Choc Banana Loaf

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Similar to my Almond & Banana Bread recipe, with a few slight changes. Easy to cook during the week but also ideal for a Sunday weekly cook-up. Freeze or simply keep in the fridge. Great mid morning or afternoon snack!

 

Choc Banana Loaf Ingredients:

400g Almond meal – very fine

2 Large ripe bananas mashed separately

1 Tablespoon of natvia

2 Teaspoons of baking powder

2 Teaspoons of Cinnamon

1/2 Tablespoon of vanilla essence

2 Bars of sugar free dar chocolate

4 Tablespoons of coconut oil – optional

Instructions:

Preheat oven to 200g and line a baking loaf tin with baking paper. Spray with coconut oil.

Mash bananas in an individual bowl and put aside. Chop chocolate in desired chunks. I prefer to ‘shave’ mine with a sharp knife so it creates a large amount of separate pieces. Put aside.

Combine all dry ingredients and stir well. Add the mashed banana and ensure the mixture is evenly combined. Add the vanilla essence, coconut oil and last of chocolate ensuring the same.

Pour evenly into the baking tin and bake in the oven for approx. 25-30min checking regularly. The loaf should brown up on the top but still be very moist and soft on the inside.

Once loaf is ready, leave in tin and let loaf cool completely. I then kept my loaf in the tin and placed in fridge overnight so the loaf moulded however it would be very tasty served hot!! I prefer mine to be ‘stuck together’ so popped the loaf straight in the fridge.

The key to this loaf is the texture and keeping the moisture present from the bananas.