Is there anything better than cosying up with a slice of homemade banana bread and a steaming mug of tea or hot chocolate?
This weekend, the UK was hit by horrific storms – and, amidst the chaos, the swirling winds and the endless rain, all I wanted to do was hibernate with tea and cake.
Thankfully, I had already made a slice of this delicious Chocolate Chip Walnut Banana Bread to keep us going!
It is beautifully moist (apologies if you hate that word!), sweet and satisfying – and it makes a great breakfast, too!
Here, I used a combination of spelt and tigernut flours (nut-free, by the way!) to give it that texture, while also adding to the nutrient profile of the cake. I also used aquafaba as the egg replacement to keep it light and fluffy!
To make the cake healthier, I also switched out some of the fat / oil and replaced it with apple puree. This helps to keep that texture, while lowering the fat content and keeping things a little “cleaner”.
Anyway, this is a classic, delicious banana bread – and I think you’ll love it, too!
Chocolate Chip Walnut Banana Bread
- Creates one loaf
- For the wet ingredients –
- 3 ripe, medium bananas, peeled
- 1/2 cup apple puree
- 1/4 cup vegan butter (I love Naturli block) or coconut oil, melted
- 1/2 cup coconut sugar
- 1-2 tbsp maple syrup (to taste)
- 9 tbsp aquafaba (chickpea brine)
- 1 tsp vanilla paste
- For the dry ingredients –
- 1 cup spelt flour
- 3/4 cup tigernut flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate soda
- Pinch salt
- 150g dark chocolate chips
- One large handful walnuts, chopped
- Preheat your oven to 180c, then line a loaf tin.
- In a blender, blitz together all wet ingredients – the bananas, apple puree, melted butter or oil, sugar, maple syrup, aquafaba, vanilla – for a few minutes, until smooth and foamy.
- In a mixing bowl, stir together the spelt and tigernut flours, then stir in the baking powder, bicarb and salt.
- Fold in the wet ingredients, then stir until just combined. Now, fold in the chocolate chips and walnuts.
- Pour into your prepared loaf tin, then place in the oven to bake for 42-47 minutes, or until firm on top and cooked through. Allow to cool completely before slicing and enjoying!