Choc Banana Bread

PREP 15 MIN
•
COOK  45 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

1⁄8 cup (9ml) maple syrup (honey or rice malt syrup)

1⁄8 cup (8 1⁄2g) coconut oil melted

1⁄8 tsp apple cider vinegar

1⁄2 medium banana mashed

1⁄2 large egg at room temperature

1⁄4 tsp vanilla extract

1⁄4 cup (29 1⁄4g) wholemeal spelt flour (or gluten free)

1⁄8 cup (12 3⁄4g) desiccated coconut

1⁄4 tsp bi-carb soda

1⁄4 tsp ground cinnamon

1⁄8 tsp salt

11 1⁄2g 70% dark chocolate (or dairy-free alternative) roughly chopped

Methodbased on 14 servings
1

Preheat the oven to 160°C/fan 140°C/gas 3. Line a 20cm x 10cm loaf tin with baking paper.

2

In a large bowl, mix together maple syrup, coconut oil, vinegar, bananas, eggs and vanilla until combined. 

3

Add flour, coconut, bicarb soda, cinnamon and salt. Mix until just combined and fold in chocolate.

4

Pour batter into the prepared loaf tin and bake for 45 minutes, or until golden and centre is just cooked. Remove from oven and cool for at least 30 minutes before cutting into 14 even slices.

Store in an airtight container for up to 5 days or freeze for up to 3 months.

Nutritional Informationper serving

Energy (kJ)

879 kJ / 209 cals

Protein

4.2 g

Fat

12.2 g

Sat. Fat

9.4 g

Carbs

20.2 g

Sugar

7.6 g

Fiber

2.8 g

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