~Chocolate banana bread that you can make any time of the year~
Prep time: 15 minutes
Cook time: 45 minutes
2 cups self raising flour
1 cup raw sugar
3 tbsp cacao powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dark dairy free cooking chocolate roughly chopped
1/4 cup walnuts roughly chopped
1/4 cup almonds roughly chopped
3 ripe bananas
1/4 cup oil
3/4 cup almond milk (or any dairy free milk of your choice)
1/2 cup coconut yoghurt (I used Cocobella)
Line a loaf tin with baking paper and preheat oven to 200C.
In a bowl mix together all of the dry ingredients.
In a separate bowl mix together all of the wet ingredients including the nuts and chocolate.
Add the dry ingredients into the wet bowl and fold gently until combined and be careful not to over mix it.
Add the batter into the loaf tin and garnish with some shaved dark chocolate and bake for 40-45 minutes. Pierce the loaf with a skewer or a sharp knife and when it comes out clean it is ready.
Leave to cool for 20 minutes and serve warm with some coconut yoghurt. But I promise it is just as good on it’s own.
Cook’s notes: This recipe is ideal for over ripe bananas. If you don’t have any coconut yoghurt, any dairy free yoghurt will do. For a different depth of flavour you can try giving the nuts a dry roast in a pan on low heat for a few minutes until they smell toasty, before chopping them and adding them to the bowl.