Chocolate Banana Bread
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- Serves: Makes 1 loaf
- Preparation: 10
- Cooking: 45–50
- Ready: 60
Free of refined sugar and dairy, and high in fibre, a slice of this Chocolate Banana Bread with a spread of peanut or almond butter makes a great breakfast!
- 130 g whole-wheat flour
- 100 g almond flour
- 50 g oat flour (or 70 g oats, finely ground)
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large bananas (overripe is best)
- 90 ml melted coconut oil, plus extra for greasing
- 60 ml almond milk
- 1 teaspoon vanilla extract
- 60 ml maple syrup
- 80 g 70% dark chocolate chips or roughly chopped chocolate
- 30 g pecans or walnuts
- nut butter or vanilla ice cream, to serve (optional)
Preheat the oven to 180°C/350°F/gas mark 4.
Grease a 12 x 23 cm/9 x 5 inch loaf pan with coconut oil.
Mix together the dry ingredients (flours, baking powder, spices and salt) in a medium bowl.
Mash the bananas in another bowl, then add the melted coconut oil, almond milk, vanilla and maple syrup and mix everything together using a rubber spatula.
Gradually mix the dry ingredients into the banana mixture until everything is well combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle the top with the pecans or walnuts. Bake the loaf in the preheated oven for 45–50 minutes, rotating halfway through the cooking time.
Remove from the oven and leave to cool to room temperature in the pan before turning out. Serve toasted with nut butter for breakfast, or warm with vanilla ice cream for dessert.
Recipe taken from The Vital Vegan by Leah Vanderveldt, published by Ryland Peters & Small (£20)
Photography by Clare Winfield © Ryland Peters & Small
“Until I met my husband, banana- flavoured anything just wasn’t my thing. Somehow his love of a banana- chocolate pairing rubbed off on me, and I find myself in the mood for this banana bread all the time.
You can definitely eat this for breakfast – it’s free of refined sugar and dairy and high in fibre – and a little scattering of chocolate never ruined anyone’s morning! It’s great with some peanut or almond butter spread on a slice, too.
I’ve placed this recipe in the desserts chapter, though, because I like to serve it like cake – warm and à la mode.”