Chocolate Banana Loaf
This chocolate banana loaf is a saviour when you’re feeling the craving for something cakey, chocolatey yet healthy. Containing very little sugar, no dairy and easily gluten free with the right oats and baking powder it’s another great option for anyone on a restricted diet. Anyone would love a slice however, so don’t keep it all to yourself!
Far from tasting cardboard like or generally blah as some healthier options do, this bread is seriously moist thanks to the eggs. It’s quite dense so a little goes a long way and I guarantee you it tastes as good as any regular sugar and fat laden banana bread!
It freezes very well, slice and wrap individually. Grab it in the morning and it will be good to eat by lunch time.
You can also bake this mix in a muffin tin, just reduce the cooking time to about 30 mins.
Variations: Replace the chocolate chips with chopped walnut. If it’s too chocolatey with the cocoa – replace with some whole oats. Maybe try some dried fruit and nuts!
Ingredients for Chocolate Banana Loaf
1.5 Cups Oats (blended to flour consistency)
1/3 Cup Coconut Flour
3 Tablespoons Cocoa
1.5 Teaspoon baking powder
2 Large Ripe Bananas Mashed
2 Tablespoons Almond Milk (or regular)
3 Tablespoons Maple Syrup
1.5 Teaspoons of Vanilla Extract
75g Dark Chocolate (At least 70%, chop finely)
Preheat your oven to 160C fan.
Beat the eggs together. Once frothy add the almond milk, maple syrup, vanilla and bananas.
Ensure these are all well combined before adding the dry ingredients and mixing well.
Grease and line a 2lb loaf tin and pour in the mixture.
Place in the oven for 50-60 minutes.
This is one of those loaves that tastes better on the second day! It will keep for 2-3 days in an airtight container or longer in the freezer.