Banana Loaf with Choc Chips (Gluten Free)
A lovely sweet banana loaf, made even better with the addition of choc chips. Serve for breakfast with jam or berry compote – delicious.
In partnership with Planted.
Banana loaf with choc chips–got to be a winner? I’ve teamed up with Planted to create this absolutely delicious choc chip banana bread!
Planted drinks are suitable for Vegans and 1p from every carton is donated to the Woodland Trust, the UK’s largest woodland conservation charity!
I really hope you enjoy–I used the banana flavour, and it enhanced the banana flavour of the banana bread–so good!
Love, Niki xxx
10 servings
Ingredients
For the flax eggs
- 2 tbsp ground flax mixed with 4 tablespoons water
Dry loaf ingredients
- 150 g rice flour
- 45 g ground almonds
- 45 g oats gluten free if preferred blitzed to a flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tbsp ground flax
- 1/2 tsp sea salt
- 3 tbsp coconut sugar or brown sugar
- 1 tsp allspice
Wet loaf ingredients
- 3 tbsp peanut butter
- 150 ml Planted oat drink with banana
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 2 large very ripe bananas mashed
- 125 g dark chocolate chips
Instructions
- Make the flax eggs.
To make the loaf
- Preheat the oven to 180c /gas Mark 4.
- In the large bowl, combine all the dry ingredients.
- Add the banana, milk, vanilla, vinegar mixture and the peanut butter. Stir thoroughly until you have a smooth, thick batter. Stir in the flax eggs.
- Now add the wet mix to the dry, stir to combine well. Now fold in the choc chips.
- Grease a loaf tin with coconut oil then spoon in the batter. Smooth out to the edges.
- Bake for approx. 45 minutes, check that it’s cooked by sticking a skewer into the middle to ensure it’s cooked through. If not, pop back in the oven until cooked in the middle.
- Let it cool for at least 20 minutes, then turn out.
