CHOCOLATE SWIRL BANANA BREAD
Who doesn't love a good moist banana bread? I've made banana bread in the past but I gained a little bit of inspiration from a few other recipes I've seen, changed it up and made it my own and I think it is my best one yet!
- 3 large spotty bananas
- flaxmeal + 3 tablespoons of water
- 1 tsp vanilla essence
- 2/3 cup melted coconut oil
- crack himalayan salt
- 1/2 cup coconut sugar
- 3 tbsp maple syrup or agave nectar or rice malt syrup
- 3,5 tsp baking powder
- 3/4 cup non-dairy milk
- 1 1/4 cup almond meal
- 1 1/4 cup plain flour
- 2 tbsp chocolate sauce/spread
- 1 1/4 cup rolled oats
- Grease a non-stick bread pan with vegan butter or oil spray and pre-heat oven to 180 degrees celsius
- In a large bowl combine your flax meal and water mixture together and allow to sit for as long as possible, minimum 5-10 mins
- While your waiting, mash your bananas very well, leave as little amount of lumps as possible!
- Once your done mashing your flax mixture should be good to go (the flax mixture works as a good egg replacement whilst keeping the bread fluffy and moist), add your mashed banana, vanilla essence, coconut oil, coconut sugar, salt, sweetener, baking powder, and non dairy milk and whisk together, ensuring that you don't have any lumps of coconut sugar (they sometimes tend to do the same thing as brown sugar and form little balls)
- Now add remaining ingredients minus your chocolate and mix well until you have formed a nice batter and there are no traces of white lumps from the flour.
- Pour into your greased bread pan and then, using a teaspoon, drizzling your chocolate over the top. Using a chop stick, a skewer or a knife if you have neither of those thing, swirling the chocolate through the top of the batter.
- If you have a spare over ripe banana, chuck her on top for extra instagram worthy-ness
- Cook in the oven for an 1 hour and 15 minutes, or until crusty on top and cooked through (check after the first hour and adjust extra time based on your progress)