A classic banana bread with a little something special. Chocolate! Banana and chocolate are a dreamy combination; with thick ribbons of chocolate swirled into every bite, you’ll never look at banana bread in the same way again!
Bananas are incredibly good for you. They are packed with potassium that promotes bone and digestive health. They also contain high quantities of vitamin B6 which acts as an anti-inflammatory agent and keeps infections at bay. The vitamin B6 in bananas also plays a pivotal part in cell formation and proper nervous system function. This cake is packed with banana goodness so you can definitely justify that extra slice 😉
This delicious cake is gluten free and dairy free so it’s super healthy. It does have eggs in but you could easily swap them out for some flax eggs without making much difference if you are vegan. It’s lovely and moist, unlike a lot of gluten free cakes, and so satisfying!! Me and my Dad ate more than half of the loaf in one night! This recipe is definitely a keeper!
225g Gluten free self-raising flour (I use Doves Farm)
110g Dairy-free butter or coconut oil
70g brown sugar
1 tsp vanilla extract
3 ripe bananas
2 tbs almond milk (I use Alpro)
1 heaped tbs cacao
3 tbs hot water
Handful of mixed dried fruits
Preheat your oven to gas mark 4 and grease and line a loaf tin with baking parchment. Add the flour, sugar and dairy-free butter to a food processor and process until it resembles fine breadcrumbs.
Beat the eggs and vanilla together in a bowl. Peel and mash your bananas in a separate bowl.
Add the bananas and egg mixture to the food processor. Pulse until evenly mixed. Check the texture: it should have a soft, dropping consistency. If too stiff, add in the almond milk.
Add the cacao and hot water to a mixing bowl. Mix with a spoon until it forms a chocolate paste. Spoon in half of the cake mixture and stir until the mixture is evenly chocolatey.
Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. Sprinkle the dried fruit on top.
Bake for approximately 55 minutes to 1 hour. If you like your cake gooey and extra moist take it out a little earlier. Allow the cake to cool and then remove from the tin, slice and enjoy!