Baking & Sweets

Chunk Money Banana Loaf

Gluten free, dairy free, vegan banana loaf with chocolate and nuts.
Serves
Prep in
10 minutes
Cooks in
10 minutes

Took banana bread, made it vegan, kept it gluten free, studded it with chocolate and did a happy dance! 

Getting the balance of lift, flavour, fibre, protein & innate sweetness in gluten free, egg free baked goods is a challenge sometimes but I've been around the block with adapting recipes at this stage & this recipe is a marvel!

Very much a cake rather than a breakfast however, it's made in a way that won't perturb blood sugar or energy whilst satisfying a sweet urge.

You can also make this with sweet potato purée if you prefer.

Key Facts

  • Gluten free
  • Dairy free
  • Vegan
  • High in fibre

Ingredients

  • 1 flax egg (1 heaped tablespoon flax soaked in 2.5 tablespoons of water for 10 minutes)
  • 3 ripe bananas
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 3 tablespoons avocado oil
  • 3/4 cup nut or coconut milk
  • 1.25 cups each buckwheat/GF flour, oats & ground almonds
  • 2 teaspoons baking powder
  • 1/2 cups walnuts
  • 70g 72% Ombar Chocolate

Preparation

01

Preheat the oven to 180°C / 160°C with a fan.

02

Mash bananas, flax egg, oil & coconut sugar with vanilla & cinnamon. Fold in the flour, oats, almonds & baking powder then finally mix through walnuts & chocolate pieces.

03

Bake for 45-50 minutes, cool in the tin for 5 minutes then on a wire rack. Use within 5 days or freeze for up to 3 months.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables