Who doesn’t love banana bread? It’s been a favourite of mine for years, and something I’ve always tried to recreate, however never have I succeeded more than I did with this one. I combined another love of mine, chocolate, to make this recipe taste better than ever.
The Ingredients
1x400g tin of black beans
4 bananas
1/2 cup coconut flour
1 cup medjool dates
1/3 coconut syrup/maple syrup
3 eggs
1/2 cup dairy free milk
1/4 cup of cacao powder
PB FROSTING:
3/4 cup peanut butter
1/4 cup raw honey/maple syrup
3 tablespoons melted coconut oil
Method
Preheat the oven to 180 degrees Celsius. Line a loaf tin with parchment paper.
Start by draining the black beans and adding to a saucepan along with the pitted dates. Fill with water, boil to the boil and simmer for 3-5 minutes until the dates are as soft as can be without falling apart.
Drain the beans and dates and add to a blender along with the dairy free milk, coconut/maple syrup, 3 of the ripe bananas and cacao powder. Blend until smooth and pour into a large mixing bowl.
Add the whole eggs to a bowl and beat. Slowly fold it into the mixture stirring well. Add the coconut flour and mix really well.
Pour into the loaf tin. Slice the last banana in half and put across the top in an ‘X’ shape. Bake for around 30-40 minutes, or until you can insert a knife into the cake and it comes out clean.
If you’re making the PB frosting, simply mix all the ingredients together well, and mix/pour all over.
