Vegan, refined sugar free and filled with only natural ingredients!
If you want the perfect slice of cake to have with your morning cuppa then this banana bread is just the thing! It's full of bananas, raspberry chia jam and the absolutely delicious Chocolateeha vegan Raspberry Ripple chocolate both inside and on top!
So without further ado, here is the recipe!
Raspberry Chia Jam
1/2 cup of frozen raspberries
1tbsp of chia seeds
Maple syrup to taste
3/4 cup of buckwheat flour
11/2 cups of ground almonds
1tbsp of cinnamon
2 chia or flax eggs (mix together 2tbsp of chia seeds/flaxseed with 6tbsp of water and leave for ten minutes until it forms a gel like mixture
3 ripe bananas
1/3 cup of coconut oil (melted)
1/2 cup of maple syrup
1/4 cup of dairy free milk of choice
2 bars of Raspberry Ripple Chocolateeha
Freeze dried raspberry powder
Preheat the oven to 180ºc.
Firstly, make the raspberry chia jam. Add the frozen raspberries to a saucepan and simmer gently until soft, remove from the heat and add the chia seeds and maple syrup (if using). Leave to cool and allow the jam to set whilst making the banana bread.
In a large bowl, mix together all of the dry ingredients. In a separate bowl, mash the bananas and combine with all of the other wet ingredients including the chia/flax eggs. Add the wet ingredients to the dry ingredients and mix together until fully combined.
Pour half of the mixture to an oiled loaf tin (I used coconut oil and a silicone mould), add the raspberry chia jam and top with just over one bar of chocolate, broken into pieces. Pour the remaining banana bread mix into the loaf tin and place on the middle shelf of the oven for 30/35
Leave to cool in the tin for five minutes before removing. Whilst the banana bread is cooling, melt the remaining chocolate. Top the banana bread with the remaining chocolate and decorate with freeze dry raspberry powder.
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