One of my favourite thing to bake has to be banana bread. It’s so simple to make but so moreish and naturally sweet with the banana. The addition of the chocolate chips makes it even more delicious and decadent! For this recipe I have used Vita Coco Original Coconut Milk which is so creamy and rich making it perfect for baking! I love to cut the loaf into slices which I then store in the freezer so I can pop one in the toaster whenever I crave something sweet. Although it’s totally delicious on its own I love to spread a thick layer of almond or peanut butter on top to make it even more indulgent!
For this recipe I have used spelt flour but please feel free to use regular white flour.
Makes 1 loaf
1 tbsp of ground flaxseeds + 2.5 tbsp of water
1 1/4 cup of white spelt flour
1 cup of oat flour (just place some oats flakes into a blender and blend until you have a flour)
1 cup of ground almond
3 tbsp of baking powder
1/2 cup of coconut sugar
1 tbsp of vanilla bean paste
2 tbsp of maple syrup
3 tbsp of Vita Coco coconut oil
3/4 cup of Vita Coco Original Coconut Milk
1 cup of chocolate chips + extra for decorating
3 very ripe bananas + 1 extra half for decoration (optional)
A pinch of salt
Preheat the oven at 175 degrees Celsius. Line a loaf tin with some parchment paper.
In a large bowl mix the flaxseeds with the water and leave it onto one side for 5 minutes until it become gloopy.
In the meantime add all the spelt flour, oat flour, ground almond, baking powder, salt and coconut sugar to another bowl. Mix everything to avoid any lumps.
Once the flaxseeds mixture add in the 3 bananas and mash them really well. Add in the melted coconut oil, maple syrup, vanilla bean paste and Vita Coco coconut milk. Mix everything together. Pour the wet ingredients into the dry and gently mix everything. Fold in the chocolate chips and keep mixing. Try not overmix the batter as it might result in a heavier consistency.
Pour the batter into the tin and place in the middle the half banana cut lengthways. Sprinkle some chocolate chips on top and bake for 1 hour.
Remove the loaf from the oven and let it rest in the tin for 10 minutes. Remove it from the tin and leave it on a cooling rack for at least 3 hours or even better overnight. Let it cool completely is super important so please don’t skip this step!
Slice the loaf into slices and enjoy!