COCOA-BANANA BREAD

Banana bread is definitely one of my favourites – whether for breakfast, as a snack or dessert, I find them really fulfilling and nutritious – well, the ones like this recipe of mine below – healthy! With much trial and error, this recipe is my go-to now for a simple and healthy piece of  deliciousness!

The use of yoghurt and date paste keeps the bread really moist; the addition of the cocoa adds an idea of naughtiness (great for the kids too!) and the coconut oil adds a scent of balminess, but if you do use the honey or maple substitute, it will bring more sweetness, and if using the olive instead of the coconut oil, it will add more of a floral note. There’s something for everyone in this recipe!

Ingredients

3/4 cup wholemeal, plain or gluten-free flour

1/2 cup oat flour (or 1/2 cup of your choice of flour)

1/3 cup good quality cocoa powder

1 tsp baking powder

1 tsp bicarbonate soda

Pinch of salt

2 large bananas, mashed

1 egg

1 tsp vanilla extract

1/2 cup coconut oil (or olive oil)

2/3 cup greek or a dairy-free yoghurt

100g date paste* (or use honey or maple syrup)

Method

1- Pre-heat oven to 160C

2- Grease a bread loaf pan or baking dish

3- Combine all dry ingredients in a bowl

4- Whisk all wet ingredients in a separate bowl

5- Slowly pour and fold in the dry ingredients with the wet ingredients to combine well

6- Pour the batter into the loaf pan/baking dish

7- Place the dish in the oven for about 45 minutes, continually checking to ensure the top doesn’t burn

Slice and serve warm with a dollop of cream, yoghurt or ice cream, and some fresh berries