Banana bread with chocolate chips

Banana bread with chocolate chips
9th January 2017 Katie

 

banana-bread-2-900

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

Banana bread with chocolate chips

Votes: 0
Rating: 0
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Prep Time15minutes
Cook Time55minutes

Ingredients

Quantity of servings: large slices


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Ingredients

Quantity of servings: large slices


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Instructions
  1. You will need a 900g/2lb loaf tin, lined. Heat oven to 160C fan/180C/ GM 5.
  2. 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.
  3. 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.
  4. 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'.
  5. 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.

Nutrition Facts
Banana bread with chocolate chips
Amount Per Serving
Calories 310
Calories from Fat 171
% Daily Value*
Total Fat 19g
29%
Saturated Fat 14g
70%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 35mg
1%
Potassium 112mg
3%
Total Carbohydrates 38g
13%
Dietary Fiber 4g
16%
Sugars 20g
Protein 3g
6%
Vitamin A
1%
Vitamin C
4%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.

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