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.
Chocolate Banana Loaf (Vegan, Gluten-free, Oil-free)
- 20cm loaf tin
- 350 g ripe banana without peel
- 2-3 tablespoon coconut sugar if you like it extra sweet
- 1 tablespoon psyllium fiber husk
- 3/4 cup water
- 150 g rice flour
- 70 g buckwheat flour
- 50 g 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
- Preheat oven to 190°C (top- / bottom heat). Line loaf tin with baking paper.
- In a blender, mix banana with coconut sugar, psyllium fiber husk and water until smooth.
- 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.
- 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).
- 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.
- Bake until inserted skewer comes out clean (I baked it for 40 minutes). Let cool down on a cooling rack.