Chocolate chip banana loaf
Craving cake but on a diet? This banana and chocolate chip loaf will leave you satisfied without the guilt
Calories: 115
Carbohydrates: 12.4g
Protein: 3.3g
Fat: 5.2g
High In:
1. Flavonoids - assists in lowering blood pressure, improving circulation and decreasing the risk of blood clots.
2. Manganese - helps to support bone density, prevent high blood sugar levels and it even contains Glucosamine to help assist with arthritic pains.
3. Vitamin B6 - helps regulate sleep as it is used to make Melatonin, and help control Anaemia as it is used to create Haemoglobin within the body.
Preparation time: 10 minutes
Cooking time: 50 minutes-1 hours
Serves: 12
Ingredients
2 ripe bananas
3 large eggs
55g full fat coconut milk
1.5 tbsp cornstarch
70g organic coconut flour
80g dark chocolate chips (70%)
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pure vanilla extract
2 tbsp organic pure maple syrup
a dash of salt
How to make it:
1. Preheat the oven to 180 degrees celcius
2, Mash the bananas in a medium to large bowl with a fork until it forms a smooth mixture.
3. Whisk in the eggs, coconut milk, vanilla essence and maple syrup.
4. In another bowl, combine the coconut flour, cornstarch, baking soda, powder and salt.
5. Slowly combine the dry ingredients into the wet ingredients bowl and stir until the batter is fully combined.
6. Finally, gently stir in chocolate chips so that they are evenly distributed throughout the batter.
7. Place some baking parchment paper in a loaf tin.
8. Pour in the batter into the tin ensuring that it reaches all of the corners and flatten the mixture on top.
9. Scraping a fork across the top will create a crispier crust to the cake.
10. Place in the oven and bake for 50 minutes. When cooked, if you place a knife in the centre of the cake it should come out clean.
Tips and Ideas
This recipe also works great with raspberries, blueberries or blackberries (keep the same amount of fruit, for example 100g of fresh blueberries, or 50g blueberries and 50g raspberries).