Vegan Choc Banana Bread
This easy vegan choc banana bread recipe is our go-to when we’ve overdone it with sugar, treats and those ‘not so good for you’ foods. With no refined sugar or any sweetener other than two bananas and six dates this is an incredibly filling snack that we just can’t get enough of!
Have you cooked with oat flour before? It’s fantastic! It’s a great addition to your baking, especially this vegan choc-banana bread. It gives the perfect amount of moistness (really don’t like that word but, here we are), delicious taste and a MASSIVE dose of dietary fibre. Not only is it filling but an excellent intestinal broom. Oats are especially good for anyone with high cholesterol as they’re rich in beta glucans. These can help reduce cholesterol levels and protect against heart disease. If you are coeliac or prefer to be completely gluten free then you could use a blend of besan, rice or quinoa flour.
Carob is amazing. It’s naturally sweet so, by adding it to recipes, you can reduce your sweetener amount. It’s caffeine-free for those sensitive souls AND it’s a good source of calcium.
Once you’ve made your banana bread, whack it into a Tupperware container and refrigerate. We love popping a slice in the toaster and having with a dollop of coconut yogurt as a mid-morning snack – pure bliss.
- 2 cups oat flour
- 1 tsp bicarb soda
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 ripe bananas peeled
- 6 pitted dates
- 1/2 cup coconut yogurt
- 1/3 cup hazelnut milk (made using our Hazelnut Mylk Base)
- 1/2 cup carob buds