• Emma Rushe

Chocolate banana bread


This gluten free nutty banana bread is really easy and super tasty, containing semi-sweet dark chocolate for a touch of indulgence. Preparation takes minutes, and uses up those over-ripe bananas in the fruit bowl that you end up chucking away. It's great for snacking, travelling, fuelling walks or workouts, and it's ideal for kids too.

It's also pretty healthy, being high in protein, fibre, minerals, prebiotics and healthy fats, so you'll feel fuller for longer and can indulge without upsetting your blood sugar levels.

Ingredients - serves 12

200g ground almonds

30g ground flaxseeds

3 large eggs

30g butter, softened (or dairy free spread)

3 ripe bananas

1 tsp ground cinnamon

1/2 tsp bicarb of soda

1 tbsp lemon juice

60g pecans, roughly chopped

60g dark chocolate, at least 70% cocoa, chopped into small pieces

Preheat the oven to 170 degrees C. Grease and line a loaf tin, about 900g.

Put the bananas and butter into a food processor and whizz to combine. Add the eggs and pulse again to mix through. Add the cinnamon, ground almonds, ground flaxseeds, bicarb of soda and lemon juice and mix well. Remove the blade, and then stir through the nuts and chocolate pieces.

Pour the batter into the prepared loaf tin, smoothing the top down. Place in the oven and bake for about 1 to 1-¼ hours or until a toothpick inserted into the middle comes out clean. Keep an eye on the bread during cooking, if it looks like it’s turning too brown, cover with some parchment paper until it has finished cooking.

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