Normally overripe bananas in my house end up in the freezer for smoothies but I decided to re-work my banana loaf using a few brown bananas that were shouting ‘use me, use me’ so use them I did!
I added chocolate chips to this recipe which weren’t in my original banana loaf but they complement the bananas really well and, let’s be honest, who doesn’t love a bit of chocolate?!
Bananas are a prebiotic food (they feed the good bacteria in the gut) and contain a fibre called pectin which aids digestion. Bananas are also a natural antacid and can provide relief from heartburn and acid reflux.
-1/4 cup ground flaxseed
-1 cup gluten free all purpose flour (I use Bob’s Red Mill)
-1/4 cup brown rice flour
-1/4 cup coconut oil
-1 tsp. ground cinnamon
-1/4 tsp. ground nutmeg
-1 tsp. baking soda
-1 tsp. baking powder
-1 tsp. vanilla extract
-3 bananas (browned skin)
-1/2 cup maple syrup
-pinch of salt
-50g dark chocolate chips or good quality dark chocolate broken into pieces
How To Make
Pre-heat oven to 180C/355F & line a loaf tin with greased baking parchment.
Place all ingredients, except for one banana and the chocolate chips, in a food processor and blend until a batter forms.
Fold in the chocolate chips by hand – you may want to put the batter in a bowl to make it easier to fold in the chocolate chips.
Pour the batter into the prepared loaf tin and top with slices of the remaining banana (you can either split the banana in half and lay the 2 halves on top or cut the banana into discs and pop those on top).
Bake in the oven for 30-40 minutes until golden brown and a skewer comes out clean once inserted in the middle of the loaf.
Allow to cool slightly in the tin before placing on a wire rack to cool completely.
Serve either warm or cold.
Can be stored in an airtight container for up to 4 days.