Banana & white chocolate loaf
Being gluten free, vegan or on a mission to eat more nutrient dense, whole foods needn’t prevent you from enjoying delicious sweet treats – far from it! This satisfying white chocolate banana loaf is perfect for breakfast, packed in lunch boxes and slathered with seed spread or on the side of a big afternoon cup of herbal tea. It does need to be stored in the fridge and should last up to a week (although that’s never happened in the Can Eat house as it’s always disappeared way before then).
We love baking with this Silverwood loaf tin we found in Smith & Webb Cookshop – the tin is a great size, doesn’t need lots of harsh cleaning as it seasons with use and was the most eco friendly option we could find.
- 4 bananas
- 1 bar vegan, refined sugar free vanilla white chocolate
- 30g coconut butter
- 2tbsp maple syrup
- 1tsp cinnamon
- 1tsp vanilla powder
- 3tbsp ground flax + 9tbsp water
- 1/2tsp bicarb
- 1tbsp lemon juice or apple cider vinegar
- 110g sunflower seeds
- 140g buckwheat flour
- Pinch sea salt
- Around 30 minutes before you want to get the loaf in the oven, place the ground flax and water into a bowl and mix. Leave to swell and gel. Just before adding in to the loaf mix, add in a pinch of bicarb.
- Preheat oven to 170 and line your loaf tin with baking parchment.
- Grind sunflower seeds in food processor. Then add in your buckwheat flour and the other dry ingredients (cinnamon, vanilla powder, bicarb and sea salt).
- When the dry ingredients are well incorporated, add in mashed banana, melted coconut butter (stand you jar in a cup of hot water to speed this up), maple syrup and lemon juice or ACV and mix well.
- After everything is well mixed, add in your flax egg – mix gently, don’t go crazy with the pulsing here!
- Scatter through your white chocolate bar broken up into small chunks/shards.
- Pour the mix into your prepared tin and bake for around 45 minutes (until a skewer comes out clean). If you’d like some whole pieces of banana exposed on top for presentation, you can pop these into the tin before the mix and they will caramelise up beautifully.
- Cool on a rack then slice and enjoy.