As a mum of three young boys, my mornings are usually chaotic.
All too often, they pass by in a whirlwind of stress and mayhem, usually with me staring longingly at the bottle of wine on the side.
I don’t know whether it’s a boy thing or simply a child thing, but my kids are not programmed with a “move faster” button – they simply slide from one activity to another at a snail’s pace.
For example, take our mornings – they start with a lot of frustration when they refuse to get out of bed (“But I’m TIRED, mummy”). Then there’s the inability to find their dressing gowns or socks (last week, the socks were later found in the bath). And then, there’s the constant supervision and hustling as they take 45 minutes to eat one slice of toast.
And don’t even get me started on the matter of actually getting them dressed!
Anyway, anything – like this Oil-Free Blueberry & Chocolate Chip Banana Bread – which makes my morning routine more bearable, is my best friend. And, in fact, for the last few weeks, this banana bread has been my morning staple.
When I serve this wholesome loaf for breakfast, you can guarantee that there will be no tears, no arguments – and plates will be devoured (not literally, you understand) and cleared in just minutes.
A stress-free breakfast that will leave mamas everywhere breathing a sigh of relief!
Thankfully, it is made with nourishing ingredients – far better for little ones than a bowl of chocolate crispy cereal!
The bread itself is made using wholegrain spelt flour (although you can use white or a mix of the two!). It is also free from refined sugars and uses coconut yoghurt for the fat, making this banana bread completely oil-free.
Plus, since the kids will be eating both bananas AND blueberries…well, that means it counts as two of their day, right?! 😉
For the egg replacements, I used aquafaba, although I would imagine you could sub for two flax or chia eggs. I haven’t tried this though, so don’t hold me to it! I much prefer baking with aquafaba for vegan bakes because I find the texture is more moist and authentic. But I’d always encourage you to have a play, experiment and see what works for you!
Anyway, if you have some over-ripe bananas lurking in your fruit bowl, then this one is definitely the recipe for you! I have baked it on repeat for the last month…and it never lasts long than a day.
Blueberry & Dark Chocolate Chunk Banana Bread
- Makes one loaf –
- For the wet ingredients –
- 3 ripe bananas
- 1/2 cup aquafaba (the liquid from a tin of chickpeas)
- 1/2 cup coconut yoghurt
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- For the dry ingredients –
- 2 cups spelt flour (Can use wholemeal, white or a mixture of the two!)
- 1/2 cup ground almonds
- 3/4 cup coconut sugar
- 1 tbsp baking powder
- 1/2 tsp bicarbonate soda
- 1/4 tsp salt
- 1 cup fresh blueberries
- 1 cup dark chocolate chunks
Start by preheating your oven to 180C and lining one loaf tin.
- Place your wet ingredients into a blender and blitz smooth.
- In a mixing bowl, stir together your dry ingredients until well combined.
- Fold the wet banana mix into the dry ingredients, stirring until well combined. Fold in the blueberries and dark chocolate chunks.
- Pour into the prepared loaf tin, then place in the oven to bake for 45-55 minutes, or until cooked through and firm on top. Allow to cool, then cut into slices and enjoy!