Indulge your Sweet Tooth this week with my Chocolate Banana Nut Bread

Hey lovelies so today I have an exciting recipe to share with you which is my delicious Chocolate Banana Nut Bread.  If any of you have ever made banana bread you know how wrong it can go. You either add way to many bananas, which leave you with an uncooked banana-y loaf (not ideal) or you go in the opposite direction and it ends up being really dry and tasteless.

I feel like I’ve always been working on my banana bread and it wasn’t until a few weeks ago that I finally got everything right and made a deliciously soft, sweet and of course slightly indulgent banana bread.  To me this recipe is banana bread perfection and is exactly what I crave on a lazy Sunday afternoon with a warming turmeric latte. Doesn’t that just sound perfect?

 

 

There are so many different ways you can mix this recipe up and make it your own. For example, instead of walnuts and chocolate you could add frozen raspberries and coconut or how about some raisins and crushed almonds. The choices are endless.

I’ve been enjoying mine slightly toasted and then spread thickly with a little Poppy and Olive coconut butter. The perfect dairy free spread that gives such a yummy coconut flavour to the recipe and that takes this bread to the next level.

So what do you say lovelies, are you in need of something truly delicious, indulgent but also healthy this April? Then you need to try my chocolate banana nut bread right away. It won’t disappoint.  Trust me, your friends and family will love you for it.

My Chocolate Banana Nut Bread

Ingredients:

  • 4 large ripe bananas
  • 3 tbsp of rice malt syrup
  • 1/3 cup of coconut nut oil (melted)
  • 1/3 cup of nut milk (I use almond milk)
  • 1 chia egg (1 tbsp of chia seeds + 3 tbsp of water)
  • ¼ cup of coconut sugar
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • ½ tsp of salt
  • 1 1/3 cup of white or wholemeal spelt flour
  • 1/3 cup of desiccated coconut
  • 1 tsp of cinnamon
  • 100 grams of 85% dark chocolate
  • ½ cup of walnuts

Method:

  1. Turn oven to 180 fan bake and coat a baking tin with coconut oil.
  2. Soak your chia seeds in the water and mix well. Let them sit for 5 minutes to soak while you prepare everything else.
  3. In a large bowl mash 3 banana, add the rice malt syrup, melted coconut oil and nut mylk. Mix well and once the chia egg has completely absorbed all the liquid add it to the bowl and gently stir together.
  4. In another bowl add the flour, coconut sugar, baking powder, baking soda, salt, cinnamon and desiccated coconut. Mix well.
  5. Next gently crush your walnuts into smaller pieces and roughly cut up your chocolate. Make sure to leave some leftover chocolate and walnuts if you want to sprinkle on the top. Once they’re both crushed add them to the dry ingredients and mix well.
  6. Finally pour the wet ingredients into the dry and mix well.
  7. Transfer the mixture into your baking dish. Gently slice down the middle of your leftover banana and place on top of the bread. Finish it off with a sprinkle of walnuts and chocolate and then bake for 50 minutes or until cooked through.
  8. Once the banana bread is cooked take out of the oven and let it sit for 15 minutes to cool before removing it from the tin. Cool completely before placing in an airtight container in the fridge for up to a week. You can also slice and freeze this banana bread.

(if you do end up whipping up this delicious chocolate banana nut bread then don’t forget to show me by tagging @reneebrownwellness so I can take a look. Thanks lovelies)

++ My other news.  I’m opening up spots for My 30 Day Weight Loss Program, which I’ve specifically created for all you lovely ladies who are wanting to loose weight, get motivated and get back on track. I’ll be sharing little sneak peaks over the next few weeks as well as posting an early bird special so make sure to sign up to my newsletter in the side bar or below, to be the first to hear about my NEW program coming May. There are limited spots so don’t wait around if this sounds like you.

R x