So, I’m continuing the banana bread baking obsession.. and with no intention of stopping anytime soon! I just can’t seem to get enough. They’re really quick and and simple to throw together in one bowl, as well as being ideal to serve at any occasion! Not to mention, the endless flavour possibilities to experiment with. What should I try next? This recipe is also both dairy & gluten free, using oat flour and coconut oil, which are two of my free from baking staples.
Ingredients
- 2 ripe bananas + 1 extra for topping
- 2 eggs
- 150 g un-refined caster sugar or coconut palm sugar
- 150 g oat flour
- 40 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarb
- Pinch sea salt
- 75 g coconut oil slightly melted
large Handful Peanut butter chips
Instructions
- Preheat your oven to 180c and line a loaf tin with baking paper.
- In a large mixing bowl, cream together the coconut oil and sugar with a wooden spoon or electric whisk, until light and fluffy.
- Beat in the eggs one at a time. Then, mash the 2 bananas with the back if a fork and stir these through.
- Fold in the dry ingredients to fully combine for a smooth batter. Stir through the peanut butter chips, reserving a few for topping.
- Transfer the mixture into your loaf in and top with the extra banana, sliced lengthways and the remaining peanut butter chips.
- Bake for around 50 minutes, or until cooked through. Then allow to cool before slicing.
