Chocolate Banana Bread with toasted Hazelnuts (vegan, gf)
Sweet over-ripe bananas, indulgent dark chocolate & crunchy toasted hazelnuts all combined in one recipe for this Chocolate Banana Bread with toasted hazelnuts. It is so good with a cup of coffee or tea! Very easy to make, 100% plantbased and you can even call it healthy!
Servings Prep Time
1loaf 20minutes
Cook Time
60minutes
Servings Prep Time
1loaf 20minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Pre-heat oven to 180ºC.
  2. Ground the oats in a food processor.
  3. Place hazelnuts in a food processor and pulse a few times until they are half ground, half chopped.
  4. Mix oats and hazelnuts with the salt and cacao powder in a big bowl.
  5. Mash the bananas with a fork and add to the bowl.
  6. Melt the coconut oil and add to the bowl.
  7. Add also the apple puree, maple syrup and the hazelnut milk. Mix everything well together.
  8. Add baking soda and baking powder. Add apple cider vinegar on top and let it bubble up. Then stir through just enough that it gets well integrated in the dough. Don’t over-stir otherwise the cake won’t raise in the oven.
  9. Transfer the dough into loaf tin and bake at 180ºC during 60 minutes aprox.
Recipe Notes

This cake can be perfectly eaten for breakfast or as a mid-morning or mid-afternoon snack together with a cup of coffee or tea. It can also be frozen, I usually cut it into slices and then freeze them separately.