Banana bread. Probably the most made type of cake that ever lived. Ok, yes, I’m totally exaggerating but with good reason. Everyone knows that a good banana bread is where it’s at in terms of baked goods.
I also love it because it’s a good way to use up bananas that have lived and passed their use by date, and this coming from a lover of spotty bananas.
This recipe is easy, simple, quick and best of all, apart from being plant based, it’s also gluten free. You can make this sugar free by leaving out the choc chips or using sugar free chocolate chips. I like to use dark choc chips which are dairy free and lower in sugar, and have a higher cacao percentage. You could also replace the choc chips with dried fruit of choice.
It’s also a good one to teach the kids as there’s not many ingredients, so after making it a few times, they should start to remember what goes into it.
You can thank me later
Choc-Banana Bread with Coconut and Walnuts
Makes 1 loaf or 12 muffins
3 large and ripe bananas
1 cup of gluten free flour (I use Bob Red Mill and it’s the best IMO)
1 cup of gluten free oats, processed to make flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp Himalayan pink salt
1/3 cup shredded coconut
1/3 cup raw walnuts, chopped
1/3 cup of dark chocolate chips (dairy free)
1/2 cup of coconut oil*
Pre-heat oven to 180 degrees celcius.
Depending on what you are making (muffins or loaf), spray your tin with coconut oil and set aside.
In a large mixing bowl, sift the flours together, and then add the baking soda, baking powder and salt.
Mix well to combine.
In a small bowl, mash your bananas well, I try to leave only very small lumps but totally up to you and your taste.
Add the banana and oil to the flour mixture, as well as the choc chips, walnuts and coconut, and stir gently to combine.
*If you don’t like the taste of coconut oil, use grapeseed or sunflower oil, but I can tell you that’s it’s hardly noticeable at all.
Pour the mixture into prepared pan, and sprinkle on some more chopped walnuts, coconut and choc-chips. This part is optional but highly recommended.
Place in the oven and bake for approximately 35 minutes for loaf and 20-25 minutes for muffins.
Remember that all ovens are different so I would just check cake with a skewer when I reach the 20 minute mark to see how they’re travelling.
I like making this recipe as muffins as they are good to pop into lunch boxes for the girls, and are a good treat size if you’re like me and cut just over the recommended slice size, oops!
I haven’t tried freezing them but I guess you could. The bread would be lovely toasted and spread with some home made almond butter too. Drool.
If your kids have a nut allergy, just leave the walnuts out. You could also cut the oil down to 1/3 of a cup if you wanted to keep the fat content down. I haven’t done this yet but perhaps adding another banana would help to keep it moist if you do reduce the oil.
Let me know how you go if you try it out.
Peas, love and mungbeans