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8-10 slices
How to make Ulu Hye's

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.




Preheat your oven to 170°C fan-forced (190°C conventional)

Line a loaf tin with baking paper or silicon sheet

In a medium bowl, place oat flour, bicarb soda, baking powder, salt and cinnamon and stir well

In your blender or food processor place bananas, dates and milk and blend until smooth

Combine wet ingredients to dry ingredients and stir until combined

Add carob buds, reserving about 6 and stir through

Pour into lined loaf tin and place remaining 6 buds on top

Bake for 45-50 minutes or until inserted skewer in the centre comes out clean

Remove from oven and allow to sit for 10-15 minutes

Cut into thick slices and serve with dollop of coconut yogurt or peanut butter

Will keep in the fridge for about 4 days

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