Chunky Chocolate Banana Bread




I've discovered a little trick to making the best healthy banana bread recipe. It's a combination of things you see. Quality ingredients, extra ripe - brown spotted bananas, a sprinkle of cinnamon and a touch of natural sweetener. This bread is naturally sweetened with a touch of pure maple syrup and has a boost of protein thanks to the eggs.

This recipe is flexible so if you don't have coconut oil you can use olive oil, you can omit the chocolate entirely or use any percentage of dark chocolate. I haven't tried it with any other flour but I'm sure you could use chickpea, coconut or spelt flour instead of buckwheat.

Keep in an airtight container in the fridge for it to last longer or can be kept frozen.

Ingredients

2 cups almond meal
3/4 cup buckwheat flour
1 teaspoon baking powder
1 tablespoon cinnamon
1 block of Lindt 85% dark chocolate

3 eggs
3 ripe bananas (mashed)
2 tablespoons maple syrup
2 tablespoons coconut oil (melted)

Method

1. Preheat oven to 180℃. Line a loaf tin with baking paper and spray with coconut or olive oil spray.

2. Mix all dry ingredients together in a bowl (except chocolate).

3. Mash bananas in a separate bowl and whisk eggs in another bowl.

4. Add whisked eggs, with the rest of the wet ingredients to the banana bowl. Mix well.

5. Add wet ingredients to dry ingredients and mix well. Add 3/4 of the chocolate to the mix, break into large chunks and mix.

6. Tip ingredients into the loaf tin and spread evenly. Add last 1/4 of chocolate on top of the mixture.

7. Place in the oven and bake for around 40minutes, until browned and knife comes out clean.

Enjoy x

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