Is it even lockdown 3 without the continuation of banana bread?! Sorry if you’re sick of it by now but hey, this one involves not one but TWO doses of chocolate and I think we all deserve some of the good stuff now don’t we… The swirl effect is studded with chunks of chocolate, making it that bit extra special while still being health and vegan-friendly. Next time I might even add some white chocolate chunks in too for extra deliciousness 🙂 Try making these into muffins if you prefer – whatever floats your boat!
- 2 large overripe bananas
- 200ml milk of choice (I used Mighty Pea unsweetened)
- 2 flax eggs (I used Yum & Yay flaxseed)
- 1 teaspoon vanilla extract
- 100g gluten-free flour (I used Dove’s Farm)
- 100g coconut sugar (I used The Coconut Company)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 4 tablespoons cocoa or cacao powder (I used Bioglan)
- 2 tablespoons chocolate milk (I used Mighty Pea chocolate m.lk)
- 50g dark chocolate (I used Montezuma’s)
- First preheat the oven to 180C and grease and line a loaf tin.
- Blend the bananas, milk, eggs and vanilla until smooth.
- Add in the flour, sugar, cinnamon and baking powder and blend again. Take out 4 tablespoons of the batter and place in a separate bowl. Add in the cocoa or cacao powder and chocolate milk and beat together. Stir the chocolate chunks into the plain batter.
- Spread half of the plain batter into the base of the tin, then add dollops of the chocolate batter on top and swirl gently with a knife. Add remaining spoonfuls of plain batter and remaining chocolate one on top and swirl again. Sprinkle a bit more dark chocolate on top.
- Bake for 35-40 minutes until risen and golden. Allow to cool, remove from tin, slice and enjoy!