It's been a while between posts so let me first start with wishing you all a belated "happy new year" with all the blessings and tidings that make 2012 a prosperous and happy one. I myself am looking forward to this year because in two months we will welcome a baby into our growing family. There is nothing like the smell and feel of a newborn, yours, against your bare skin that makes your heart melt.
These past weeks has seen my appetite increase and I have been desperate to keep healthy treats at hand to keep my weight in check. And so I bring you my version of the ubiquitous banana bread, it's not as sweet as those served in cafes but perfect for my refined sugar free palate. You can up the sweetness by adding up to a half cup of maple syrup, I have only used a quarter cup. Bananas are a great egg replacement, they bind everything together really well. Perfect for vegan baking... if you're after that banana taste. It's light and fluffy, a perfect pick me up when in need of a little sweetness.
Banana Chocolate Bread
3 large extra ripe bananas
50g maple syrup (up to 100g for a sweeter taste)
200g whole spelt flour
1 tsp vanilla extract
1 tsp bicarbonate of soda
2 tbsp of olive oil
75g dark "grain sweetened" chocolate/vegan chocolate
Preheat the oven to 180 degrees celsius (350 degrees Fahrenheit).
Line a small baking tin (I used a 20cm x 10cm tin) with baking paper. I generally don't use any oil to stick the paper to the tin preferring to let the weight of the batter do all the work.
Chop up the chocolate to large chunks or chocolate chip size, set aside.
Peel and mash the bananas with a potato masher. Add the maple syrup and vanilla extract, mix thoroughly. Sieve the flour and bicarbonate soda into a large mixing bowl. Add the mashed bananas to the bowl and mix to combine. Next add the oil and finally gently fold through the chocolate pieces.
Pour into the baking tin and bake for about 45 minutes. It's cooked when a skewer inserted in the centre comes out clean. Remove from the oven and let cool in the tin for 10 minutes before taking it out of the tin to cool on a wire rack.
Recipe adapted from "Banana Bread" version in The Yoga Cookbook by Sivananda Yoga Vedanta Centres.