The Best Chocolate Banana Bread
My apologies for being AWOL lately. Every time I have penciled in to blog a few recipes, something has just come up. Life just does that I know. And it seems to be doing it a lot lately with a very clingy baby. Alas, it will pass, and I look back in a year not remembering how bloody sore my shoulder is from holding 11 kilos of squirmy baby!
I love banana bread. Let's face it, who doesn't. Bananas are full of goodness, great for school lunch boxes, cheap (at the moment anyway) and have a wonderful flavour when baked with.
The nutty texture from the almonds in this recipe make it that much better than other chocolate banana breads I have tried. Although, if you prefer a finer texture, use almond meal instead.
You could also use your food processor for this recipe. Up to you. I thought it may be nice to not have to use any equipment other than a whisk and a couple of bowls for once.
The wonderful world of baking really does leave the door open for what you believe tastes good. If you prefer maple syrup to honey, feel free to sub that for this recipe too. I believe in experimenting with recipes. Afterall, that's what I do on a daily basis. (not that everything works out!! :)) - this one certainly did anyways xx
Let me know what you think.
Happy eating and happy baking xx
- 2 cups ground raw almonds (I grind mine in the food processor so I can have a few chunks- love a little texture)
- 2 tbs coconut flour (use another flour if you do not have this)
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- 1 tsp ground cinnamon
- 3/4 cup raw cacao powder
- 3 over ripe bananas, mashed
- 2 free range eggs
- 1 tsp vanilla extract
- 1/4 cup quality honey
- 1 tbs apple cider vinegar
- 1/4 cup coconut oil, melted
For decoration (optional)
- 1 over ripe banana, sliced length ways
1. Pre heat the oven to 170 c and line a loaf tin with baking paper, ensuring any gaps are lightly greased with coconut oil.
2. Add all dry ingredients to a large bowl. Mix well.
3. Using a smaller bowl, whisk the eggs for a few minutes. Then add the rest of the wet ingredients. Mixing well.
4. Fold wet ingredients into the dry ingredients gently.
5. Pour into prepared tin and place the extra banana on top of cake (optional)
6. Bake for 35-40 minutes on the middle shelf of your oven.
6. Allow to cool completely before turning out of tin.
Bon Appetito xx