Chocolate Banana Bread

I’ve been eating a disgusting amount of chocolate recently because I’m quite attached to feeling anxious about almost everything.

This week I had to cancel a highly anticipated vacation to Australia because of travel restrictions linked to the Coronavirus outbreak. And I’m gutted to say the least. I’ve literally been taking my frustration out on my gut, but I’ve reigned myself in and have pulled myself towards myself.

I’ve limited my gluttony to some home made treats, instead of slabs of chocolate and sleepless nights, accompanied with crazed, sugar-induced highs and Candy Crush binges. It’s been that bad.

This loaf is sweet because it contains honey, but no sugar was added to this recipe. You can substitute the honey for maple syrup if you like.

Ingredients

1 slab Nova, Salted Caramel, Cashew and Chili, chopped up in large chunks

2 large eggs

1/2 cup coconut oil, melted

1/2 cup honey/maple syrup

1/4 cup plain yogurt or oat/almond milk

2 tsp vanilla

4 ripe banana’s, mashed

1 tsp baking soda

1 cup white flour

3/4 cup nutty wheat flour

1/2 tsp cinnamon

1/2 tsp salt

Method

1. Preheat oven to 190 degrees.

2. Spray a medium loaf pan/grease it well

3. Mash banana’s with the baking soda and set it aside.

4. In a large bowl, sift white flour, add nutty wheat flour and with a whisk, mix in cinnamon and salt.

5. In a separate bowl, whisk all the wet ingredients for 2 minutes.

6. Combine the flour to the wet ingredients and mix with a wooden spoon.

7. Fold in banana’s and chocolate last. Don’t overmix.

8. Pour batter into loaf pan and bake for 50 minutes.

9. Let the cake cool for 10 minutes before removing it from the pan.

10. Enjoy warm with some butter.