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Banana bread with chocolate and walnuts

This banana bread with chocolate and walnuts is a low-sugar, low-fat, dairy-free cake. It’s super easy to make, perfect for breakfast, afternoon tea, picnics, trips and parties. You can use gluten-free flour and oats if your diet requires it.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 ripe bananas
  • ⅓ cup vegetable oil
  • 2 eggs
  • 3 Tbsp coconut sugar or Stevia
  • 1 cup plant-based milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 Tbsp 100% cocoa powder
  • 1 cup flour
  • 1 cup oats
  • 1 tsp baking powder
  • 75 g chocolate minimum 80% cocoa
  • pinch of salt

Method
 

  1. Heat the oven to 180°C. Grease and line a medium loaf tin.
  2. In a large mixing bowl, mash the bananas with a fork, then add the oats and cinnamon. Combine and let it rest.
  3. In another bowl, whisk the eggs with the sugar and vanilla. Add the oil and milk, then gently combine.
  4. Add the flour, baking powder and salt to the banana mixture and gently combine. Add the egg mixture and combine until you get a sticky batter.
  5. Chop the walnuts and chocolate into tiny pieces, then fold these into the batter.
  6. Tip the batter into the prepared tin, spread it out evenly.
  7. Bake the loaf in the middle of the oven for 40-45 minutes. After 20 minutes you can cover the tin with foil, if the top is already browning. After 40 minutes poke the cake with a skewer - if it comes out clean, it’s done - if not, bake it for another 5 minutes or so.
  8. When the banana-bread is done, take the tin out of the oven.
  9. Rest the loaf the tin for 5 minutes, then move it to a wire rack. Let it cool completely before slicing it.