Banana chocolate chip loaf
This Banana Chocolate Chip Loaf is just how I like it, not too sweet, and with lots of goodness. I use Spelt Flour, instead of regular Wheat Flour wherever possible for easier digestibility and optimal nutrition. Read more about Spelt Flour and its benefits here .
This is a super simple recipe, which is perfect for me as I’m not a baker. Make sure to bring your Butter, Eggs and Maple Syrup to room temperature before making and you’re good to go!
I serve this nutrient dense loaf for tea time in the afternoon and breakfast in the mornings with a fragrant Earl Grey Tea. Re-heat for a few minutes in a warm oven before serving for that fresh out of oven, melted chocolate indulgence.
Organic Ingredients: makes one loaf cake
1 1/2 Cups Spelt Flour
1 Stick Pastured Butter, room temp
2 Pastured Eggs, room temp
3/4 Cup Maple Syrup, room temp
4 Over ripe Bananas
1 Tbsp. Vanilla Extract
1 Tbsp. Ground Cinnamon
1 Tsp. Baking Soda
1 (100gram Bar) Dark Chocolate (60-70%) Chopped into chips
1/2 Cup Walnuts Chopped into chips
1/4 Tsp. Celtic Sea Salt
Method:
Using a hand held electric mixer combine Butter and Maple syrup in a large bowl and mix for two minutes. Add Eggs and mix for 30 seconds. Add Bananas and Vanilla and mix for 30 seconds.
Combine Flour, Baking Soda, Salt and Cinnamon. Pour dry ingredients into wet ingredients and mix until just incorporated. Using a wooden spoon or spatula, stir in half your Chocolate and Nuts. Line a 4.5 x 8.5 inch loaf pan loosely with parchment paper, pour your Batter into the paper and the tin and scatter the rest of your Chocolate and Nuts on top. Bake in a 350f oven for 55 minutes. Remove from oven and allow to cool for 30 minutes. Lift your loaf by carrying it from the parchment paper on the sides onto a cutting board or serving plate. Slice into 1 inch slices to serve with tea or coffee.
Store covered at room temperature for 3 days. Re-heat for a few minutes in a warm oven before serving for that fresh out of oven, melted chocolate indulgence.