Bake Chunky Choc Banana Bread

By Stephanie Meades, functional nutritionist at Thirroul’s Life Wellness Co.

One of my sons’ favourite home-schooling subjects has been ‘Mummy’s Home Economics’ class. Each day they look forward to creating something new from the wholefood ingredients in our pantry and fridge and working out how to put them together. It doesn’t always work out, but they keep trying and it warms my heart to know they are developing such great life skills. This recipe was one of their best creations and they gave me permission to share with all the other kids!

Chunky Choc Banana Bread

Serves 12-14 slices

Ingredients

3 ripe bananas (mashed)

3 eggs (whisked)

¼ cup coconut oil (melted)

¼ cup maple syrup

1 tsp vanilla extract (organic)

2 cups almond meal

¾ cup buckwheat flour

1 ½ tsp baking powder

2 tsp cinnamon

100g dark choc chunks (>80% cacao)

Note: The higher the cacao content of the chocolate your use, the more health-boosting benefits you will receive as Cacao is super mineral-rich, being one of the highest food forms of magnesium and contains more than seven times more antioxidants than green tea. Not that we needed an excuse, right?

Method:

Preheat the oven to 180°C degrees and line a loaf tin with baking paper.

Mix all wet ingredients (bananas, eggs, oil, maple syrup and vanilla) until well combined and set aside.

Mix all dry ingredients (except the choc chunks)  in a separate bowl and then combine with wet ingredients. Mix well. Add 80g of the choc chunks to the mixture and stir to combine, saving the remaining choc chunks for the topping.

Pour the mixture into the loaf tin and then sprinkle choc chunks on top for decoration.

Put the bread into the oven and bake for 45 minutes. Once cooked through, allow the bread to cool for 10 minutes prior to slicing and serving with some organic butter or nut butter. Delish!

Store leftovers in an airtight container for up to 3-4 days in the fridge. Enjoy!