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.
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.
Notes
10 servings