To celebrate the beginning end of #NationalChocolateWeek (and also to use the 4 bananas that have been sitting on my worktop, getting blacker by the day), I wanted to share with you my recipe for Banana, Chocolate, Date & Pecan Loaf. The fist time I had banana and chocolate cake, it was made by a friend from a recipe found on the back of a packet of Bourneville (a recipe I still have folded in my recipe box). It was so delicious that I knew I had to create a Free From version. I make this one now whenever I have bananas that need using and it's a firm favourite.
Makes one loaf
4 overripe bananas
2 free range eggs
80g coconut oil, melted
75g coconut milk
4tbsp brown rice syrup
50g cashew butter
150g buckwheat flour
150g chestnut/teff flour*
1/2tsp baking powder
6 medjool dates, chopped
40g chocolate, chopped - I use Willies 100% Cacao
Seeds of 1/2 vanilla pod or 1tsp vanilla extract
Pinch Himalayan/sea salt
*You can use 300g buckwheat flour instead of a mixture of buckwheat and chestnut/teff flour.
The teff flour gives it the dark colour and a deeper malty taste.
- Preheat oven to 170C.
- Line a loaf tin with greaseproof paper.
- Mash the bananas in a mixing bowl with a fork before mixing with the eggs, coconut oil, coconut milk, brown rice syrup, and cashew butter.
- Add the flours, bicarbonate of soda, baking powder, pecans, dates, chocolate, vanilla and salt. Stir with a spoon until thoroughly combined.
- Pour batter into the loaf tin and bake for 1hr. You may need to cover the loaf with tin foil half way through the baking to stop it from burning.