There's nothing better than a warm slice of banana bread fresh out of the oven. This gluten and dairy free version has a cacaolicious twist (of course!), making the perfect breakfast or afternoon treat.
Ingredients:
For the banana bread:
3 overripe bananas
1/2 tsp vanilla powder
1 egg
3 tbsp coconut oil, melted
1/4 cup coconut sugar
1 tbsp maple syrup
1/2 tsp baking powder
pinch pink salt
1 tsp cinnamon
180ml nut milk (we used almond)
1 cup almond flour
1 cup buckwheat flour
1/4 cup oats
50g organic milk chocolate, chopped into small chunks
For the chocolate peanut butter swirl:
1 tbsp Aduna Super Cacao Powder
1 tbsp peanut butter
2 tbsp coconut oil, melted
1 tbsp maple syrup
1 banana
Method:
Preheat the oven to 175C.
In a large bowl, mash the overripe bananas with a fork. Add in the vanilla powder, egg, coconut oil, coconut sugar, maple syrup, baking powder, salt, cinnamon and almond milk and whisk the mixture to combine.
Add in both flours and the oats and stir well until combined. Finally, gently stir in the milk chocolate chunks (leaving some aside to place on the top) and pour the batter into a lined loaf tin.
To make the chocolate peanut butter swirl, mix all the ingredients, except the banana, together in a bowl and pour over the top of the banana bread batter. Slice a banana in half and place it on top for decoration, pushing it down into the batter along with the remaining chocolate chunks.
Bake in the oven for 50 mins - 1 hour until cooked through. Leave to cool before serving.
Enjoy!
