Choc Nana Bread

There are few things I enjoy more than cooking healthy treats. It’s so nice to savour something sweet, delicious and nourishing without feeling guilty about it. As a subscriber to Goodness Me Box, a monthly health food sampling service, I was given a free e-book that has a great range of sweet, healthy recipes. The one that stood out most for me was the Choc Nana Bread – a gluten free, dairy free, refined sugar free and paleo version. After dreaming about the delicious banana bread at Ritual in Northbridge, I was hoping this recipe might come a little close to it, and it sure did! It was absolutely delicious, so moist and was extra delicious toasted with a bit of butter. I added a sprinkle of coconut sugar over the top before baking, but otherwise the recipe I used is exactly as below, enjoy! X



2 cups almond meal
1 teaspoon ground cinnamon
1/4 cup raw cacao powder (or just cocoa powder)
1 tablespoon chia seeds
1/2 cup activated walnuts, toasted & roughly chopped
1 teaspoon baking soda
Pinch himalayan pink salt
4 eggs
1/2 cup rice malt syrup
1 vanilla bean, seeds scraped
1/4 cup almond butter
1/4 cup coconut oil, melted plus extra for greasing
2 very ripe bananas, mashed well
Extra banana, sliced lengthways for garnish
Cocao nibs for garnish, optional


1. Preheat the oven to 170Γ…Γ£C fan forced, grease a 20 x 12 cm loaf tin with coconut oil and line with baking paper.

2. In a large bowl, combine almond meal, cinnamon, raw cacao powder, chia seeds, nuts, baking soda & pink salt and mix until combined.

3. In another bowl, add eggs, rice malt syrup, vanilla, nut butter & coconut oil and whisk well then add banana and whisk until well combined.

4. Pour wet mixture into dry ingredients and stir until well incorporated. Spoon the batter into the lined loaf tin and spread evenly with a spatula to level the surface.

5. Lay the sliced banana on the top and cacao nibs, if using. Bake in the oven for 40-45 minutes, or until loaf is golden on top and a skewer in the centre comes out clean.

6. Let it cool mostly in the tin; then carefully transfer onto a wire rack. Slice and serve fresh or toasted with some butter, nut butter or tahini spread, rice malt syrup & cinnamon.


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