Healthy Banana Choc Chunk Bread
Updated: Mar 16, 2020
The healthy banana bread that will keep you coming back for more!
This is a staple in my home and there not many weeks that go by where we don't have a loaf of this ready for a snack or even a sweet treat after dinner. You can enjoy this delicious bread without the guilt as there is no refined sugar, dairy or gluten (woohoo!)
The humble banana bread is so versatile but here are a few of my favourites ways to enjoy it
- Toasted with almond butter (or peanut butter) for breakfast
- Warmed with peanut butter and raspberry (chia) jam
- Warmed with good old butter (or ghee)
Whip one of these up on a Sunday, ready for the week ahead, you can either keep it in the fridge or slice it up and pop it in the freezer (it'll help it last longer) ready to grab and go as you need!
I hope you enjoy this as much as me & my partner do - let me know your thoughts!
1 cup almond flour
1 cup oats
1 1/2 tsp baking powder
Dark chocolate (70% and above) roughly chopped
Handful of walnuts chopped (optional)
3 very ripe bananas mashed
2 eggs lightly beaten
1 tsp vanilla essence
1/4 cup melted coconut oil
2 Tbsp maple syrup if you like it a bit sweeter (optional)
Preheat the over to 180℃ degrees Bake
Use your blender to grind almonds into flour (depending on your blender you might need to do this in two seperate lots)
Repeat with oats
Add ground almonds, oats and baking powder into a bowl and mix
In a seperate bowl mash the bananas
Add in the eggs and vanilla essence and pure maple syrup if using and mix together
Combine wet and dry ingredients, mix together and then add in the coconut oil to combine well
Add in your chocolate and nuts (I'll leave the amount of chocolate up to you)
Pour the mixture into your greased loaf pan (or use baking paper) -
Pop in the oven for 40mins (everyone oven is different) check that the knife comes out clean to ensure it's baked. Let it cool slightly.
Slice a piece off and enjoy while warm!
To store the banana bread pop it in a airtight container (once cooled) and either keep in the fridge or freezer (I suggest slicing it before putting it in the freezer).