What else is there to make when you have a bunch of bananas that have ripened beyond being edible… banana bread of course.
You don’t need to add dark chocolate but for me it actually helps cut through the sweetness of the bananas, as does adding nuts to the top too.
- 200g of gluten free flour, coconut flour or quinoa flour (I used coconut flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs (beaten)
- 3 mashed ripe bananas
- 150ml maple syrup
- 100ml melted coconut oil
- 1 teaspoon vanilla extract
- 100g crushed almonds or walnuts
- 75g dark chocolate (70% cocoa mass)
- Pre heat the oven to 180c
- In one bowl mix the flour, baking soda and salt together
- In another bowl mix the eggs, vanilla essence, bananas, maple syrup and coconut oil
- Add the wet ingredients to the dry ingredients and combine
- Break-up the chocolate into small pieces and add to the mix.
- Transfer the mixture to a lined standard size loaf (I use silicon liners)
- Then sprinkle the crushed nuts on the top to finish
- Place in the centre of the oven and bake for 45-55 minutes.
- Transfer to a cooling rack and remove the paper when cool.
Preparation time: 10 minutes
Cooking time: 44-55 minutes
Makes 10 slices