Double Chocolate Banana Bread
Ingredients
- 60g Jumbo Porridge Oats
- 40g Fine Dark Cocoa Powder (unsweetened)
- 4 tbsp Sweetener
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Azera Americano Coffee
- 1/4 tsp Fine Sea Salt
- 2 Medium Ripe Bananas (200g without skin)
- 2 Chia Eggs (or 2 Medium Eggs)
- 4 tbsp Natural Almond Milk Yoghurt
- 40g Deep Roast Smooth Peanut Butter
- 1 tsp Vanilla Extract
- 40g Dark Chocolate Chips
Preparation
Preheat the oven to 180 degrees Celsius. Lightly grease a 9 x 5 inch loaf tin or line it with greaseproof paper, leaving some overhang so you can remove the banana bread easily.
Blend the oats into a fine flour. Add all the other ingredients except for the dark chocolate chips and continue blending until the batter is smooth and well mixed.
Stir in the chocolate chips using a spatula or keep them to sprinkle on top.
Pour the batter into the loaf tin, spreading it out evenly until it’s flat.
Sprinkle the dark chocolate chips on top.
Bake for 45-50 minutes, until a toothpick inserted into the centre comes out clean. Allow the banana bread to cool in the pan for about 10 minutes before removing it.
