Choc Chip Banana Bread
If I had to pick on favourite baked good of all time, I think it would have to be banana bread. Even just the smell of freshly baked banana bread is unbeatable!
And this divine choc chip version exceeded even my own expectations. It’s soft, fluffy and moist (had to use the word, I’m sorry!), all whilst being gluten free, oil free, nut free and refined sugar free. And vegan of course!
That makes it the perfect snack or dessert to take to school or work, or enjoy at home with a cup of tea and a thick slather of nut butter.
Pro tip: Bake two loaves at once (or one double the size!) and freeze half so you have a wholesome and delicious snack waiting for you in times of need!
Be sure to tag me on Instagram if you try out this recipe and let me know what you think xx
200g ripe banana, mashed
200g oats (gluten free if needed), blended into flour
70g coconut flour
2 tbsp stevia (or date sugar)
1 1/2 tsp baking powder
1/2 tsp bicarb soda
1 tsp apple cider vinegar
1 tsp vanilla extract
1 2/3 cup unsweetened nut milk
50g dark chocolate, chopped (I used Pana Chocolate)
Preheat oven to 180°C and line a loaf tin with baking paper.
Sift together oat flour, coconut flour, baking powder, bicarb and stevia.
In a separate bowl, mash banana until no lumps remain. Then mix in vanilla, apple cider vinegar and nut milk.
Gently combine wet and dry ingredients, then fold in chopped chocolate and pour into prepared tin.
Bake for 50 minutes or until golden and cooked through. Allow to cool before removing from tin and slicing!
Store in a sealed container in the fridge for up to a week.
The riper your bananas are, the sweeter the banana bread will be!