|80 g||spelt flour|
|50 g||flour — cake|
|salt — pinch|
|25 g||cocoa powder|
|1 tsp||Robertson's baking powder|
|1/2 tsp||Robertson's bicarbonate of soda|
|90 g||brown sugar — soft|
|60 g||dates — Medjool, pitted and roughly chopped|
|110 ml||coconut oil|
|1 tsp||vanilla — extract|
|chocolate — ganache|
|100 g||dark chocolate|
|1/3 cup||coconut cream|
Preheat the oven to 180º C.
Grease and line a 20cm loaf tin with baking paper. Sift the flours, salt, cocoa and raising agents into a large mixing bowl. Place the brown sugar, honey, dates, eggs, coconut oil, bananas and vanilla in a blender or liquidizer. Blitz until smooth and well combined with the consistency of a thick milk shake. Pour the wet ingredients into the sifted flour and fold through until incorporated. Pour the batter into the loaf tin and bake for around 35-40 minutes until cooked through.
Rest in the tin for 10 minutes before turning out to cool completely.
For the ganache, place the chocolate and coconut milk in a small heat resistant bowl and microwave for 40 seconds. Whisk until smooth and glossy. Be careful not to overheat. The residual heat of the bowl will be enough to melt the chocolate. Set the ganache aside to cool and thicken. Pour the ganache over the banana loaf and allow to set until until firm.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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