Chocolate Banana Bread
Ingredients
340g (about 3) ripe bananas
110g (1 cup) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant.
50g (1/2 cup) ground almonds
55g (1/2 cup) cocoa
75g (1/2 cup) brown sugar*
2 tsp baking powder
1/2 tsp salt
6 tbsp oil
4 tbsp milk of choice (I used oat milk)
1 chia egg – 1 tbsp milled chia seeds + 3 tbsp water
To decorate – 1 ripe banana + a few dark chocolate/dairy-free chocolate chips
110g (1 cup) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant.
50g (1/2 cup) ground almonds
55g (1/2 cup) cocoa
75g (1/2 cup) brown sugar*
2 tsp baking powder
1/2 tsp salt
6 tbsp oil
4 tbsp milk of choice (I used oat milk)
1 chia egg – 1 tbsp milled chia seeds + 3 tbsp water
To decorate – 1 ripe banana + a few dark chocolate/dairy-free chocolate chips
Method
Preheat your oven to 180C/160C fan assisted/350F.
Add the milled chia seeds to a small bowl along with 3 tbsp water. Leave to set for 10 minutes.
Add the oat flour, ground almonds, cocoa, sugar, baking powder and salt to a bowl and mix to combine.
Mash the bananas well with a fork, then add to the bowl along with the oil, milk and chia egg.
Transfer the cake batter into a loaf tin (I used a 22×12 cm loaf tin).
Sprinkle some chocolate chips on top. Slice a banana in half and press into the batter cut-sides up.
Bake in for 60-65 minutes. Leave to cool completely before slicing.
Enjoy!
Add the milled chia seeds to a small bowl along with 3 tbsp water. Leave to set for 10 minutes.
Add the oat flour, ground almonds, cocoa, sugar, baking powder and salt to a bowl and mix to combine.
Mash the bananas well with a fork, then add to the bowl along with the oil, milk and chia egg.
Transfer the cake batter into a loaf tin (I used a 22×12 cm loaf tin).
Sprinkle some chocolate chips on top. Slice a banana in half and press into the batter cut-sides up.
Bake in for 60-65 minutes. Leave to cool completely before slicing.
Enjoy!
*I preferred it when I used 55g (1/3 cup) brown sugar, but taste testers said it wasn’t sweet enough for their liking, so you have the option of adding less sugar if you prefer less sweet desserts.
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