When we eat bananas, my daughter and I agree, we only eat them when they are not ripe — and pretty green. If they lie in the kitchen too long and have turned brown, I mix a “milk” shake out of them or, as here, I bake a banana bread. I’ve adapted an older recipe of mine to make it gluten-free and vegan.
In all honesty, I did really well ;-). So now it’s without egg and spelt flour, but with olive oil and tartar baking powder.
I bought the dark chocolate (we also agree that chocolate should be dark) at Tony’s.
They want to change the chocolate industry. Check out their mission statement.
enjoy, bake, test & subscribe
BANANA CHOCOLATE BREAD
Servings: 12 pieces
- loaf tin 22 cm
- 150 g dark chocolate
- 100 g almonds or hazelnuts
- 80 g cane sugar or coconut blossom sugar, as desired
- 150 g ground almonds
- 100 g buckwheat flour
- 50 g food starch (potato or tapioca) glutenfree
- 2 tsp tartar baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 pinch of salt
- 4 ripe bananas (net 400 g )
- 150 ml plant milk ‑glutenfree alternatively water
- 75 g olive oil extra vergine
- Preheat the oven to 180°C top/bottom heat. Chop the chocolate and almonds. It can be chopped medium fine, or coarse if you like. Mix both with sugar, buckwheat flour, starch, baking powder, cinnamon, baking soda and salt.
- Peel the bananas and mash them finely in a bowl with a fork. Mix briefly together with vegetable milk and olive oil. Stir only briefly so that the dough is not tough later. Line a loaf tin with baking paper. Pour in the dough and smooth it out.
- Bake on the 2nd rack from the bottom for approx. 1 hour. If the surface becomes too dark, cover with baking paper. Remove the tin from the oven and leave the bread to cool for about 15 minutes. Turn out and leave to cool on a cooling rack.