A moist and soft Banana Bread full of flavour, with dark chocolate, roasted nuts and speculaas spices, but 100% gluten-free, vegan and without added sugars.
| Preparation time: 15 minutes |
| Baking time: 50 - 60 minutes |
| Cooling time: 30 minutes |
| Total time: 1 hour 45 minutes |
| Number of servings: 10-12 slices |
Ingredients
4 ripe bananas + 1 banana (cut in half, for the topping)
75 ml coconut oil (melted)
60 ml almond milk (or other plant-based milk of choice)
1 tsp vanilla extract
210 g LaBour Gluten-Free All-Purpose Flour Blend (sifted)
1 tsp baking powder (sifted)
1 tsp baking soda (sifted)
1 tsp speculaas spices (or cinnamon)
Pinch of salt
60 g 100% dark chocolate (chopped into pieces)
60 g roasted nuts of choice (chopped)
(Coconut) oil for greasing
Equipment
Loaf pan (approx. 25 cm)
Mixing bowl
Fork or hand blender
Spatula / whisk
Sieve
Instructions
1. Preparation
Preheat the oven to 175 °C (convection fan function). Grease the loaf pan with (coconut) oil and lightly dust with flour.
2. Mix wet ingredients
Mash the 4 bananas in a large mixing bowl. Add the melted coconut oil, almond milk, and vanilla extract. Mix until smooth.
3. Add dry ingredients
Add the sifted flour, baking soda, baking powder, pinch of salt, and speculaas spices (or cinnamon) to the bowl. Mix briefly until the dry ingredients are just combined.
Add the chopped chocolate and nuts to the batter and fold them in evenly.
4. Shape and decorate
Pour the batter evenly into the baking pan. Place the banana, cut lengthwise with the cut side facing up, on top of the batter and press it down lightly.
6. Bake
Bake the banana bread in the middle of the oven for 50 to 60 minutes to 1 hour at 175°C (convection fan function). Check for doneness by inserting a skewer or knife into the thickest part of the banana bread (avoiding melted chocolate pieces). If it comes out clean and dry? Then the banana bread is done.
7. Cool
After baking, let the banana bread rest in the pan for a few minutes. Carefully remove it from the pan and place it on a wire rack to cool further.
Tips
- Store the banana bread in an airtight container at room temperature or in the refrigerator for up to 1 week.
- You can freeze the banana bread for up to 3 months. If desired, slice the banana bread beforehand and wrap each slice individually in cling film. This way, you can easily thaw a piece at room temperature whenever you want.