Dark chocolate banana bread
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 180°C. Grease a loaf tin and line it with parchment paper.
Use a fork to lightly mash the bananas in a mixing bowl and set aside.
Whisk the eggs, agave syrup, butter and vanilla extract in a large bowl with an electric beater until smooth. Sift the flours, xanthan gum and baking powder into the bowl and mix until just incorporated. Stir in the banana and chocolate and pour the cake batter into the prepared loaf tin.
Bake for 45 minutes or until a skewer inserted comes out clean. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
Ingredients
2 ripe bananas, peeled
2 eggs
70g agave syrup/honey/maple syrup
3 tbsp coconut oil, melted
1 tsp vanilla extract
160g gram flour
160g wholemeal flour
1 tsp xanthan gum
½ tsp baking powder
50g dark chocolate (70% cocoa solids), chopped
Method
Preheat the oven to 180°C. Grease a loaf tin and line it with parchment paper.
Use a fork to lightly mash the bananas in a mixing bowl and set aside.
Whisk the eggs, agave syrup, butter and vanilla extract in a large bowl with an electric beater until smooth. Sift the flours, xanthan gum and baking powder into the bowl and mix until just incorporated. Stir in the banana and chocolate and pour the cake batter into the prepared loaf tin.
Bake for 45 minutes or until a skewer inserted comes out clean. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
