Salted Dark Chocolate Banana Bread

 

IMG_5319.jpgAt this time of year, we all seem to be seeking comfort, whether that’s fluffy socks, hot creamy drinks or hearty meals, the winter season means our bodies need warmth from the inside and outside, which you can provide through this fluffy and rich banana bread.

This banana bread is studded with dark chocolate chunks, sweetened with coconut sugar, and topped with flaky sea salt and caramelised bananas making it the ultimate treat or breakfast! I love banana bread for many reasons and have made several varieties on my blog, but you can never go wrong with a classic chocolate and sea salt combination as it will always hit the spot!

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I added Co Yo coconut yogurt instead of using oil and it gave the best result, the cake was fluffy yet moist with a gorgeous tang from the yogurt, and amazing served toasted with an extra dollop of yogurt and drizzle of maple syrup!

This banana bread is made with whole-wheat spelt flour and buckwheat flour, I’d recommend this combination as it adds a nutty flavour and some extra goodness, but you can use almond meal instead of buckwheat or simply white flour if you prefer. 

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More banana recipes:

Passion fruit and coconut banana bread bites

Sweet and salty marbles banana bread

Mango and coconut banana bread

Fool-proof banana bread

Spelt carrot cake muffins

Nutty fig and vanilla granola

Cinnamon buckwheat granola


Ingredients

3 ripe banans

1/2 cup almond milk

1/2 cup Co Yo yogurt

1 teaspoon vanilla paste 

1 tablespoon apple cider vinegar

1 1/2 cup spelt flour

1/2 cup buckwheat flour

1/2 cup coconut sugar

Pinch of sea salt

1 teaspoon baking powder

1/2 cup dark chocolate (chopped)


Method 

Preheat the oven to 180℃.

Next, mash the bananas in a large mixing bowl and then combine with the remaining wet ingredients.

In a smaller bowl, combine the dry ingredients than gently fold into the wet mix reserving a small handful of chocolate for the top of the loaf if you wish.

Line a small loaf tin with parchment paper, then pour in the batter, sprinkle over the remaining chocolate, top with a few slices of banana and a sprinkle of coconut sugar and sea salt so it created a caramelised top, then place in the centre of the oven and bake for 40-45 minutes or until a toothpick comes out clean.

Allow the loaf to cool fully before slicing, and enjoy within 4 days, or slice and freeze for easy on the go snacking for up to 2 months!

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