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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - VEGAN, Gluten Free Chocolate Banana Bread

Vegan, Gluten-Free Chocolate Banana Bread

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth

Prep

cook

serves

Ingredients

2 Tbsp Linseed meal

6 Tbsp water hot water

1 cup raw cocoa powder

2 Cups Gluten-free 1-to-1 Baking flour (Bob’s Red Mill)

1 tsp Salt

6 large bananas about 3 cups smashed

2/3 cup of melted coconut oil

1 cup coconut sugar

1 tsp vanilla extract

 

Topping (optional)

High protein granola mix (see recipe)

50 g of 70% Dark mint chocolate melted (vegan)

Method

  1. Heat oven to 180 ° Grease a 23 by 15 cm loaf pan with oil of preference and set aside.

  2. In a small bowl mix together the linseed meal and water, and set aside for 10 minutes.

  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

  4. In a large bowl, mash the bananas with a fork. Add the melted coconut oil and whisk until well combined. Then add the coconut sugar, linseed mixture and vanilla extract. Whisk until well combined.

  5. Fold in the dry ingredients into the wet ingredients until well combined.

  6. Pour batter into prepared pan. Bake for 65 minutes or until the toothpick comes out clean.

  7. If additional baking is required turn the oven down to 150 °C and bakes until the toothpick comes out clean.

  8. Switch off the oven leaving the loaf in the oven without opening for 10 minutes. Remove from pan and let in cool on wire rack.

  9. Top bread with melted chocolate and high protein seed granola, slice and serve with a topping of preference.

  10. Bread should have a shelf life of 4 days on the kitchen counter wrapped or stored in an airtight container. To freeze wrap in plastic wrap and aluminium foil and store for up to one month. Defrost before slicing.

Notes

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature