Banana bread, I am a true fan of this cake, because beyond what is called bread, it is more a cake. Do you remember the first time you tried one? I do, many years ago, my mother did not usually make banana bread, and I decided to look for a recipe on the Internet, a healthy recipe for banana bread. It was a banana bread made in the blender, it had many ingredients, many egg whites, it was very dense, high in protein, but it was not very rich, although it was enough rich to remake another banana bread,
Banana bread is very versatile, it is ideal to eat alone, for tea time or breakfast, to add jam or dulce de leche on top, or to toast it, have you ever tried toasted banana bread? The smell that floods your house is incredible.
This bread has a lot of
This time I made the cake in a round mold, quite large that loads a lot of mixture, so if you’re going to make it in a smaller loaf cake mold, I recommend making half a recipe, or maybe 2/3 of this, or, distribute the mixture in several molds and thus have cake for the whole week!
If you are looking for a vegan version, in the notes I tell you how to replace the egg in the recipe.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Cardamom and chocolate chunk banana bread
This is an easy-to-make banana bread, moist, delicious, full of flavor gluten-free and with vegan option.
- 3 cup buckwheat groats, soaked overnight 500g
- 5 ripe bananas
- 1 cup coconut or muscovado sugar 180g
- 1/3 cup oil of your choice 70ml
- 2 eggs or 2 egg replacement*
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp sea salt
- 200 g chopped dark chocolate at least 80% cacao
Preheat the oven to 180°C
Drain well and process the buckwheat groats until you get a homogeneous mixture. Add the rest of the ingredients except the chocolate and process again until everything is well integrated and without lumps.
Add the chopped dark chocolate and mix. Pass the mixture to a round mold cake or to a loaf cake mold (I use a silicone mold of 25 cm in diameter) and bake for 35-40 minutes or until it is golden brown and when inserting a brochet stick it comes out dry.
Let cool, cover with melted chocolate if you want and enjoy.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.