This is a delicious twist on my favourite banana bread. The moist banana bread works perfectly with the gooey mocha middle. I love this with a spoonful of CoYo and berries for an indulgent breakfast or as a tasty 4pm pick me up.
Ingredients:
Banana Bread
- 600g Bananas
- 100g Oats
- 225g Ground Almonds
- 150ml Maple Syrup
- 15g Raw Cacao
Mocha Middle
- 10 Medjool Dates
- 90g Cashew Butter
- 1 tsp Vanilla Powder
- 4 tsp Instant Coffee
- 10g Raw Cacao
- Pinch of Sea Salt
Crumble Topping
- 100g Oats
- 40g Coconut sugar
- 30g Coconut oil
- 40g Oat Flour
- 50g Banana
- 1 1/2 tsp Vanilla Powder
- Pinch of Sea Salt
Extra
- 2 tbsp Peanut Butter
Time
Prep Time: 20 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 35 minutes
Difficulty
Difficulty: 3 of 5
Method:
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Preheat the oven to 180 degrees and grease a loaf tin with coconut oil
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Put the bananas in a bowl and mash with a fork.
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Add the oats, ground almonds, maple syrup and raw cacao to the mashed banana. Mix this together, scraping the sides as necessary.
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Put half of the mixture into the loaf tin and set aside whilst you make the mocha middle.
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Pit the dates and place them in the food processor. Blend these until you have a date paste.
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Add the cashew butter, vanilla, raw cacao, coffee and sea salt to the food processor. Blend until the ingredients combine.
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Once combined, roll the mocha mixture into a cylinder shape and place this in the centre of the loaf tin.
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Pour the other half of the banana bread mixture on top. This should cover the mocha middle.
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Place this into the oven and set the timer for 45 minutes.
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Whilst the banana bread bakes, assemble the crumble topping. In a bowl, mix the oats, coconut sugar, coconut oil, oat flour, banana, vanilla and sea salt. This should combine into a rough oaty texture with some crumble boulders.
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Put some greaseproof paper on a tray. Pour on the crumble topping and place it in the oven to bake.
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Set the timer for 30 minutes and bake until golden brown and crunchy.
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Once both, the banana bread and oaty crumble are out of the oven, place these on a cooling rack for 15 minutes.
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Spread the peanut butter on top of the loaf and sprinkle the oaty crumble on top.
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You can eat it straight away or serve it with CoYo and berries for an extra treat.
