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chocolate chip banana bread

Chocolate chip banana bread

We have been using green banana flour in our recipes for a few years now, due to its high nutritional profile. Green banana flour contains potassium, magnesium and manganese, amongst other nutrients as well as being a great gluten free flour alternative, with the added bonus of being a great source of dietary fibre and ‘resistant starch’ for digestive health benefits.

When we used this ingredient only a few years ago, we received a lot of feedback relating to the lack of availability of this product, outside of specialist health food stores.  We were so excited to discover that 100% natural, Australian green banana flour can now be found under the macro brand at Woolworths! It is such a great addition to this chocolate chip banana bread.

Aside from the nutritional value of this ingredient, we love that waste is reduced. This is because when there is an oversupply or  less ‘perfect’ (aesthetically) bananasthese are used and ground in order to make the flour. This gives farmers a new market where over supply of fruit can be utilised as there is no stringent specifications with regard to appearance.

We have used one cup of green banana flour in this recipe, together with one cup of almond flour to make this delicious gluten free loaf that provides a source of protein and fibre.  Paired with fresh bananas and oozing dark chocolate, this is the ultimate healthier alternative to traditional sugar laden banana bread.

Chocolate chip banana bread

Serves 10.

Ingredients

1 cup macro Australian almond meal
1 cup macro banana flour
1/4 cup coconut sugar
1 tsp baking powder
1 tsp vanilla bean powder (or extract)
1 tsp cinnamon
1/4 tsp Himalayan salt
3 macro organic eggs*
4 ripe macro Organic bananas
1/3 cup cashew butter
1/4 cup macro coconut oil
1/3 cup macro Organic almond milk
100 grams chocolate, roughly chopped

*To make vegan, substitute eggs for 2 tablespoons soaked chia seeds

Method

  1. Preheat oven to 180 degrees C.
  2. Combine all dry ingredients in a large mixing bowl, mix well.
  3. Then combine eggs, banana, cashew butter, coconut oil and nut milk in a blender, blend until smooth.
  4. Add to dry mixture and mix well.
  5. Then add chocolate, stirring gently.
  6. Spoon mix into greased and lined baking tin and bake for approx. 30 minutes.
  7. Allow to cool slightly before removing from tin.
  8. Serve and enjoy!
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