Chocolate Banana Bread
Updated: Oct 6, 2018
Most of us love chocolate and banana bread, however store-brought options tend to be high in refined sugar to make it taste 'good', but it won't leave us feeling satisfied and nourished. These foods tend to be calories rather than nutrients.
This banana bread is low in added sugars, relying on the natural sweetness of the bananas, and because it is using raw cacao it is higher in minerals and nutrients than cocoa, and it adds a deeper, darker chocolate flavouring.
This banana bread has been healthi-fied (I know that is not a word...but I am going with it anyway...). It is gluten-free, includes healthy fats, has a low-sugar content (and no refined sugar added) and it includes nutrient dense, fibre-rich ingredients.
I love this bread toasted with a dollop of coconut butter - if you don't know coconut butter in your life, I highly recommend you seek it out, or if you have a high powered blender you can make it yourself with coconut flakes - or use a beautiful fresh nut butter, like Macadamia or Almond butter or even hulled Tahini!
You can slice the bread and store it in the freezer in slices to grab when you want something sweet or a different breakfast option or you can even turn it into a dessert by putting your favourite spread, fresh berries and a sprinkling of coconut over the top!
When you freeze the slices, place baking paper between them so they don't stick or you can pre-freeze the slices on a baking tray first - lay flat and give them an hour or two before storing in a container or ziplock bag. When they are frozen like this first it stops them from sticking together.
The slices defrost fairly quickly when you get them out of the freezer, however they can be warmed in a low oven or toasted under the grill!
This recipe makes one loaf of chocolate banana bread, but you could easily turn this recipe into muffins if that tickles your fancy more.
Omit the cacao if you just want plain banana bread.
Chocolate Banana Bread (makes 1 loaf)
2 cups almond meal
1/2 cup chia seeds
1 1/2 tsp baking soda
2 tsp cinnamon
2 TBS cacao powder (optional)
2-3 very ripe medium sized bananas, mashed
3 organic, free-range eggs
1/2 cup milk (I used coconut milk)
2 tsp coconut oil, melted
1 tsp vanilla extract
2-3 tbsp maple syrup
Preheat oven to 160°.
Line loaf tin with baking paper.
Place all dry ingredients into a large mixing bowl and stir until combined.
Combine wet ingredients.
Slowly add the wet mixture to the dry ingredients and mix until just combined.
Spoon batter into the tin and add sliced banana on top.
Bake for 45-60 minutes until golden and cooked through – insert a skewer to test, it should come out dry.
Once cooked, remove from oven and allow it to cool.
When cool to touch, turn tin upside down and remove loaf to finish cooling on a wire rack.
Slice loaf into 12 slices.
STORE & SERVE
This loaf will keep well stored in the fridge for up-to-1-week or place slices between sheets of baking paper and store in the freezer in a freezer bag. You can reheat in the oven or under the grill to toast.
Serve the bread fresh or toasted, top with nut butter of choice (almond or macadamia or cashew are amazing) or se tahini or a good quality grass-fed / organic butter.
Let me know if you make this in the comments below or tag me on the socials #carissacrosdale