Chocolate Banana Bread
vegan, gluten-free & sugar-free
We’d gladly do without dirty weather and wet feet! It’s much nicer to use the dirty weather day to be creative and enjoyable in the kitchen. Chocolate mint tartelettes, creamy tiramisu or chocolate banana bread – where do we start?
- 150 g chickpea flour
- 70 g buckwheat flour
- 20 g Becks cocoa Sinnerman forte cinnamon
- 200 ml creamy vegetable milk
- 12 juicy dates (about 140g pitless)
- 3 ripe bananas
- 4 heaped tablespoons arrowroot starch (you can find it in health food shops)
- 1 dash of water
- 1 apple (not too small)
- 10 g cream of tartar baking powder
- 40 g walnuts
Pit the dates and mix with a dash of water. You can still see small pieces of date, this tastes particularly delicious in the banana bread later. Mash the bananas with a fork and roughly grate the apple. Chop and/or quarter the walnuts.
Mix all the ingredients together. Preheat the oven to 180°C. Place baking paper in a baking tin and pour in the batter. It should not be too high (about 3.5-4cm). Cover the dough with aluminium foil. Bake for 65 minutes. Then remove the aluminium foil and let it brown again for 5 minutes. Remove and leave for 40 minutes, then it is perfectly done and nice and moist! Sugar-free jam or yoghurt and fruit go perfectly with chocolate banana bread. Nut butter is also very good.
Happy baking, dear cocoa lovers!