Double Chocolate Banana Loaf with Coconut Sugar & Coconut Flour
Below is a great recipe for a chocolate banana loaf, which can be made without dairy or gluten if you tweak the ingredients a little. This recipe also uses coconut sugar, which provides the sweetness, without such a spike in your blood sugar level. Below, we’ve used half coconut sugar and half another sugar of choice – but you can replace with 100% coconut sugar if you like!
Our coconut flour is a great high fibre and high protein gluten-free flour to use in baking. It has a sweet coconutty aroma. However, it’s highly absorbent, so make sure you add more liquid of flax egg while using. Alternatively, blend it with another gluten-free flour (like almond or buckwheat) to ensure lightness in the end product.
Ingredients
250g Gluten-free Flour (if using coconut flour, add more non-dairy milk to the recipe, as its highly absorbent)
120ml non-dairy milk
100g Coconut Sugar
100g Plain Sugar of your choice
42g Cocoa Powder (Unsweetened)
3 tsp Baking Powder
1/2 tsp Sea Salt
1 handful of shredded coconut (optional)
4 Medium Ripe Bananas (400g peeled weight)
3 Tbsp Coconut Cooking Oil
1 Flax Egg (1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water)
175g Chocolate Chips (if you wish, use vegan chocolate chips for a completely vegan bake!)
Method:
Preheat oven to 180°C and line a loaf tin with non-stick spray and parchment paper.
In a large bowl, combine the flour, cocoa powder, coconut sugar, white sugar, baking
powder and sea salt, then set it aside.
In another bowl, mash the ripe bananas with a fork, then add the non-dairy milk and melted Coconut Oil to the mashed banana, and stir until combined.
Prepare your ‘flax egg’ by adding 3 Tbsp hot water to 1 Tbsp of ground flaxseed meal into a
bowl, and leave for a minute to become gloopy.
Combine the wet and dry ingredients together, add the flax egg, and mix until the batter has a thick and even consistency.
Fold ¾ of the chocolate chips into the mix.
Pour batter into prepared loaf tin, smooth it down with the back of a spoon, and sprinkle with the remaining chocolate chips.
Bake the loaf for 50 minutes or until the loaf bounces back when pressed. A knife that has been inserted into the loaf should come out clean (besides for all of that gooey, melted chocolate!)
Set the pan on a wire cooling rack for around 15 minutes, then remove the bread from the pan and allow to cool further.
If you wish, add an optional sprinkle of shredded coconut to garnish.
Cut into slices, serve warm and enjoy!