What you need:
- 120ml coconut milk
- 1 tsp apple cider vinegar
- 3 ripe medium sized bananas, mashed
- 6 tbsp Meridian Gingernut Butter
- 4 tbsp vegan butter, melted
- 50g coconut sugar
- 4 tbsp Meridian maple syrup
- 2 tsp vanilla paste
For the dry ingredients -
- 250g white spelt flour
- 2 tsp baking powder
- Large pinch of salt
- 1 tsp cinnamon (or more, to taste)
- ¾ tsp ginger (or more, to taste)
- Pinch of nutmeg
- 150g dark chocolate chips
Instructions:
-
Preheat oven to 180C, then lightly grease a Bundt tin.
-
Whisk together the coconut milk and apple cider vinegar and set aside for 10 minutes.
-
In a mixing bowl, stir together the mashed bananas, melted butter, gingernut butter, vanilla, coconut sugar and maple syrup. Whisk in the milk until just combined.
-
In a separate bowl, stir together the spelt flour, baking powder, salt and spices. Fold the wet mixture in until combined.
-
Stir through the dark chocolate chips. Pour into the Bundt tin and bake for 35-40 minutes, or until cooked through and firm on top. Allow to cool completely before serving.
