I’m sure you will all agree, you cant beat a bit of delicious banana bread, especially when you get to use the unwanted soft and brown bananas left in the fruit bowl.
I’m always experimenting with different versions such as cardamom banana bread which is one of our favourites, peanut butter version but to be honest, you cant really beat chocolate now can you!!
As you know by now, chocolate is a main feature in my recipes and even more so in my cupboards, so it was only fitting that I made a chocolate version of this simple classic and although I have dabbled in the chocolate variety which included a zebra creation and chocolate chip, the need for more chocolate was inevitable at the beginning of January when its still dark outside and its still very cold.
But what else could I do with banana bread than just eat it as it is or smothered in a nut butter of some kind…..Gently pan fry it until deliciously warm and slightly crispy of course!! Yes this really is what breakfast dreams are made of.
But don’t just take my word for it, try it out for yourself and why not let me know how you get on. And don’t forget that as this is one of my recipes, your safe in the knowledge that this isn’t packed full of sugar and is of course gluten free, vegan and absolutely delicious.
Chocolate & Date Banana Bread
1 1/2 cups Oat flour
1/2 cup Cacao Powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
1/4 cup coconut sugar
3 mashed bananas
2 chia eggs (or 2 eggs)
2 tbsp maple syrup
3 tbsp extra virgin olive oil
1/4 cup yoghurt
1/4 milk (dairy free)
1 tbsp apple cider vinegar
handful of chopped dates (approx 5)
Pre heat the oven to 160c and line a loaf tin.
In a bowl add the dry ingredients and mix together
In a jug add the milk along with the apple cider vinegar and leave to rest
Make the chia eggs by adding 2 tbsp chia seeds to a bowl along with 5 tbsp luke warm water and allow to thicken for around 10 minutes.
Add the mashed bananas, maple syrup, extra virgin olive oil, chia eggs, yoghurt and pour this along with the milk into the dry ingredients and stir
Add dates if you using
Pour the batter into a lined loaf tin and pop into the oven for around 55 minutes -1 hour
Remove and allow to cool before tucking in
If you do try this recipe, please do let me know how you get on.