Chocolate Swirl Banana Bread with Walnuts
Vegan, Gluten Free, Refined Sugar Free
Servings 1 loaf
Ingredients
- 1 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 2 tablespoons chia seeds, ground
- 4 ripe bananas
- 2 teaspoons vanilla
- 1/3 cup maple syrup
- 1/3 cup olive oil
- 1 cup buckwheat flour*
- 1 cup almond meal*
- 1/2 cup brown rice flour*
- 2 teaspoons cinnamon
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup cacao powder
- 2/3 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 375ºF. Grease and line a loaf pan with parchment paper.
- Measure out the almond milk then stir in the lemon juice, set aside.
- Place the ground chia seeds into a small bowl and add 6 tablespoons of water. Use a for to whisk until combined. Set this mixture aside to form a gel, this will take 5-10 minutes.
- Add the almond milk mixture, bananas, vanilla, maple syrup, and oil to a blender. Blend until completely smooth. Add in the gelled chia mix and blend once more.
- In a medium bow,l combine the flours, cinnamon, baking powder and baking soda. Pour in the wet mixture and use a baking spatula to mix.
- Measure out one cup of the batter and add it back to the blender. Add the cacao powder and blend until combined fully. You may need to scrape down the sides of the blender a few times before you reach this stage.
- Fold the chopped walnuts into the original mixture (not the chocolate one). pour the batter into the prepared loaf pan. Pour the chocolate batter on top and use a sharp knife to swirl it into the other batter.
- Pop the pan into the oven and bake for approximately one hour or until a toothpick inserted in the middle of the loaf comes out clean. Allow the loaf to cool for about 10 minutes in the pan before transferring it to a cooling wrack.
Notes
*For all my non-gluten sensitive friends, these flour alternatives can be replaced by spelt flour or regular all purpose.