Vegan chocolate and peanut butter banana bread
(optional gluten free)
RACHEL JAMISON OF NUTRI BALANCE SWANSEA IS A NUTRITIONIST WITH OVER 10 YEARS’ EXPERIENCE. THIS MONTH SHE SHARES HER RECIPE FOR CHOCOLATY BANANA BREAD, THAT PROVES THAT HEALTHY EATING DOESN’T HAVE TO BE WITHOUT ITS TREATS
This is very quick and simple to make and although it tastes indulgent it isn’t too naughty.
1 flax egg
(1tbs ground flax seeds mixed with 2 ½ tbsp water- leave for 5 minutes to thicken then it is ready to use)
3 medium ripe bananas
3.5 tsp baking powder
Pinch of salt
1/3 cup salted natural peanut butter
(crunchy or smooth)
2.5 tbsp melted coconut oil
½ cup sugar
(I use coconut palm sugar from health shop or Xylitol)
2-3 tsp maple syrup
(depending on ripeness of bananas)
3/4 cup of unsweetened almond milk or other dairy free milk
1 ¼ cups of ground almonds
½ cup unsweetened cocoa powder
1 cup plain flour (or gluten free flour)
1 cup of (gluten free) oats
¼ cup dairy free choc chips (I use cocoa nibs)
Pre heat the oven to 350 F/180 C and line a loaf tin with parchment paper.
Prepare the flax egg and let it rest for 5 minutes.
Mash banana into flax.
Add baking powder, salt, peanut butter, coconut oil, sugar, maple syrup and almond milk and whisk vigorously to combine.
Add cocoa powder, ground almonds, flour, oats and stir.
Lastly add choc chips.
Pour into the prepared loaf tin and bake for around an hour to 1 hour 15 minutes – it should feel firm and be crackled on top.
Let it cool completely in the tin or it will be too fragile to hold its shape.
You can store in an air tight container for several days – (or slice and freeze)……..Yum!
For any advice on vegetarian/vegan cooking and nutrition please give me a call. Rachel can be contacted by Tel: 07929 203653 or email: firstname.lastname@example.org
DIPLOMA IN DIET AND NUTRITION – ALLERGY/INTOLERANCE TESTING