This is a great recipe to make when you’ve some over ripe bananas that need using up quickly, it is so easy and really tasty. Great toasted and served with a spread of your choice or a drizzle of maple syrup.
3 Medium bananas, mashed
½ cup almond or oat milk
½ cup olive or vegetable oil
½ cup coconut palm sugar
2 tsp vanilla extract
2 tbsp milled flaxseed, mixed with 6 tbsp cold water and left in fridge to swell – at least 15mins
2 cups gluten free plain flour
100g 85% dark chocolate, cut into chunks
1 tsp cinnamon
1 tsp bicarbonate of soda
½ tsp Himalayan salt
½ banana sliced for topping
Preheat oven 175c and line a 2lb loaf tin
In a large bowl, mash the bananas, add the brown sugar, oil, vanilla extract, milk and whisk together
Sift the flour, cinnamon, bicarb and salt and with a spatula incorporate into the wet mixture.
Add the chocolate and pour into prepared tin
Cook for 45-55 mins – wooden skewer should come out clean.
Allow to cool completely before slicing