Kids love bread, they love cakes and we parents love getting some healthy fibre into them. This delicious, low sugar treat is ideal for breakfast, lunch boxes and snacks. It's also gluten free, dairy free and nut free. It’s so easy to make that the kids could make it with you. Here’s what you need:
3 very ripe bananas, mashed
2 organic eggs
30g organic coconut flour
40g ground organic flaxseed
1 teaspoon vanilla
2 tablespoons maple syrup (or honey)
1 tsp gluten free baking powder
100g 70% dark chocolate, cut into pea-size chunks
Preheat the oven to 180 degrees C.
Put bananas into a mixing bowl and mash with a fork (don’t put them in a blender, the consistency changes and the bread is not as good!).
Drop the eggs into a cake mixer and blend until they’re light and fluffy.
Spoon in the mashed banana and blend lightly, adding the vanilla and maple syrup.
Measure the flour and pop into the mixing bowl and blend well (no need to sieve the flour).
Add in the ground flaxseed and baking powder, and stir.
Measure the chocolate and put on a chopping board. Chop into chunks with a knife, don’t be afraid to keep it rustic with irregular shaped cubes; it all adds to the charm.
Grease an oblong bread tin (9”x5”), or try using a small Bundt cake tin (8”) to create a big doughnut shaped bread. Spoon in the banana cake mixture and spread evenly, making sure there are some inviting chunks of chocolate visible on the top of the bread. Bake for 35-40 minutes (check after 25 minutes, ovens always vary).
Leave for 15 minutes before transferring the bread to a wire rack to cool. Slice, eat, repeat!