The Vegan Edit: Banana And Chocolate Chip Bread Recipe

Ever since reading Lauren’s banana bread post, I have been craving it so much however confession time: I have never baked anything other than biscuits and cupcakes so attempting a loaf is something very out of the ordinary to me and I was really nervous. I followed the recipe that Lauren shared but changed it slightly. It is so easy, tastes delicious and I highly recommend trying it! Keep on reading for the recipe…


3 bananas, mashed

100g light brown sugar

75ml vegetable oil

225g self raising flour

2 tsp baking powder

2 tsp cinnamon

2 tbsp of nut milk (I used Hemp)

dark chocolate chips


1. Preheat your oven to 200 degrees. Grease your loaf tin with dairy-free butter or line with baking parchment.

2. Peel your bananas, pop them into a large bowl and start mashing them using a fork. I left mine quite lumpy however you can mash them to the consistency that is desired.

3. Add your brown sugar and vegetable oil and mix until combined.

4. You then want to add all your dry ingredients in small doses and then fold into the mixture. This is to add air into the mixture which I have heard is good and helps it to rise in the oven. I added the milk into the mixture now because it was resembling cookie dough and then added as many chocolate chips as I wanted.

5. Pour the mix evenly into the loaf tin and bake for 50 minutes in the middle of the oven. It should be golden brown on the top and as with any cake the skewer should come out clean. Wait for it too cool before cutting or just grab a piece while it is still warm. I am not sure how long it lasts however this was eaten within two days anyway…

So there you have it. It didn’t take long at all and during the cooking time, I helped Edd wrap presents which really helped to pass the time. Even if you aren’t the best baker in the world, guaranteed you are able to bake this delicious treat.

Have you baked banana bread before? Let me know if you decide to use this recipe and what you think.

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Peppermint Hot Chocolate

I’m a huge fan of hot chocolate so naturally when all the festive menus are released I am all for trying all the different hot chocolates that the coffee shops have to offer. Speaking of which have you tried the Costa Orange Hot Chocolate this year? It tastes amazing! However all these drinks can become quite expensive so I have decided to create my own luxury hot chocolate using peppermint sticks.

I used hemp milk as suggested by Lauren from Britton Loves as it gives the hot chocolate much more of a creamier taste and three heaped teaspoons of Cadbury’s Drinking Chocolate. I microwaved it for about 3 minutes because you are wanting it to be steaming hot. I added a capful of peppermint essence before squirting some cream on top or you could even go all out and whisk up your own. Finally, I added the peppermint stick and some dark chocolate shavings. Let me tell you now, this tasted delicious! It wasn’t too overpowering with the mint flavour and it just tasted like Christmas in a mug. Edd even liked it which says a lot as he doesn’t usually like mint flavoured things.

What’s your favourite flavour of hot chocolate? Please try this and let me know what you think!

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The Vegan Edit: Toffee Apple Recipe


If there is one thing I love about this time of year, it’s toffee apples. There is just something about them which makes me crave one during the colder months. I recently found out that one from the shop is 11.5syns and for any of you slimming worlders out there, you will know that it’s pretty high for one treat so I went on the search for a recipe to try out.

This recipe is rather quick and easy once you know how to do it and they went down a treat in group this week. Everyone commented on how delicious they were!


12 tbsp of granulated sugar

12 tbsp of artificial sweetener (I used Splenda)

red food colouring

8 – 16 apples

lollipop sticks or corn on the cob sticks



1. Arrange your apples with the lollipop sticks or corn on the cob forks facing up, on a non-stick parchment.

2. Add the sugar, sweetener and 400ml of water into a saucepan and stir over a low heat until the sugar and sweetener have dissolved.

3. Bring to the boil until it has reduced considerably. I could tell when it was ready as it started to turn a differently colour rather than remaining clear.

4. To check the toffee take 1 tsp of the toffee mixture and drop into a bowl of cold water or drop it onto a plate. It should go hard almost immediately. You must get to this stage before moving onto the next step otherwise it turns into a sloppy mess which looks like icing.

5. When it is ready, add a few drops of red food colouring to the pan and swirl to combine. You could probably get away with using different colours, perhaps a pink one for a birthday or something.

6. As you can see, I used corn on the cob holders as they were simple to push into the apples and made it really sturdy.

7. You can either drizzle the toffee across the apples or dip the apples in to cover it completely. Just be careful with how much you use on each apple. The ones with less toffee I counted as 2.5 syns and the ones which were covered in toffee I counted as 5 syns.


Have you ever tried making toffee apples before? Let me know if you have a go at using this recipe too.


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