After a stint of the flu and temperatures dropping in London, this week has involved less of my usual galavants around the city and a little more TLC: cosying up inside with matcha latte's, yin yoga, back to back Portlandia and munching on homemade banana bread. Seeing as it's Christmas season and all that, I threw in a few winter warming spices and rich dark choccie to my usual recipe making this loaf perfect for an after dinner sweet treat, afternoon pick me up or an indulgent weekend brekkie. I like to bake mine a little less than usual to make it extra gooey in the middle and it tastes like a healthy brownie bread *drool*. With no added sugars or unnatural ingredients, there's no nasty sugar spikes after this delish slice!
RECIPE
Prep time 15 mins. Cooking time 40mins.
Ingredients: 2 1/2 ripe and brown bananas
85ml coconut oil, melted
1/2 cup of coconut sugar
85g Bulk powders vegan peanut protein (can use ground almonds or other protein powder instead) 2 tsp baking powder
1/3 tsp bicarbonate soda
2 tsp cinnamon
1 tsp ground ginger
150 g spelt flour (or gluten free flour)
1 pinch sea salt
1/2 cup of 85% dark chocolate, into small chunks
Method:
Preheat oven to 180c and line a loaf tin with eco-friendly greaseproof paper or grease with a little coconut oil. Set to one side. In a food processor or large mixing bowl, add the bananas, melted coconut oil and coconut sugar. Hit blend or mash by hand with a fork until smooth and combined. Add all the other ingredients, except for the chocolate and blend again until a thick, evenly combined batter forms.
Stir in the dark chocolate chunks, leaving a little to scatter on top.
Pour the mixture into the loaf tin and add the remaining dark chocolate chunks.
Bake in the oven for approximately 40 minutes or until a knife comes out of the centre clean.
Once ready leave to cool, slice and serve warm with cherries and vegan vanilla ice cream. OR cover and place in the fridge to be eaten cold with cinnamon butter.