Chocolate & nut banana bread

Chocolate & nut banana bread

Total: 2 hr 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 331 kcal
, Fat: 11 g
, Carbohydrate: 35 g
, Protein: 6 g

Banana bread or banana cake, however you like to call it, always tastes great. Whether you add nuts, chocolate or both, banana bread is simply delicious. For this particular banana bread recipe, I've decided on a combination of nuts and chocolate. I have sweetened my banana bread with dates instead of sugar or syrup, so it's not only a moreish dessert but also a sweet energy boost for between meals.

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Runny ingredients

130 g dates, pitted
2 dl oat drink
1 tsp apple vinegar
4 bananas, very ripe, mashed (peeled approx. 450 g)
50 g white almond cream

Dry ingredients

200 g spelt flour
1 ½ tsp baking powder
1 pinch salt
30 g cocoa powder
½ tsp bourbon vanilla powder
40 g dark chocolate, chopped
40 g almonds, chopped

To decorate and bake

1 banana, halved lengthwise
2 tbsp almonds, coarsely chopped
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Utensils

One loaf tin (approx. 20 cm), greased or lined with baking paper.

How it's done

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Runny ingredients

Soften the dates in water for approx. 30 mins. Drain the dates well, puree in a blender along with the oat milk and vinegar.

Dry ingredients

Mix the flour, baking powder, salt, cocoa and vanilla in a large bowl. Stir in the runny ingredients. Mix in the chocolate and almonds. Transfer the cake mixture to the prepared tin.

To decorate and bake

Place the banana halves on top of the cake mixture, sprinkle with the almonds.

Bake for approx. 90 mins. in the centre of an oven preheated to 180°C.

Good to know
Tip: If the dates you are using are very soft, you won't need to soak them first.
Tip: If the banana bread turns very dark in the oven, cover it with foil towards the end.

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