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The Food Medic's Chocolate Swirl Banana Bread recipe

posted on Thursday, 4th May 2017 | find under Nutrition
An exclusive recipe from The Food Medic: Recipes + Fitness for a Healthier Life by Dr Hazel Wallace (Yellow Kite)

Banana bread is the perfect (and tastiest) solution for using up over-ripe bananas. Unlike traditional banana bread recipes that call for refined white flour and white sugar, this recipe is made with coconut flour and is naturally sweetened with honey. I’ve also swapped the margarine for coconut oil which is full of healthy fats. You could make this banana bread even healthier by omitting the chocolate – but this I wouldn’t recommend, because a little bit of chocolate is good for the soul.

the food medic banana bread

Makes 10-12 Slices

120g coconut flour
1 tsp cinnamon
½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
6 free-range eggs
80g honey
75g coconut oil, melted and cooled, plus extra to grease
120ml almond milk
1 tsp vanilla extract
3 ripe bananas, mashed
75g 85 per cent dark chocolate,
½ banana to top

Preheat the oven to 180°C/350°F/gas mark 4. Prepare a large loaf pan (silicone works best) by greasing the sides with a little coconut oil.
In a large mixing bowl, mix the coconut flour, cinnamon, baking powder, bicarbonate of soda and salt. In another large bowl, beat the eggs. Add the honey, coconut oil, almond milk and vanilla extract to the eggs, and whisk very well to combine.
Pour the dry ingredients into the bowl of wet ingredients, and whisk very well until combined. Mix in the mashed banana.
Melt the dark chocolate in the microwave for 60–90 seconds, stirring every 30 seconds. Fold the dark chocolate into the banana bread mixture very gently without over-mixing so the 2 mixtures form a marbled effect.
Pour the batter into the prepared loaf pan and add the sliced banana on top. Bake uncovered for 45 minutes, then cover with a sheet of tinfoil and bake for another 15 minutes or until a toothpick inserted into the centre comes out clean. The cake will be quite moist in texture but should not be wet.
Cool in the pan for about 20 minutes. Remove the loaf from the pan and allow it to cool completely on a wire rack for about an hour, before slicing. You can store the bread in the fridge for 3-5 days, or in the freezer in a ziplock bag for up to 3 months.

Read our exclusive interview with Hazel here and buy her book The Food Medic: Recipes + Fitness for a Healthier Life here (Yellow Kite).

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