Is it just me that immediately thinks ‘Banana Bread!’ once I see an over-ripe banana in my fruit bowl?
This banana bread is a little different, with more fruit and vegetables thrown in to make a seriously moist and healthy cake! This guilt-free loaf is healthy enough to justify eating it for breakfast, but sweet enough that it counts as desert! Yay!
But there’s chocolate in it – that can’t be healthy I hear you say – well let me convince you otherwise. If you choose a dark chocolate it is packed full of fibre, iron, magnesium and antioxidants. It has also been proven to lower the risk of cardiovascular disease as lowers the bad cholesterol (LDL) in your blood and raises the good cholesterol (HDL), and it tastes so good! Note: this doesn’t mean you can eat bucket loads of chocolate every day – it is still calorific and can be full of sugar (sorry!).
Sometimes I like to slice the loaf, freeze it and whenever I feel like some just pop it into the toaster and drizzle some honey or syrup over it for a comforting snack. However, it is rare that it lasts long enough to need freezing…!
- 1 ¼ cups whole wheat bread flour
- ½ cup self raising flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ¾ tsp baking powder
- ⅓ cup sweetener
- ½ cup dairy free dark chocolate chunks
- ½ cup walnut pieces
- 1 ripe mashed banana
- ⅓ cup coconut oil
- 2 tbsp soy milk
- 1 tsp vanilla extract
- ½ cup grated courgette
- ½ cup grated carrot
- ½ cup apple sauce
- Combine flour, baking powder, baking soda, cinnamon and sweetener
- Add the grated courgette and carrots to the dry ingredients
- Mash the ripe banana
- Combine the banana, apple sauce, soy milk and coconut oil
- Add to the other ingredients and mix well
- Add the walnuts and chocolate and fold in
- Pour into a lined baking tin
- Bake at 180oC for 50 minuets until golden brown
| Cals 173 | Protein 3.9 g | Carbs 24.6 g | Fat 7.4 g |