:

1. Preheat the oven to 170°C (150°C fan/Gas Mark 3). Grease and line 2 x 900g loaf tins or 1 loaf tin and 1 large 23cm (9-inch) square baking tin with baking paper.

2. In a large mixing bowl, combine the mashed bananas, melted butter and brown sugar until smooth. Beat in the eggs and vanilla extract.

3. Sift in the flour, bicarbonate of soda, salt and cinnamon. Fold gently until just combined. Avoid overmixing.

4. Fold through the chocolate chips, reserving a small handful for the tops if you'd like.

5. Divide half of the batter between the prepared tins. Spoon over half of the salted caramel, then gently swirl with a skewer or knife. Cover with the remaining batter and swirl through the rest of the caramel, taking care not to overmix.

6. Sprinkle over the reserved chocolate chips.

7. Bake for 50–65 minutes, depending on the tins used. Check after 50 minutes by inserting a skewer into the centre—it should come out clean or with a few moist crumbs attached.

8. Leave to cool in the tins for 10–15 minutes before transferring to a wire rack. Drizzle with a little extra salted caramel before serving if desired.

Tips:

• Use very ripe, spotty bananas for the sweetest flavour.

• Choose a thick salted caramel sauce so it swirls through the batter without disappearing.

• If the tops begin to brown too quickly, loosely cover with foil for the final 15–20 minutes.

• Store in an airtight container for up to 4 days, or freeze slices for up to 3 months.

TO THE WORLD 🥂

Another year - another GO-themed birthday cake 🥳😇😈 Life has been super crazy busy this month so it's a few days late - but so very pleased with the results🥲

Ended up with these things.

Thank you, that's very sweet of you to tell me 💜

I'm so glad it's making you feel good about your journey.