The banana bread is easily the most aromatic, delicious, and moist bread out there. Resisting a slice might be quite challenging! But it is high on carb, so Laura Peirce invented this Vegan Choc Banana Bread – oil-free, gluten-free, and sugar-free! Serve during brunch, or even at big events, and complete with a hot cup of coffee or Du Choc! 😉

Ingredients

3 each  Bananas

1/3 cup Apple puree

1/2 cup Natvia Baking Sugar

1 tsp  Vanilla essence

1 cup  Almond Milk unsweetened

1 tsp  Apple Cider vinegar

1 cup  Almond meal

1/2 cup Brown rice flour (or other GF flour)

1/2 cup Buckwheat flour (or other GF flour)

1/4 cup du Chocolat drinking powder

1 tsp  baking powder

1/2 tsp  Baking soda

2 tbsp  Cacao Powder

1/2 tsp salt

Directions 
1. Preheat oven to 160 degrees Celsius.

2. In a blender, add the almond milk and apple cider, and let rest for 2 minutes. Add the banana, apple sauce and vanilla. Blend. Add the sugar and cocoa and cacao powders, then blend.

3. Pour mix into a bowl. Sift in the rest of the ingredients (minus almond meal: just hand-whisk that in). Hand mix. Then pour into a lined bread tin, and bake for 55 minutes. Check at 40 minutes, then check every 5 minutes with a skewer/tooth pick until cooked (when skewer comes out clean). Remove from oven.

4. Allow bread to completely cool before cutting (3 – 5 hours).

Servings 10 slices

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