Banana bread is an absolute classic. This version is refined sugar and dairy free, as well as gluten free if you use buckwheat flour. O, and it has chocolate chips…
Ingredients
3 bananas (the riper the better)
150g coconut sugar or 150ml maple syrup
2 tablespoons nut butter
2 eggs
100ml milk
150g ground almonds
50g plain or buckwheat flour
1 teaspoon baking powder
Pinch of salt
100g dark chocolate, chopped into chips
Method
1. Pre-heat the oven to 150 degrees Celsius and mash the bananas in a large bowl.
2. Add in the sugar/maple syrup, nut butter, eggs and milk and whisk until smooth.
3. Add in the dry ingredients and whisk until well combined.
4. Fold through the chocolate and pour into a large loaf tin.
5. Place into the oven and cook for 50-60 minutes or until toothpick inserted in the middle comes out clean (melted chocolate doesn’t mean it’s not cooked so poke another part!)
6. Remove from the oven and allow to cool almost completely. Turn out onto a cooling rack for the last bit of cooling.
7. Can be sliced slightly warm. Store in airtight container for up to a week.