Hey team! We have a pantry staple right here. This easy vegan choc-banana bread recipe is our go-to when we’ve over done it with sugar, treats an those ‘not so good for you’ foods. Heidi and I will gather and discuss where we’ve gone wrong and where need to go right. We help each other meal plan and this recipe always finds its way in! With no refined sugar, or any sweetener other than 2 bananas and 6 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. Winning! The Little Zebra Company carob buds are our fave as they’ve no added sugar and they melt in your mouth.
Have you noticed something sprinkled on top in our photo? Yes, it’s Cocoa Dust. We are dusting this little baby onto basically everything! We love our Cocoa Dust because it contains real ingredients. By adding this to your recipe you are bumping up your protein, fibre and mineral status. It also tastes divine.
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.
*Makes 8-10 slices
- 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 mylk
- 1/2 cup carob buds (we are obsessed with Little Zebra Chocolates)
- Cocoa Dust to sprinkle
- Preheat your oven to 170 degrees fan-forced (190 degrees 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 6and 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