Oaty choc banana bread


Oaty choc banana bread

  • 0:15 Prep
  • 1:15 Cook
  • 10 Servings
  • Advanced


  • 240g (1 1/2 cups) wholemeal spelt flour
  • 35g (1/3 cup) raw cacao powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 50g (1/2 cup) rolled oats
  • 40g dark chocolate (70% cocoa), finely chopped
  • 150ml maple syrup
  • 80ml (1/3 cup) buttermilk
  • 80ml (1/3 cup) coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 480g (1 3/4 cups) mashed ripe banana


  • 1
    Preheat oven to 180C/160C fan forced. Grease and line the base and sides of an 11 x 21cm (base measurement) loaf pan, allowing the edges to overhang.
  • 2
    Sift flour, cacao, baking powder and bicarb soda into a large bowl. Reserve 1 tablespoon oats. Add remaining oats and chocolate to bowl. Stir to combine. Make a well in centre.
  • 3
    Whisk maple syrup, buttermilk, oil, eggs and vanilla extract in a jug. Add buttermilk mixture and banana to dry ingredients. Stir until combined. Pour into prepared pan. Sprinkle with reserved oats. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Source: taste.com.au


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