RECIPES BY Rhiannon Lambert

Chocolate Banana Bread

  • 1 HOUR 15 MINS
  • 1 LOAF
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

280g flour (I mixed 50:50 plain and spelt)

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

90g cocoa powder

75g chopped walnuts

5 medium bananas (very ripe!)

75ml maple syrup

110g coconut oil, melted (or 110g softened butter)

1 tsp vanilla essence

2 medium eggs (or flax egg)

Pinch of salt

Directions

  1. Preheat the oven to 180°C. Line a loaf tin with cooking spray or coconut oil, and cover with baking parchment.
  2. In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, cocoa powder, chopped walnuts, and a pinch of salt.
  3. In another bowl, mash 4 of the bananas until smooth, and combine with the maple syrup, melted coconut oil, vanilla essence and 2 eggs. Add a pinch of salt, and whisk together until the wet ingredients are smooth, but avoid overmixing.
  4. Pour the wet mixture over the dry ingredients, and stir with a spatula to combine.
  5. Pour the mixture into the prepared loaf tin, smoothing it out to make sure the batter is even. Slice the remaining banana in half and place flat-side-up in the top of the loaf, pressing down gently.
  6. Place the tin in the middle of the oven and bake for 50-60 minutes, until a toothpick comes out clean. Cover with foil after 30 minutes to avoid the top over-browning.
  7. Remove from the oven and let it rest for 15 minutes before placing on a wire rack to cool fully before slicing.
  8. Store the bread at room temperature for up to 4 days or in the freezer for up to 3 months. Ensure the bread is fully cooled before freezing.
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Re-Nourish: A Simple Way to Eat Well

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