choc banana bread
This is the recipe I have been most excited to share in a long time. I have finally perfected a healthy choc banana bread which actually does taste good. I have always struggled to find a good recipe for healthy versions that aren’t super dense and heavy – this one is light and fluffy but with none of the nasties and full of good fats and fibres. The whole family will love it- my loaf was eaten within a few days !!
choc banana bread
Ingredients
1 tsp cinnamon
1 tsp vanilla bean/extract
1 heaped teaspoon of baking powder
2/3 cup buckwheat flour
2/3 cup almond meal
2 tbsp chia seeds
2 eggs (can sub for flax eggs if vegan)
1/4 cup shredded coconut
1/4 cup maple syrup
1/4 cup olive oil
1/4 cup coconut oil
2 bananas + 1 for decorating
1/2 block 90% / dark chocolate of choice + extra for decorating
*note you can use 1/2 cup of one type of oil if you prefer I just find them quite strong on their own so the combo worked well. Also you can use other gluten free flours if you like but I found this combo worked really well because even though they are generally nutty flours it didn’t come out super dense or heavy!
Method
Preheat oven to 180 degrees
Mash the 2 bananas in a bowl and set aside
In a large mixing bowl combine all dry ingredients
Add the oil, maple, mashed banana and eggs and stir until well combined
Fold through the dark chocolate pieces
Cut the third banana in half and place on top of mixture along with extra chocolate pieces
Place in a lined baking tin and bake for 40-45 minutes (depending on how deep your baking dish is)
Place a knife through the cake to see if it is cooked through
Leave to cool and enjoy! ( store in fridge after 2-3 days as these kind of things go mouldy quite quickly due to the lack of preservatives!)
Yummiest serves warm so the chocolate is a bit melted! Great on its own or with some freshly ground crunchy nut butter