This banana bread is a great way to use up leftover chocolate, as well as those bananas sitting at the bottom of your fruit bowl. We’ve used spelt flour instead of regular wheat flour as it contains more fibre and is easier for the body to digest. As well as bananas, we’ve added raisins, maple syrup or honey, and cinnamon to sweeten the cake and our Raw Power Mix for crunch. Try to use very ripe bananas with black spots as they are much sweeter, or bake your bananas in their skins in the oven for 15-20 minutes. This cake actually gets better with time as the bananas sweeten, so save some for tomorrow!
5 medium over ripe bananas, mashed
125g pot of natural yogurt
1 tsp vanilla extract
4 tbsp maple syrup or honey
2 tbsp coconut oil, melted
2 tbsp almond milk
250 wholemeal spelt flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tbsp cinnamon
½ tsp mixed spice
Pinch of salt
1 large handful of The Food Doctor Raw Power Mix (you can also use crushed walnuts or pecans)
1 large handful of broken chocolate (preferably 70% dark chocolate 70% but use up whatever you have left over from Easter)
Preheat the oven to 200C/180C/fan/gas 6, and grease and line loafing tin with baking parchment.
In a bowl, combine the mashed bananas, yogurt, maple syrup/honey, melted coconut oil and vanilla. Give it a good stir and set aside.
In another large bowl, mix together the spelt flour, baking powder, bicarbonate of soda, cinnamon, mixed spice and salt.
Gently stir the wet ingredients into the dry ingredients.
Stir in the Raw Power Mix and the dark chocolate chips (saving some chocolate for the top).
Gently scrape the mix into the baking tin and scatter the remaining chocolate chips on top.
Bake in the oven for 50 minutes or until a skewer comes out clean.
- Cool on a wire rack and eat warm or cold (we love it served with almond butter).