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So I couldn’t stay away from the wheat for too long! I’ll just slip this recipe in before trying out some more wheat free options but you must know that this recipe is so worth it. 🙂
Brown bananas are now something I hope for (even plan for) at the end of every week. If we have brown bananas hanging around I know we will be having some kind of delicious treat, whether it be scrumptious banana bread muffins, banana nut breakfast cookies or my all time favourite buckwheat banana bread pancakes – whatever it is, its going to be good!
My boys absolutely LOVED this banana bread. We ate it for breakfast with some oranges, it was super delicious and made a nice change from regular banana bread. If you try it, don’t forget to leave me a comment below to let me know how it turned out!
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Clean Eating Chocolate Banana Bread
By Published:
- Yield: 1 loaf
My boys absolutely LOVED this banana bread. It was super delicious and made a lovely change from regular banana bread.
Ingredients
- 200 grams Self Raising Wholemeal Flour
- 3 Tablespoons Unsweetened Cocoa Powder
- 4 Tablespoons Pure Maple Syrup Or Honey
- 2 1/2 Tablespoons Coconut Oil or Organic Unsalted Butter melted
- 2 Eggs whisked
- 1 teaspoon Pure Vanilla Extract
- 3 Over Ripe Bananas mashed
Instructions
- Preheat the oven to 170C and grease a loaf tin with coconut oil or organic butter. Melt the coconut oil.
- Whisk together the flour and cocoa powder in a large mixing bowl.
- In a separate mixing bowl, whisk together the maple syrup, melted coconut oil, eggs and vanilla extract. Add the mashed bananas and mix to combine.
- Add the banana mixture to the flour mixture and fold in gently until just combined. Do not over mix.
- Pour the banana bread mixture into your loaf tin and bake in the oven for 40 minutes, or until browned on top and cooked through.
- Once cooked, removed the bread from the loaf tin and allow to cool on a wire rack before slicing and serving.
- Wrap any leftovers in kitchen foil and keep in a cool dry place for 3-4 days.
