I love banana bread and it’s always such a great way of using up spotty brown bananas. This recipe is based on my own banana bread recipe and is free from gluten, grains and refined sugars, as well as having dairy-free options. Chocolate, peanut butter and banana were pretty much meant to be together and these flavours make the bread slightly more cakey and decadent than your usual banana bread. The pieces of dark chocolate make it that one bit more indulgent and even more of a treat.
You can bake this in a loaf tin as I have here, or as muffins or cupcakes.
Makes 1 loaf (approx. 10 slices)
- 135g ground almonds
- 20g coconut flour
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 2.5tbsp raw cacao powder
- 2tbsp peanut butter
- 50g dark chocolate (85% minimum), broken up into small pieces
- 60g walnut halves, broken into smaller pieces
- 50g melted butter or coconut oil
- 1 egg
- 1tbsp maple syrup
- 3 bananas, mashed until smooth
- 150ml almond milk
1.) Preheat the oven to 200°C (180°C fan). Grease a 450g loaf/1lb tin with butter or coconut oil and line with baking paper.
2.) Mix the ground almonds, coconut flour, bicarbonate of soda, cinnamon and cacao powder together in a bowl.
3.) Stir in the mashed bananas, melted butter or coconut oil, peanut butter almond milk, maple syrup and egg. Stir in the pieces of dark chocolate and spoon into the baking tin.
4.) Bake for approximately 30 minutes until crisp on top and gooey in the centre. Enjoy!
5.) Remove it from the oven and leave it to cool in the tin before turning it out and slciing (unless you’re serving it warm, as a pudding).