Nutty Banana Bread with Chocolate Chips, Oats & Cocoa Nibs
Ingredients
- 2 ripe bananas
- 120 ml maple syrup (*see recipe notes)
- 4 tbsp of coconut oil or vegan butter
- 4 tbsp of plant-based milk
- 1 tbsp of apple cider vinegar
- 70 g fine oats (*see recipe notes)
- 170 g whole-grain flour (*see recipe notes)
- 2 tbsp of walnuts (*see recipe notes)
- 2 tbsp of cashew nuts (*see recipe notes)
- 11/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 pinch of salt
- 25 g chocolate chips (optional)
- 25g cocoa nibs (optional)
- topping:
- 1 banana
- maple syrup (to drizzle)
- chocolate chips (optional)
Preparation
Preheat the oven to 180°c
Grease a 20 cm loaf pan with oil and set aside
Mash the bananas in a large bowl until smooth and mix with all other wet ingredients (plant-based milk, melted coconut oil, maple syrup, apple cider vinegar)
Then crush the walnuts and cashew nuts and mix with the other dry ingredients (oats, whole-grain flour, baking powder, cinnamon, salt) in the wet mixture until well combined
Stir in the chocolate chips and it cocoa nibs
Fill the dough into the loaf pan and spread out evenly
You can halve a banana to decorate if you want, place it on the dough, lightly press and drizzle with some maple syrup
Bake the bread uncovered for 30 minutes
Then reduce the heat to 150°c and bake for another 20 minutes
If it gets too dark, you can cover with baking paper or tin foil)
Allow to cool approx
Mins
Once the bread has cooled, you can garnish it with chocolate chips if you like
Keeps in the fridge for about 3-4 days, or frozen for 4-6 weeks
To sweeten you can also use coconut condensed milk, golden syrup, date syrup, agave syrup, brown cane sugar or normal white sugar
Instead of oats, you can also use more flour
If you prefer a fluffier bread, i recommend to use a light flour (such as spelt flour)
I used wholemeal spelt flour