Whenever I have some bananas that are starting to get a bit mottled and brown skinned, I reach for this recipe. Quick, simple, sweet and moist, you’ll be over buying bananas just so you can have some over ripe ones for this recipe.
Perfect with a cup tea!
If you can’t get your hands on coconut palm sugar or sprouted flour, you can replace these with soft brown sugar and whole wheat flour.
Chocolate and Banana Tea Loaf
75g/ 6tbsp Coconut oil (Solid form)
75g/ 6tbsp Agave syrup
75g/ 1/2 cup Coconut palm sugar
75g/ 1/2 cup Applesauce
450g/ 1lb Ripe bananas (around 3/4 bananas)
1tsp of Lemon juice
75g/ 1/2 cup Chocolate chips
125g/ 1cup Plain flour
90g/ 3/4 cup of Sprout Wheat Flour
2 tsp Baking Powder
Pinch of sea salt
Line a loaf tin with baking parchment and preheat the oven to 180oC/350oF.
Beat the sugars and coconut oil together until light and fluffy, then beat in the applesauce.
In a separate bowl, mash together the bananas and lemon juice, add to the sugar/oil mixture and beat until the mixture is smooth.
Finally fold in the chocolate chip, flours, baking powder and salt and bake for 1 hour.
It should be firm to the touch.
Cool in the tin for 5-10 minutes then transfer to a cooling rack.
(For my fellow people who live at high altitude – use a tbsp less of agave and an extra tsp of baking powder. Bake at 165oC/330oF and check at 50mins.)