Name: Fudgy chocolate banana bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 80 g spelt flour; 50 g flour cake; salt pinch; 25 g cocoa powder; 1 tsp baking powder; 1/2 tsp bicarbonate of soda; 90 g brown sugar soft; 3 honey; 60 g dates Medjool, pitted and roughly chopped; 2 eggs; 110 ml coconut oil; 2 bananas; 1 tsp vanilla extract; chocolate ganache; 100 g dark chocolate; 1/3 cup coconut cream

Recipe Disclaimer

Tap for method

Ingredients (16)

80 g	spelt flour
50 g	flour — cake
	salt — pinch
25 g	cocoa powder
1 tsp	baking powder
1/2 tsp	bicarbonate of soda
90 g	brown sugar — soft
3	honey
60 g	dates — Medjool, pitted and roughly chopped
2	eggs
110 ml	coconut oil
2	bananas
1 tsp	vanilla — extract
	chocolate — ganache
100 g	dark chocolate
1/3 cup	coconut cream

Tap for ingredients

Method:

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.