We hope everyone has had a beautiful Summer (or Winter if you’re in the southern hemisphere!) It’s been a busy one for us and things are finally starting to slow down a little as we approach the Autumn. So far, August has been a month of very rainy days and cosy moments inside. Quite the opposite from our expectations of the Summer, but the plants are happy and we can’t help but feel grateful in comparison to other countries experiencing draughts and fires. This somewhat grey weather has of course influenced what we’ve been eating, and instead of cooling smoothies & frozen snacks, we’ve been craving comforting foods like this Chocolate Chip Banana Bread.
We’ve been trying to create the perfect banana bread for quite a while, and we can confidently say that we’ve finally found ‘the one’ with this recipe. We’ve used dates in the banana bread instead of a liquid sweetener or sugar, which give it such a delicious texture and a flavour that isn’t overly sweet. Of course, chocolate chips are an essential for us and they go incredibly gooey when you warm a slice of the bread before serving. Depending on the bar of chocolate you use, this recipe is potentially sugar free, which is pretty cool considering how delicious it is. We hope you love the recipe, let us know if you make it in the comments below. Banana bread blessing to you all x
Chocolate Chip Spelt Banana Bread (Sugar Free and Vegan)
Servings: makes 1 large loaf
- 4 large, very ripe bananas
- 2 cups of spelt flour (we use wholemeal but you could use white)
- 1 packed cup of dates
- 1/4 of a cup of coconut oil
- 1/2 cup of oat milk
- 2 teaspoons of baking powder
- 100g of dark chocolate, broken into chocolate chip sized pieces
- 1 teaspoon of cinnamon powder
- a pinch of salt
- Soak the dates in boiling water for 15-20 minutes, to ensure that they are soft for blending.
- Pre heat the oven to gas mark 4 (350 f). Line the bottom of a loaf tin with a rectangular piece of baking paper. Grease the sides with a little coconut oil.
- To a large mixing bowl add the flour, cinammon, baking powder, chocolate pieces and salt. Mix well.
- To a food processor add the bananas, dates, coconut oil and oat milk. Blend until very smooth.
- Add the wet mixture to the mixing bowl and stir until well combined.
- Pour the mixture into your loaf tin, making sure it's spread evenly.
- Bake for 50-55 minutes until golden on top. If you're unsure whether it's ready, ou can test it with a cocktail stick. If the stick comes out fairly clean (melted chocolate aside) then it should be cooked.
- Remove from the tin and allow to cool on a drying rack.