The Best Nut-Free Chocolate Banana Bread

Makes 1 loaf tin

This is the ultimate recipe for my nut-free people, better yet it’s the best recipe because it only uses one banana! I recommend you use the ripest one you can find as this bread isn’t overly sweet. Be sure to not overcook the loaf, otherwise, it will be very dry.

I highly recommend using a smooth & runny nut butter here or hulled tahini, as this will allow the bread to have a lovely texture once it is baked. Feel free to add some chocolate chips of choice to the batter before you place it in the oven!

Ingredients

1 medium very ripe banana mashed

2 eggs room temp

2 Tbsp melted oil/ghee

1/4 C hulled tahini (or nut butter)

2 Tbsp maple syrup

1/2 C buckwheat flour

1/2 C cocoa powder

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

Method

Mix wet ingredients well, and combine dry ingredients separately in another bowl. Mix the two to make a smooth batter (it shouldn’t shouldn’t be too thick). Pour into a lined loaf tin, add dark chocolate chips to the top and bake at 170 C for 35-40 minutes, using a knife to check if it’s done - adding tinfoil or extra time if you need. Let cool completely, slice and devour- but if you don’t, keep airtight in the fridge or freezer. Reheat before serving.