This recipe came about because I was having a craving for my original banana bread but when I went into the kitchen to make it, I thought maybe I felt like making my homemade chocolate instead - so I combined the two and my Choc Banana Bread came to life! Hope you enjoy - I recommend trying it toasted and served with some yoghurt and walnuts for breakfast :P
If you need a nut free version you could replace the almond meal with sunflower seed meal or even try a brown rice flour!
Makes 10 slices
1 cup almond meal
1 cup oats (quinoa flakes for GF)
½ cup buckwheat flour
1 tablespoon psyllium husks
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
1/3 cup cacao powder
4 large mashed bananas
1/4 cup extra virgin olive oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 banana, sliced vertically to go on top
Preheat the oven to 180⁰C. Grease a loaf pan and line with baking paper.
Combine the almond meal, oats, buckwheat flour, psyllium, salt, baking powder, baking soda, cinnamon and cacao powder in a bowl. In a separate bowl beat the eggs until pale and fluffy. Add the eggs, banana, oil, maple syrup and vanilla to the dry mixture and mix thoroughly.
Spoon the mixture into the loaf tin and smooth with the back of a spoon. Top with the extra banana and bake for 35-40 minutes or until a skewer inserted into the middle comes out clean.
Cool and slice. This will keep in the fridge for 1 week or in the freezer for 1 month and just toast when serving. If keeping in the freezer slice and place baking paper between each slice.