Hey there!
It’s me again. Yep, you’ve read correctly, another banana bread. I’m sorry guys, but sometimes one just accidentally bakes the most delicious creations so I really had to share it, despite my post from a few days ago. But, this is actually not a plain banana bread, however, it is a much more decadent crunchy chocolate version with pecans and cacao nibs, HEAVENLY! Little background story to this creation: last weekend my friends and the best thing after a long night is, at least in my opinion, a big Sunday brunch with the most delicious homemade goods. So the morning after we started to prepare our brunch buffet yet we thought there was something missing, right there was no banana bread, not yet. So I quickly whipped something up and as it turned out soooo amazingly delicious I just had to post it. My friend and I literally ate a quarter of it before the others had even arrived, it was just amazing! And guess what the others olved it too so it must have been pretty awesome, plus they all wanted the recipe, this says it all right?
Well, that’s it, you all know banana bread’s awesome, you all know I love it and you all want to recreate it, am I right? So, here you go, the recipe :
- 4 small bananas, mashed
- 1 tbs coconut oil, melted
- 1/3 cup agave
- 1tbs chia seeds mixed with 3tbs water
- 1/3 cup pecans, roughly chopped (additional for topping)
- 1/3 cup cacao nibs / chopped dark chocolate
- 1 cup spelt flour
- 1tbs baking powder
- ¼ cup almond milk
- 2tbs cacao powder
- Preheat the oven to 180°C
- Add the mashed banans, coconut oil, agave and the chia seed water mixture into a mixing bowl. Mix until well combined.
- Stir in the flour and the baking powder and then fold under the cacao nibs and chopped pecans.
- Take about 1/3 of the batter and mix it with the almond milk and the cacao powder.
- Pour the plain batter into a lined loaf tin and top with the chocolate half. Take a knife and “cut” trough the batter a couple of times to create a marbled effect.
- Top with additional chopped pecans.
- Bake for 35 mintues or until a tooth pick stuck into the middle comes out clean. Let it cool for a bit and then enjoy, I personally find it the most delicious when it’s still slightly warm.
Voila, that’s it. Bestest, most decadent banana bread ever. Perfect for Sunday brunch, especially after a long night out when you’re incredibly hungry and you just want food, food and more fooooood.
Bisous
Hi Fanny,
I have pinned this recipe months ago keeping it for the right moment because it looked so delicious!! I decided to make it this weekend. Unfortunately, I was quite disappointed with the results. I think part of the reasons why is because the measurements were not precise enough so I ended up with this super soft pudding, which I cut in squares and had to rebake. This might be due the fact that my 4 bananas were pretty big, which , since it was not precised in the recipe I thought should be fine. Anyways, thank you still for sharing the recipe, I just wanted to let you know maybe to be more precise with your recipes in the future to ensure that your readers who make them end up with the same final product as you.
Wishing you the best 🙂
Hi Murielle! Thank you for your feedback. I always try to be very precise with my recipes and I will continue to do so. I am quite surprised to hear such a result as many have tried this recipe and they all loved it and none of them had experienced something like you did. One of my friends even bakes it on a regular basis and she loves it and I have actually made it quite a few times as well and it always turned out great. I think I used rather small bananas though, I will make sure to indicate that in the recipe. Other than that I can’t imagine any of the measurements being imprecise as I have measured them numerous times. I am sorry that your banana bread didn’t turn out as great, if you ever feel like trying it again just make sure you use smaller bananas otherwise I really don’t know why it didn’t turn out if you used the exact same ingredients. I hope you’ll give it another go:)