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This Chocolate Banana Bread Recipe is the actual best thing since sliced bread. Easy. Gluten Free, Diary Free & Refined Sugar Free. AND delicious. Get the recipe now...


Servings

12 slices

Total time

45 minutes


Ingredients

  • 5½ cups almond meal
  • 2 ripe bananas
  • 3 eggs
  • (1.25l) fish stock (or butter)
  • 1 tsp baking powder (gluten free)
  • 1 tsp vanilla powder or essence 
  • 1 tsp cinnamon
  • 50 g dark chocolate 85% cacoa or above (I use Lindt which is dairy free and low in sugar)


Method

  1. Preheat your oven to 180C/350F and line a greased loaf tin with baking paper. 
  2. Crack the eggs into a bowl, whisk and set aside. Chop the chocolate into small chunks about the size of a choc chip and, if you need to, melt the coconut oil/butter using a microwave or the stove top. 
  3. In a large mixing bowl, mash the bananas with a fork and then add the almond meal, baking powder, vanilla powder/essence, cinnamon, eggs and coconut oil/butter. Mix until all the ingredients are combined then use a spoon to fold in the chocolate. 
  4. Pour the mixture into your lined loaf tin and place in the oven for 30 to 35 minutes. You will know it’s ready when the top is golden and a skewer comes out cleanly. 
  5. Once cooked remove the loaf tin from the oven. Use the sides of the baking paper to lift the loaf out of the tin and on to a wire rack to cool. Slice into 12 pieces.  

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