Ingredients
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180g chickpea/gram flour
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60g honey
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50g cacao nibs or choc chips
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50g raisins
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40g desiccated coconut
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30g butter or coconut oil – melted
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3 ripe bananas (+ 1 extra for decorating – optional)
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2 eggs
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2 tsp vanilla essence
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1 tsp cinnamon
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1 tsp bicarb of soda
Equipment
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2 mixing bowls
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Measuring scales
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Small saucepan
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Sieve
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Wooden spoon
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Fork or masher
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Loaf tin – approx. 20cm (l) by 10cm (d) by 7cm (h – or a small cake tin works well if you don’t have one
Allergens
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Eggs
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Dairy (optional)
Directions
Preheat the oven to 170c (180c if not fan assisted, gas mark 3)
- Mash the bananas in a mixing bowl until there are no lumps left
Stir in the eggs, melted butter/coconut oil, honey and vanilla and mix thoroughly
In a separate bowl sieve the gram flour, bicarb and cinnamon and then stir in the cacao nibs, raisins and desiccated coconut
- Add the wet banana mix into the flour mix and stir thoroughly
Pour the mixture into a loaf tin lined with parchment, decorate with banana slices and bake for 40 mins (though check after 30 mins - some ovens are hotter than others!)
- Allow to cool before slicing. Store in an airtight container in the fridge for up to 5 days
Fun fact!
Fun fact! We share around 50% of the same DNA as bananas! Bananas can help us to feel happy because they contain something called tryptophan and vitamin B6 which helps the body produce a happy hormone called ‘serotonin’
