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Recipes Baking Gluten-free Sugar Free Dairy Free

Recently I had the pleasure of spending a few days with Lianne and five other bloggers in beautiful Stavanger, Norway... I was in my "whole30" at the time and I was glad that Lianne was also eating sugar-dairy- and gluten-free because gee, how hard is that when you're on the road! 

Recipe

Chocolate banana bread with forest fruits

Chocolate, red fruit and banana.... a delicious combination! Because no sugar is added to this banana bread, it is also a healthy snack.

Course Intermediate
Kitchen American
Servings 1 cake

Preparation time

Preparation time 35 min
Total 50 min

Ingredients

  • 150 gr almond flour
  • 150 gr buckwheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 30 gr cocoa powder
  • 2 tsp cinnamon
  • 2 eggs
  • 400 gr mashed bananas (about 4 bananas)
  • 80 ml coconut oil
  • 180 ml coconut milk
  • 1 tsp vanilla extract
  • 75 gr raisins
  • handful of frozen or fresh raspberries and blueberries

Chocolate banana bread with forest fruits

    1. Preheat the oven to 180c.
    2. Put the dry ingredients (almond flour, buckwheat, baking powder, baking soda, cocoa, cinnamon) for the cake in a bowl and stir everything well so that it is mixed.
    3. Puree the bananas in another large bowl and add the rest of the wet ingredients. Leave the raisins and the fruits for a while.
    4. Stir everything firmly with a whisk or spoon to well mixed.
    5. Add the banana mixture to the dry ingredients and mix again. You now have a sturdy dough mixture.
    6. Stir through the raisins and the fruits at the end and pour everything into a well -greased baking pan or cover the can with baking paper. This time I opted for a square shape, but of course a standard cake tin is also possible.
    7. Slide it into the oven and bake the cake for about 30-35 minutes in the preheated oven. After 35 minutes, check with a wooden skewer if the cake is cooked. If the skewer comes out dry then the cake is good.
    8. Allow to cool before cutting it.
    9. In the cooling the cake can be kept well for a few days and only becomes better!