AuthorTessa Pennick
RatingDifficultyBeginner

There are so many different ways you can enjoy this banana bread, fresh out of the oven, slathered in butter or honey, cold and chilled, even with some additional nut butter on top or simply enjoy it as it is. You could also try some different flavour combinations such as adding in orange zest, chopped nuts (if tolerated), dried and chopped dates or figs or some fresh blueberries for something a little different. Any way you have it, it's sure to be absolutely delicious!

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr

 4 ripe bananas (or roughly 2 1/2 cups mashed)
 4 eggs
 0.50 cup nut or seed butter
 0.75 cup Changing Habits Cacao Melts, roughly chopped
 0.50 tsp baking soda
 0.50 tsp baking powder
 2 tsp Homemade Vanilla Essence or powder
 0.50 cup coconut flour, sifted
 Optional: 1/4 - 1/2 cup Changing Habits Rapadura Sugar (if your taste buds need a little more sweetness)

1

Preheat the oven to 180C and grease and line a loaf tin.

2

Add eggs, nut or seed butter, melted coconut oil and bananas to a food processor or thermomix and blend until well combined, then scrape down the sides of the bowl.

3

Now add in all other ingredients (except cacao melts) and start with 1/4 cup of rapadura sugar if choosing to add it in and mix together again until well combined. Taste the mixture, if your taste buds need a little more sweetener from the sugar then keep adding a little more until you reach your preference.

4

Pour the batter into your loaf tin and mix or sprinkle the chopped cacao melts into it. Clean up the edges of the batter so it's even and they won't burn and pop it into the oven to bake for 50-55 minutes the time will depend on your oven, or simply keep and eye on it and cook it until golden brown and cooked through.

5

Remove from the oven and allow it to cool in the tin for 15 minutes. Then remove the loaf and allow it to cool on a wire rack so it's doesn't go soggy.

6

Slice and serve warm or chilled.

Ingredients

 4 ripe bananas (or roughly 2 1/2 cups mashed)
 4 eggs
 0.50 cup nut or seed butter
 0.75 cup Changing Habits Cacao Melts, roughly chopped
 0.50 tsp baking soda
 0.50 tsp baking powder
 2 tsp Homemade Vanilla Essence or powder
 0.50 cup coconut flour, sifted
 Optional: 1/4 - 1/2 cup Changing Habits Rapadura Sugar (if your taste buds need a little more sweetness)

Directions

1

Preheat the oven to 180C and grease and line a loaf tin.

2

Add eggs, nut or seed butter, melted coconut oil and bananas to a food processor or thermomix and blend until well combined, then scrape down the sides of the bowl.

3

Now add in all other ingredients (except cacao melts) and start with 1/4 cup of rapadura sugar if choosing to add it in and mix together again until well combined. Taste the mixture, if your taste buds need a little more sweetener from the sugar then keep adding a little more until you reach your preference.

4

Pour the batter into your loaf tin and mix or sprinkle the chopped cacao melts into it. Clean up the edges of the batter so it's even and they won't burn and pop it into the oven to bake for 50-55 minutes the time will depend on your oven, or simply keep and eye on it and cook it until golden brown and cooked through.

5

Remove from the oven and allow it to cool in the tin for 15 minutes. Then remove the loaf and allow it to cool on a wire rack so it's doesn't go soggy.

6

Slice and serve warm or chilled.

GF Choc Chip, Cinnamon Banana Bread
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