Wednesday, 8 March 2017

Chocolate & Raspberry Banana Bread Recipe

If you have some serious cake withdrawal but don't want to over-indulge, then this is the perfect guilt-free treat to curb those cravings. It's high protein, gluten free and absolutely delicious. I would actually choose to eat this over a slice of chocolate cake, and that is saying something!

  • 1.5 cups ground almonds 
  • 1.5 cups coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup cocoa powder
  • 2 ripe bananas (mashed)
  • 3 eggs, beaten
  • 1/4 cup almond/peanut/cashew butter
  • 3 tablespoons agave syrup
  • Frozen raspberries (no need to defrost)
  • 1 cup 70% dark chocolate chips
  1. Preheat your oven to 180°C
  2. In a medium sized bowl, combine the ground almonds & coconut flour, baking powder, baking soda, sea salt, and cocoa. Stir until it's combined.
  3. In a separate bowl, mash the bananas with a fork until smooth.
  4. Then mix eggs, nut butter, and agave syrup in with the mashed bananas.
  5. Add the dry ingredients to the wet ingredients and whisk until fully combined.
  6. Add dark chocolate chips and frozen raspberries, keeping some of each aside for the top.
  7. Line a baking tin (preferably a bread loaf tin) with baking paper.
  8. Pour the mix into the lined tin.
  9. Drizzle some additional nut butter on top for decoration and sprinkle with leftover chocolate chips and raspberries. You can also slice an additional banana up and lay on top.
  10. Bake for 40-45 minutes or until firm. 
Approximately 250 calories per slice (1/10th).

I'd love to hear what you think of my recipe! Any questions, please let me know!

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