Sweet treats

Cherry & Dark Chocolate Banana Bread

it has got to be my favourite banana bread flavour of all time! Loaded with chunks of chocolate and using frozen cherries makes this an easy to throw together snack!

I often get asked why I always use oat flour in my recipes and the simple answer is…it’s loaded with wholegrain goodness so it’s great at keeping those blood sugar levels stable rather than a rise in blood sugar levels associated with white refined flours.

Did you know that oats are packed with amazing fibre in the form of beta glucan that helps to support the health of our gut by increasing the growth of good bacteria within our digestive tract.

It can also help support blood sugar levels, insulin response and increase feelings of fullness.

Oats also contain wonderful antioxidants and beneficial polyphenols. They contain an antioxidant called avenanthramides which can lower blood pressure levels by increasing the production of nitric oxide and Avenanthramides also has anti-inflammatory and antioxidants-itching properties.

Not only that but they are also nutrient dense containing high amounts of manganese, magnesium, iron, B vitamins, zinc, folate and phosphorus which can all support energy levels, heart health, brain health, hormonal balance, bone health and gut health. 

Did you know that cherries are loaded with anthocyanins which are potent antioxidants that help support our body against oxidative stress! Plus this they are a natural source of melatonin which helps support and aid sleep!

Cherry & Dark Chocolate Banana Bread

2 cups oat flour

1 tsp baking soda

1/2 tsp baking powder

1/2 cup coconut oil melted

3 mashed bananas 

2 handfuls of frozen cherries

Approx 30g Dark chocolate chunks

3 tbsp agave syrup or coconut sugar 

1 tsp apple cider vinegar 

Up to 1/4 cup Plant Based Oat Milk

In a bowl add all the dry ingredients including cherries and mix well together 

Add the melted coconut oil, mashed bananas, milk and apple cider vinegar and mix until it’s all incorporated. Fold in the dark chocolate chunks.

Pour the mixture into a lined loaf tin

Pop into the oven at 160c for approx 50 minutes or until a skewer inserted comes out clean

Remove from the oven and allow to cool before tucking in.