It happened again! I got a whole heap of ripe bananas. They are an excellent ingredient for smoothies and nice cream, but also for banana loaf!
You can find a recipe for classic banana loaf as well as a walnut blueberry banana loaf on this blog. But I felt like adding a little chocolate twist to it. And I am so glad that I tried it. It has the typical moist and soft texture of a banana loaf but with a delicious chocolate flavour. I added some chocolate drops from TradeAid, but it also works without them.
As always, this recipe for Chocolate Banana Loaf is vegan, gluten-free and oil-free. It also works well as a muffin dough 🙂
For a 20cm loaf tin:
350g ripe banana (without peel)
2-3 tablespoon coconut sugar (if you like it extra sweet)
1 tablespoon psyllium fiber husk
3/4 cup water
1 cup (150g) rice flour
1/2 cup (70g) buckwheat flour
1/2 cup (50g) FAIR-TRADE cocoa powder (if you live in NZ, I highly recommend the one from Trade Aid)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
a handful or two of chocolate drops (optional)
1. Preheat oven to 190°C (top- / bottom heat). Line loaf tin with baking paper.
2. In a blender, mix banana with coconut sugar, psyllium fiber husk and water until smooth.
3. Mix the dry ingredients in a bowl. Add the banana mixture and the chocolate drops swiftly stir to combine. Be careful not to over-stir.
4. Transfer dough into the loaf tin and spread evenly. If you like, sprinkle with additional chocolate drops (make sure to press them into the dough).
5. Place in oven and bake for approx. 15 minutes, then cover by placing an un-coated empty tray into the rack above, to shield it from direct heat.
6. Bake until inserted skewer comes out clean (I baked it for 40 minutes). Let cool down on a cooling rack.