Chocolate Banana Bread with Jujube and Almonds
Ingrediënten
- 60 g about 2 oz coconut sugar
- 2 small bananas peeled
- 2 tbsp coconut oil
- 3 tbsp raw cacao powder
- 2 free-range eggs
- 115 g about 4 oz ground almonds
- 70 g about 2 ¾ oz gluten-free flour
- ½ tsp bicarbonate of soda
- 1 tsp gluten-free baking powder
- A pinch of salt
- A pinch of cinnamon
- A handful of dried jujube fruits roughly chopped
- 40 g about 1 ½ oz dairy-free chocolate chips (optional)
- Yields 6 Servings | Preparation Time: 5 minutes | Cooking Time: 25 minutes |
Calories: Approximately 328 per serving
Instructies
- Preheat your oven to 180°C (about 356°F) and line a loaf tin with greaseproof paper.
- In a food processor, combine the coconut sugar, peeled bananas, coconut oil, and cacao powder.
- Crack in both of the eggs and mix again.
- Add all the remaining ingredients, excluding the jujube and chocolate chips, and blend until everything is well combined, resulting in a reasonably smooth batter.
- Stir in the chopped jujube fruits and chocolate chips, if you're using them, and pour the cake batter into the lined tin.
- Bake in the preheated oven for approximately 35 minutes or until a skewer comes out clean when pierced.
- Transfer the baked banana bread to a wire rack and allow it to cool completely.
Notes / Tips / Wine Advice:
Enjoy your delicious Chocolate Banana Bread studded with jujube and almonds!
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