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