Banana, Cacao and Buckwheat Bread
Rupy’s love of dark chocolate inspired us to make a baked good incorporating both raw cacao powder and good quality dark chocolate. This chocolatey bread is delicious as is, but in The Doctor’s Kitchen studio we love to spread it with yoghurt and lightly drizzle it with some honey or maple syrup. Be sure to use the ripest bananas you can find - not only do they become sweeter as they ripen, they bring much-needed moisture to the bread. Using buckwheat flour means it is naturally gluten-free, if you or someone you are cooking for is gluten-intolerant.
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NUTRITION PER SERVING (Read more)
Notes
To make it vegan replace each egg with 1 tbsp milled flax mixed with 5 tbsp water. Let sit for 10 minutes before adding to the batter.
Ingredients
Instructions
Gather and prepare your ingredients. Line a 12x6x23cm loaf tin with parchment paper. Preheat the oven to 180°C/ 160°C fan.
Place the buckwheat flour, cacao, baking powder and salt into a bowl. Whisk to remove any lumps.
Place the bananas into a shallow bowl and mash using the back of a fork.
Place into a bowl with the eggs, olive oil, sugar and vanilla and stir to combine.
Add the dry ingredients to the wet. Stir gently to incorporate. Add the chocolate and walnuts and stir to combine. Reserve a small amount for decoration, if desired.
Pour the batter into the prepared loaf tin. Sprinkle with the remaining chocolate and walnuts.
Place into the oven and bake for 40-45 minutes. Allow to cool completely before serving.
Notes
To make it vegan replace each egg with 1 tbsp milled flax mixed with 5 tbsp water. Let sit for 10 minutes before adding to the batter.