Banana Chocolate Breakfast Bread

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Containing no gluten, dairy or refined sugar my banana bread is incredibly filling and energy packed to help you kick start your day or give it a 4pm boost.

This recipe started out as the banana bread in Madeleine Shaw’s book Get the Glow. Over time I have made some changes because well, I‘m not the best at sticking to a recipe.

At home it has become a Sunday ritual to bake banana bread ready for a weeks’ worth of breakfasts for myself and my partner (he is NOT into healthy eating but absolutely loves this recipe, helpful to know if you’re trying to convert a sugar monster!).

This recipe is super easy you just whizz everything up in a food processer and pop it in the oven, just what a Sunday afternoon of meal prepping needs. The result is a very dense, moist and rich loaf that will really fill you up.

Please be sure to tag me on Instagram @aliciajohnston5 in your banana bread recreations and let me know what you think!

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What You Need

  • 4 ripe bananas (the more brown they are the sweeter your bread will be)
  • 10 medjool dates, pitted
  • 1 egg
  • 4tbs almond milk or any milk
  • 110g melted coconut oil or butter
  • 135g whole almonds or 135g of almond meal
  • 135g wholemeal gluten free flour (I use brown rice or buckwheat flour)
  • 2 tbs cocoa or 1 tbs of raw cacao
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp bi-carb soda

Optional Flavours

  • 2 tsp cinnamon – This provides a lovely warmth to the bread and helps keep sweet tooth cravings at bay!
  • 1 tbs maple syrup – I find the bread is sweet enough but by all means add this in for some yummy caramel undertones
  • Swap out half the almonds with pecans to boost the toffee, caramel flavour

What You do

  1. Pre heat the oven to 180°C. Skin and slice one banana in half lengthways. If you’re making your own almond meal measure out the almonds and blitz them in the food processor until fine. I personally like it slightly chunkier than store-bought almond meal.
  2. To the almond meal add in your dates and blitz until the dates are broken down.
  3. Add the remaining ingredients into the food processor and blitz until combined. Be sure to leave out one half of the sliced banana to add to the top.
  4. Pour the mixture into a greased and lined loaf tin. I use a greased Tupperware UltraPro loaf tin because a) it never sticks and b) I really like Tupperware!
  5. Push the half of sliced banana onto the top of the bread mix. This will caramelise and have a wonderful toffee flavour once baked.
  6. Put the bread into the oven on the middle shelf. As it contains natural sugars the bread can quickly burn on top if placed too high in the oven. Leave to cook for 50-60 minutes.
  7. After 50 minutes pierce the bread to see if it is cooked through. This does make a very moist loaf and depending on the size of bananas may take a little longer to cook. Leave to cool in the tin before turning out.

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The banana bread can be kept in the fridge for up to a week and is best served toasted alongside your morning coffee.

Alicia xx

 

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