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Double Mocha Banana Bread ❣️ your new favourite banana bread 🥺 Sweet and squidgey banana sponge swirled with rich mocha sponge wrapped up in a shiny salted mocha glaze. Banana Sponge 3 ripe bananas, mashed 100g vegetable oil 175g dairy free yoghurt 200g light brown sugar 300g self raising flour 1 tsp baking powder Mocha Sponge 35g fine cocoa powder 60g brewed coffee Glaze 200g dark chocolate 200g dairy free double cream 1 tsp instant coffee 1. Start by preheating the oven to 175 degrees C (convection + fan setting)  2. Add the sugar to a bowl. 3. Mix in the yoghurt and oil.  4. Start to fold through the dry ingredients until almost combined (the mixture will be very dry at this stage)  5. Fold through the mashed banana until you have a thick mixture.  6. Divide the mixture between two bowls. Set one bowl aside. In the other bowl add the cocoa powder and coffee. Gently mix until combined. 7. Line a loaf tin (2lb). Spoon one scoop of the banana batter into the tin followed by the chocolate. Repeat this process until all the batter has gone. 8. Bake for 50-60 minutes, or until golden and a knife inserted into the middle comes out clean.  10. Leave to cool. 11. Once cool make the glaze by heating the cream to boiling. Mix in the coffee. Drop the chocolate in and leave to melt for 10 minutes before mixing into a smooth glaze. 12. Pour over the top of the cooled cake along with a sprinkle of salt and then pop into the fridge for the glaze to set. #bananabreadrecipe #bananabread #mocha #eggless #dairyfreerecipes

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