Who doesn’t love banana bread?! Banana bread brings back so many memories for me. My Mum used to make it weekly. I used to love coming home from school and been welcomed with the smell of a freshly baked banana bread. I would then go and cut off one hefty chunk and have it when it was still warm and moist and crumbly. UMMMMUMMMM!!! Then my brother and I would quickly make our way through the rest of the loaf. It would be gone within the evening. No control haha!
I’ve made so many banana bread recipes and I’ve mastered my version of my Mums classic chocolate banana bread which I’ve spoke about above. I’ve now moved on to trying to create my free from version for my business. I think I’ve done a pretty good job but I’ll let you be the judge of that. Warm, light and soft banana bread with chunks of soft and indulgent chocolate! What’s not to love?!?
I challenge you to wait until they’ve cooled down to gobble them all up!! In my opinion they’re best warm! But not so warm you burn all the top of your mouth.. That’s never pleasant or worth it.. But we all still do it time and time again.. We’ll never learn!!
Ingredients – makes 12 muffins/large cupcakes
335g really ripe mashed bananas
200g ground almonds
35g buckwheat flour
3 tbsp ground flaxseeds
0.5 tsp bicarbonate of soda
9 tbsp nut milk
1 tsp vanilla extract
2 tbsp maple syrup
40g coconut oil, melted
45g Well and Happy chunky monkey chocolate bar, cut into small chunks
Preheat the oven to Gas mark 5 and line a muffin tray with cases.
Mash the bananas together in a large bowl with the back of a fork until smooth.
Pour in the almonds, flour, flax and bicarb and mix well.
Add the milk, vanilla, maple and coconut oil.
Stir to combine.
Fold through the chocolate chunks and then divide the mixture evenly between the 12 cases.
Bake for 30 minutes – until golden on top.
Pop the muffins on a wire rack to cool.
Enjoy for breakfast or as a snack or pudding. Perfect warm with nice cream, peanut butter and more melted Well and Happy chocolate.