Banana Bread with Chocolate Chips

This easy gluten free chocolate chip banana bread recipe makes the most delicious breakfast or afternoon treat. The chocolate chunks give it an extra indulgent twist. As you bite through the moist banana bread with warm, oozing chocolate.

We have been experimenting with lots of new ingredients recently and found the perfect way to incorporate one of our new favourite products, the Banoffee almond yoghurt from Nush. Using Nush in this recipe helps to create a really moist and sweet banana bread. This is perfect treat for this chilly spring weather.

Our favourite way to serve this with a big spoonful of our favourite peanut butter and an added dollop of Banoffee Nush.

If you love banana bread as much as we do, why not try our our mocha banana bread.

ingredients

Banana Bread

  • 480g very ripe bananas
  • 50g oats (1/4 cup)
  • 60g ground almond (1/3 cup)
  • 100g buckwheat flour (3/4 cup)
  • 60g coconut sugar (6 Tbsp)
  • 100g chocolate (we use Pitch Dark)
  • Pinch of sea salt
  • 3 packs choco Hazel dunx
level
1
Super Easy
method
  • Preheat the oven to 180 degrees and grease a loaf tin with coconut oil.
  • Peel the bananas and place them in a bowl. Mash these with a fork until they are smooth. Add the oats, ground almonds, buckwheat flour, salt and coconut sugar. Stir this mixture well until it has fully combined.
  • Roughly chop up the chocolate and stir though the mixture, making sure that it is evenly distributed. Carefully fold in the Dunx dip.
  • Pour the mixture into a greased loaf tin and bake for 45-50 minutes or until golden and firm.
  • Serving suggestion: a big spoonful of Banoffee Nush on top or some salted peanut butter - yum!
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