A really easy cake – the classic taste of banana bread with a chocolate twist, and without the allergens.
This recipe is a complete happy accident. I have been baking a variation of this recipe by the wonderful Mary Berry (reducing the sugar and using gluten-free flour), for about a year as it’s really quick and easy.
This completely allergy-free version came by accident after work one night. The cupboards were bare, so I whizzed up one of these loaves and popped it in the oven before going up to read a bedtime story to my youngest. When I came back downstairs again, I spotted the eggs on the worktop that hadn’t made it into the cake – oops.
With trepidation, I took it out of the oven. It wasn’t quite as risen as usual, but it still tasted great! So whilst I have proven that this works without any kind of egg, I now add in 2 ‘flax eggs’ to boost the Omega 3 and fibre content of this cake. Of course, if you can tolerate eggs, please feel free to use 2 in this recipe (they are full of vitamins and minerals) as well as the ground flax seeds (without the water) to get the full benefits.
As with all the cakes and bakes on this website, I sneak in ingredients with added health benefits that can be difficult to find in shop-bought versions, or are exceptionally expensive. But don’t worry, I won’t have you scouring specialist shops, these ingredients are easy to find in all the big supermarkets.
Banana bread with chocolate chips
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| Prep Time15minutes |
| Cook Time55minutes |
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- 2 tbsp ground flax seed also called linseed, or you can use 2 eggs
- 6 tbsp warm water
- 100 g coconut oil or vegetable oil
- 100 g caster sugar you could use coconut sugar it's very expensive
- 2 large bananas
- 2 tbsp coconut milk or rice milk
- 150 g gluten -free self raising flour
- 50 g dairy-free chocolate chopped into small chunks
- 25 g cocoa nibs (optional)
- 1/2 tsp baking powder gluten-free if required
Quantity of servings: large slices
View units in:
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Ingredients
Quantity of servings: large slices View units in: |
- You will need a 900g/2lb loaf tin, lined. Heat oven to 160C fan/180C/ GM 5.
- Begin by making the 'flax eggs' by mixing the ground flax seed/linseed with the warm water and leave for at least 10 minutes. It will start to look like wallpaper paste when it's ready. Skip this stage if you are using chicken eggs.
- Food processor option:
Add the coconut oil and sugar and blend. Add the bananas, blend again and then add all the other ingredients - including the 'flax' or normal eggs. - Hand mix option:
Mix together the coconut oil and sugar until light and fluffy. Mash the banana, add it in, and then stir in all the other ingredients including the 'flax eggs'. - Tip into the lined loaf tin, and bake in the oven for 55 minutes. All ovens are different, so I would recommend after 50 minutes in the oven that you check to see if a skewer comes out clean and if not, check at 5-minute intervals after that.
Calories from Fat 171
29%
70%
1%
3%
13%
16%
6%
1%
4%
4%
5%