Chocolate Miso Banana Bread
The name sells itself…
This banana bread is the ultimate snack, dessert, breakfast – you name it, we’ll have it! The miso adds a subtle saltiness; complimented with naturally sweet banana and rich chocolate chips. Serve it warm and top a slice (or two) with Praline Nut Butter for the perfect pick-me-up.
For the bread:
1½ cups buckwheat flour
2 overripe bananas, mashed
4 tbsp coconut oil, melted
100g dark vegan choc chips (set aside a handful for topping)
¼ cup coconut sugar (this can be omitted if your tooth isn’t super sweet; the bananas add a natural sweetness!)
3 tbsp Praline Nut Butter
2 tbsp Miso Paste (optional)
Thumb size piece of ginger, finely grated (optional)
2 tsp baking powder
1 tsp cinnamon
For the topping:
1 tsp Nut Blend Praline Nut Butter
1 overripe banana sliced
Handful of chocolate chips
Mix all of the bread ingredients together, carefully combining them until you create a smooth paste.
Pour the mixture into a lined or greased loaf tin and smooth out to ensure the mix is well into the corners of the tin.
Top tip: lightly tap your tin onto the work surface a few times.
Decorate with the topping ingredients: sliced bananas, chocolate chips, and a drizzle of Praline Nut Butter.
Place in the oven at 180°C for 35-40 mins. Check it after 30 minutes – it’s ready once a cake tester or alternative comes out clean.
Remove from the oven and cool on a wire rack.
Enjoy it as it is or grilled and topped with coconut yoghurt, nut butter and berries. Yum!