Chocolate banana bread

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After we cut out sugar and gluten, baking became a real challenge. I find the secret is using butter instead of the often substituted coconut oil.  This recipe is hiding a secret ingredient: courgette!  Rest assured no one will guess it's there though!  


makes 1



Wet ingredients
300gr bananas
80ml nut milk (1/3 cup)
50gr butter
1 teasp vanilla extract
2 eggs
150gr courgette

Dry ingredients
60gr buckwheat flour (1/2 cup)
60gr almond flour (1/2 cup)
1.5 teasp baking powder
1/2 teasp baking soda
5 tblsp cacao powder
100gr chocolate (min 80%), roughly chopped

Add ons

  1. Preheat oven to 180°C

  2. Mix all wet ingredients in a blender until smooth

  3. Add dry ingredients to blender and mix loosely until just combined

  4. Pour into a cake in

  5. Add a thin slices of banana to the top

  6. Cook for 45 minutes

  7. Let cool slightly before removing from tin and slicing.


  • Slices freeze really well separated with baking paper. Toast in the oven, no need to defrost.