CHOCOLATE BANANA BREAD RECIPE
May 23, 2019This 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 Chocolate Banana Bread came to life! Hope you enjoy - I recommend trying it toasted and served with some yoghurt and walnuts for breakfast :P
What is banana bread?
Despite the name, banana bread is actually not a bread but a type of cake made with bananas. It’s a popular recipe in Australia now, but actually originates from the United States. Like many baked treats, it’s a great idea to make them yourself at home so you can control the amount of sugar you use and so you can add other ingredients which make for a more nutritious snack. This recipe is a variation on the traditional banana bread with a dash of cacao powder for that chocolate flavour.
How to make healthy banana bread?
Like all desserts and sweet recipes, banana bread is a great treat enjoyed in moderation. Traditional recipes are very high in sugar so this is a healthy version of banana bread where I have reduced the sugar and used wholefood ingredients such as almond meal, oats, cacao powder and extra virgin olive oil. If you need a nut free version you could replace the almond meal with sunflower seed meal or even try a brown rice flour. If you’re looking for a recipe without cacao, you can try my original banana bread recipe here.
How to store banana bread?
Banana bread is best stored in the fridge and you can enjoy this one for 1 week if stored in the fridge. If you’re not planning to eat it every day, consider freezing it. All you need to do is place some baking paper between each slice and wrap to store in the freezer for a month.
How to make banana bread?
Banana bread is really easy to make at home by yourself, you just need the ingredients, a loaf tin and an oven. You can follow the recipe below or you can also throw all of the ingredients in a food processor and mix it that way before pouring into the load tin and baking until ready.
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
3 eggs
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. 
