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Healthy Banana Bread recipe

Updated: Jan 14

This is so delicious that I have to share it with the world! The recipe is inspired and adapted from a recipe found in my cacao facilitator training provided by Myriam Aram.

It's heavenly! I use a little bit of ceremonial cacao (in this case I used Keith's cacao because it is the one I tend to use and resonate more with, but feel free to swap ceremonial cacao for just pure cacao powder or raw ecological cacao paste.


This recipe is lactose and gluten-free!


I hope you enjoy this guilty-free pleasurable breaky!


Ingredients

  • 3 ripped bananas

  • 3 eggs

  • 200g corn flour

  • 2 sachets of rising flour gluten-free

  • 25 g coconut oil

  • 75g avocado

  • 3 tbsp of pure organic cacao

  • 1 tbsp of ceremonial cacao (optional, can be substituted by another spoon of cacao powder)

  • 3 tbsp maple syrup or a large squeeze of honey/ agave syrup

  • 1tbsp vanilla essence

  • 3 tbsp oat milk (barista edition)

  • 5 pitted dates

  • Pinch of salt

  • 2 tbsp of cacao nibs


Topping

  • 3 tbsp of pure cacao powder

  • 1 tsp of ceremonial cacao (optional)

  • 4 pitted dates

  • 200- 250 ml water

  • Sprinkle of chilli flakes

  • Optional: cinnamon

  • Teaspoon cacao nibs

  • Eatable rose petals (make sure they are organic and food-grade)



Methodology

  1. Preheat the oven to 200 degrees.

  2. Soak the dates in warm water till they soften.

  3. Meanwhile: warm up 25g of coconut oil and mix with the cacao powder and ceremonial cacao. Whisk until combined.

  4. Mash the bananas.

  5. In a bowl, add 200g of corn flour, raising flower, avocado, three eggs, and a pinch of salt, and add on the mashed bananas, the dates, oat milk, cacao blend, and maple syrup or sweetener.

  6. Whisk together or blend until combined.

  7. Add 2 tbsp of cacao nibs and whisk at low speed until mixed evenly.

  8. Rub a spoonful of coconut oil on the baking tray to prevent the banana bread from sticking to the baking tin.

  9. Bake for 45 min at 180 degrees.

Topping

  1. Cacao sauce: Blend the cacao powder, dates, and ceremonial cacao with 250 ml of hot water.

  2. Wait for the banana bread to cool down

  3. Add the cacao sauce on top of the banana bread

  4. Sprinkle some rose petals and cacao nibs on top for decoration

  5. Refrigerate for 1 hour

  6. Enjoy!!



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