oh it’s been too long since I’ve banana breaded
The best bit about this loaf. Simply chuck everything in a bowl, fold in your chocolate and chuck some banana slices on top and into the oven it goes. So if anyone tells me this is too complicated to make, they are so wrong.
This recipe is inspired by ‘The Food Medic’. Before I became a vegan I used to bake her recipe most weeks. It’s amazing! So I made it my mission to create a vegan version which isn’t too dissimilar. Here’s the link to hers for the non-vegans http://www.dailymail.co.uk/home/you/article-4429500/The-Food-Medic-Chocolate-swirl-banana-bread.html. I just needed to swap the eggs and honey. I did this by swapping the honey for some maple syrup and upping the almond milk. And then I substituted the eggs for 2 flax eggs. What are flax eggs you may wonder?
Flax eggs are generally made from 1 part flaxseed 2 parts water, which you leave to soak for a minimum of 5 minutes. The seeds absorb the water and the consistency becomes almost gel like, similar to an egg. Which is a good binder in any mixture. I buy my flaxseed from Holland and Barrett but have seen it in plenty of organic food stores.
The folding of dark chocolate throughout the loaf gives a lovely marble affect plus a nice chocolatey taste. You will see there is no cacao powder in this recipe. The dark chocolate is enough to add some richness.
So ingredient wise… no refined sugars, dairy free, egg free and gluten free as coconut flour is used rather than normal flour. Basically healthy right? This loaf is dense, moist and delicious. Perfect for dessert or even grab a slice for breakfast!
Makes 1 loaf
takes approx. 1 hour
80ml coconut oil (melted)
120g coconut flour
1/2 teaspoon of cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
1/4 teaspoon of salt
2 flax eggs (2 tablespoons of flaxseed plus 4 tablespoons of water, leave to sit for 5 minutes)
50ml maple syrup
180ml almond milk
1 teaspoon of vanilla or almond extract
3 ripe bananas (mashed)
75g of dark chocolate (melted)
1/2 banana (sliced, to decorate)
1.Preheat oven to 180°C/350°F, and grease a loaf tin.
2. In a large mixing bowl combine all of the ingredients apart from the dark chocolate and 1/2 banana for decorating.
3. Fold in your dark chocolate and empty mixture into loaf tin.
4. Top with 1/2 a sliced banana and bake for approx. 30 minutes covered and then 20 minutes uncovered. A toothpick should come out clean.
5. Let cool before taking of tin.
Store in airtight container and consume within 5 days.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats