This bread is a great alternative to the classic banana bread and is suitable not only as a healthy breakfast, but also as a dessert for the holiday table. With a hint of orange and a rich chocolate base, it will delight any lover of sweet treats!
Finished in 50 minutes
Portion of 12 pieces
Difficulty simple
Ingredients
- 2 eggs
- 2 ripe bananas
- 110 g flour (I used a combination of spelt and gluten-free oat flour)
- 1 tbsp chocolate protein powder (15 g or you can substitute extra flour/ground almonds)
- 2 tbsp cocoa powder
- 2 tbsp nut butter (almond, cashew or melted chocolate)
- 25 g date syrup
- 40 g chopped chocolate or dark chocolate chips
- Orange zest and a little juice (optional)
- 2 teaspoons baking powder (PDP)
Method
- Line the bottom of the baking tin with baking paper and grease the sides so that the bread can be easily removed after baking.
- In a bowl, mash bananas, add eggs, nut butter and date syrup. Mix well.
- In another bowl, mix together the flour, protein, cocoa powder and baking powder. Gradually stir this mixture into the liquid mixture.
- Stir chopped chocolate into the batter and add orange zest and a little juice to taste.
- Pour the batter into the prepared tin and bake in a preheated oven at 170 °C for about 40 minutes. To be sure, test with a skewer - if it comes out dry, the bread is done.
- The bread can be served with a little cherry or currant jam and sprinkled with powdered erythritol or icing sugar to taste.
Tips and tricks
○ Serving: if you're having the bread for breakfast, I recommend adding Greek yoghurt or cottage cheese and your favourite jam (cherry or berry jam is a good choice).
○ Variations and variations: instead of orange, you can add gingerbread spice, which also goes well with chocolate. And if you don't have a ripe banana, you can use apple or pear puree in the base.
Nutritional information
| Nutritional values | for 1 / 12 pieces |
| Protein | 4,4 g |
| Carbohydrates | 15,3 g |
| Fats | 3,6 g |
| cal | 108 kcal |
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