Double Chocolate Chia Banana Bread

by The Cook and Him March 16, 2019 1 Comment

This double chocolate chia banana bread is the perfect vegan treat for coffee break. Another recipe from the Cook and Him, it shows off our Essex-grown chia seeds in a naturally sweet cake that’s a simple and satisfying way of cutting food waste.

This vegan banana bread is super easy to make, healthy, moist and rich in chocolate thanks to the raw cacao powder and vegan chocolate chips.

Whilst you can use plain flour, why not try milling your own with a Mockmill and some of our whole grains. Naked Barley and Spelt grain both make a delicious nutty, malty flour that combines with the sweetness of the bananas

Makes 8-10 slices. Use a 23 x 13cm (9 x 5 inches) loaf tin.

Ingredients

¼ cup (40g) coconut oil
2 tbsp ground flax seed
1¾ cups (250g) plain flour (or try Naked Barley or Spelt flour, perhaps freshly milled with a Mockmill)
¼ cup (25g) raw cacao powder
2 tsp baking powder
1 tsp bicarbonate of soda
3 tbsp (40g) chia seeds
3 large bananas - the riper the better!
½ cup (90g) coconut sugar
⅓ cup (80ml) unsweetened almond milk
1 tsp apple cider vinegar
½ cup (100g) dairy free dark chocolate chips

Optional topping:

1 large banana
1 tbsp coconut sugar

Method

Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4. Grease and line your tin with a little oil and dust with flour as well as a piece of parchment
Melt the coconut oil and set aside to cool
Mix the ground flax seeds with 1/3 cup (80ml) of cold water and set aside
In a small bowl, mix the flour, cocoa powder, baking powder, bicarbonate of soda and chia seeds
Peel the bananas and mash with a fork until a smooth puree (although some lumps are okay)
Add the coconut sugar, almond milk, vinegar and melted coconut oil and ground flaxseeds to the banana puree and whisk
Add in the dry ingredients and chocolate chips and stir together until well combined
Tip into your prepared loaf tin
Optional topping: Peel a banana and cut in half lengthways. Lay on top of the cake mix and gently push into the batter slightly. Sprinkle with a little coconut sugar
Bake for 1 hour 15 minutes - 1 hour 30 minutes. Test the cake with a skewer or long toothpick. If it comes out clean, the cake is cooked
Allow to cool in the tin for 15 minutes before lifting out onto a wire rack and cooling completely

The Cook and Him

Author

1 Response

lisa

June 06, 2019

Made this today. Had to substitute the ground flax seed for apple sauce but still tastes delicious.

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