Banana & Chocolate Chip Bread

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Normally overripe bananas in my house end up in the freezer for smoothies but I decided to re-work my banana bread using a few brown bananas that were shouting ‘use me, use me’ so use them I did!

I have made this bread with gluten-free all-purpose flour which is listed below but I’ve also tried it with oat flour and buckwheat flour too when I didn’t have all purpose flour in the cupboard. Both substitutions worked well, if you do use oat flour you may need to increase bake time by about 5 minutes.

Don’t like chocolate?

If you don’t want to have chocolate in this loaf you can easily leave it out or add in nuts instead. I’ve made this bread using walnuts instead of the chocolate chips and it tasted fantastic.

However, if you do use chocolate and you have some leftover after making this delicious bread, you could use the chocolate to whip up a batch of my almond butter and chocolate chip cookies. You’ll be spoilt for choice at snack time!

Bananas are a prebiotic food (they feed the good bacteria in the gut) and contain a fibre called pectin which aids digestion. Bananas are also a natural antacid and can provide relief from heartburn and acid reflux.

Ingredients

-1/4 cup ground flaxseed

-1 cup gluten-free all-purpose flour (I use Bob’s Red Mill)

-1/4 cup brown rice flour

-2 tsp. ground cinnamon

-1/2 tsp. ground nutmeg

-1tsp. baking soda

-1tsp. baking powder

-1/4 cup coconut oil, melted

-1 tsp. vanilla extract

-1 free-range  organic egg

-3 very-ripe bananas

-pinch of sea salt

-1/2 cup maple syrup

-50g dark chocolate chips or good quality dark chocolate broken into pieces

-How To Make

  1. Pre-heat oven to 180C/355F & line a loaf tin with greased baking parchment.

  2. Place all ingredients, except for one banana and the chocolate chips, in a food processor and pulse until a batter forms.

  3. Fold in the chocolate chips by hand – you may want to put the batter in a bowl to make it easier to fold in the chocolate chips.

  4. Pour the batter into the prepared loaf tin and top with slices of the remaining banana (you can either split the banana in half and lay the 2 halves on top or cut the banana into discs and pop those on top).

  5. Bake in the oven for 30-40 minutes until golden brown and a skewer comes out clean once inserted in the middle of the bread.

  6. Allow to cool slightly in the tin before placing on a wire rack to cool completely. Serve either warm or cold.

Store in an airtight container for up to 4 days.


Enjoy
xx

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