top of page



Banana bread is very popular among lazy, untalented bakers (aka me) because it is that kind of cake that always turns out nice. This chocolate variation is my personal favorite.

1 1/2 cups buckwheat flour (or almond)

5 very ripe (large) bananas

+3 for layering

3 Tbs flaxseed

2 Tbs cacao powder (22g)

2 Tbs carob powder (22g)

1 Tbs cinnamon

3 tsp baking powder

8 ounces plant milk of your choice

100g vegan chocolate chips (or your choice)

Preheat oven to 359

Blend 5 bananas, cacao, carob, cinnamon, flaxseed, and plant milk in a high-speed blender. Combine liquid ingredients with buckwheat flour in a bowl and whisk with a hand mixer until well combined. Mix in the chocolate chips.

Alternatively to chocolate chips, you can cut a slab of dark chocolate into small pieces. Grease a loaf pan with oil and cut out parchment paper to line the bottom. Cut the 3 remaining bananas lengthwise. Pour half of the batter in, then layer with 3 banana halves, pour the rest of the batter in and arrange the other 3 halves on top. Place in the oven and bake for 40-60 minutes or until a toothpick inserted into the center comes out clean – if you hit the melted chocolate just try a different spot! Sprinkle a few chocolate chips on top and watch them melt!

Spread with nut butter of your choice and enjoy with a cup of tea or cold plant milk.

This quickly became a family favorite and I found it originally on @healthyfoodfairy


I commenti sono stati disattivati.
bottom of page