Cocoa Banana Bread  LoadingAdd to Favourites list

Orange List 45 mins 12 servings

Nutrition

262 Kcal
16g Fat
291g Carbs
25g Net Carbs
18g Sugars
4g Protein

Antacid Foods

Bananas are one of nature’s amazing natural antacid foods. They are a wonderful soothing, healing choice for your stomach and your bowels.

They are possess 90 per cent natural slow-release sugars, so this bread will have you energised, rather than make you want to lie down!

Bananas are also a fantastic source of potassium, ensuring cell, muscle and nerve functioning, heartbeat regulating, carb metabolising and protein synthesis. They are so good for your bones and they also feed good bacteria to your gut.

So much more goodness comes from superfood eggs and antioxidant-rich cocoa. Hazelnuts strengthen connective tissues and build red blood cells and lower cholesterol. Almonds support the brain, the skin, the cardiovascular and respiratory systems and so much more!

Every single ingredient in all of the Eat Burn Sleep recipes do your body and mind good in some way. Nothing is added unless it is good for you! 

This is such a nutrient-packed treat that will satisfy even the strongest sugar cravings. I bet it will become one of your favorites!

 

Ingredients

  • 3 ripe bananas
  • 2 cups or 200g of ground almonds
  • 4 eggs
  • 1/2 cup or 75g of roasted hazelnuts
  • 1/3 cup or 70g coconut oil
  • 1 cup or 120g of coconut sugar
  • 2 tbsp cocoa powder
  • 1 tbsp of arrowroot powder (optional)
  • 1/2 tsp of bicarbonate of soda
  • 1 tsp of vanilla extract
  • A pinch of salt

Directions

  1. Preheat your oven to 350 F / 175 C (fan oven). Put the coconut oil in a bowl to melt in the oven for a few minutes.

  2. Mash 2 bananas in a large bowl and whisk in the eggs.

  3. Take the coconut oil out of the oven and let it cool down.

  4. Add the coconut sugar, vanilla extract, ground almonds, cocoa powder, arrowroot powder, bicarbonate of soda, and salt. Combine well before stirring in the cooled-down coconut oil.

  5. Chop up the hazelnuts into pieces and mix half of the hazelnuts in the dough. Slice the remaining banana. Pour the mix into a greased cake tin lined with baking paper and decorate with the banana slices and the chopped hazelnuts.

  6. Bake for 45 minutes at 350 F / 175 C. The cooking time can vary depending on your oven, so use a stick or a knife to check if your cake is cooked through. If you put the knife in the cake and it comes out clean, your cake is ready!

  7. Let the banana bread cool down completely before eating it. Enjoy!

  8. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

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