I made up this unintentionally dairy-free (apart from the lashings of Lewis Road Creamery salted butter on top), wheat-free, refined-sugar free banana chocolate loaf the other evening when I was craving something sweet and had over-ripe bananas to use up, but didn’t want to leave the house for ingredients I didn’t have in the cupboard already. You can easily substitute the flours and sugars according to what you have in your own pantry, or possibly leave the sugar out completely if you have very ripe bananas. The banana makes it really moist and it’s perfect warmed up and ruined with heaps of butter, with a cuppa.
3/4 cup oat flour (or buckwheat or potato flour, if keeping it wheat free; otherwise use any flour)
3/4 coconut flour (as above)
1/2 cup raw cacao powder (or cocoa powder)
pinch of salt
1 cup coconut sugar
1/2 tsp baking powder
1 tsp baking soda
2 very ripe bananas, mashed
1/3 cup olive or melted coconut oil
1 tbsp cacao nibs
1/2–1 tbsp coconut sugar (or use a grainer sugar such as brown sugar crystals for a crispier crust)
Preheat oven to 180°C. Line a loaf tin or dish with baking paper, leaving a bit of overhang. (I used a glass loaf dish.)
Combine all dry ingredients except cacao nibs and second measure of coconut sugar in a medium–large bowl.
Combine all wet ingredients in a separate bowl, then mix into dry ingredients. Add a little more oil if needed; it should be in between a runny batter and a firmer dough.
Spoon mixture into prepared tin or dish, smooth the top, then sprinkle with cacao nibs and coconut sugar.
Bake for 40 minutes, or until a skewer inserted into the middle comes out clean. Lift loaf using the edges of the baking paper and leave to cool slightly.
Eat warm with lots and lots of salted butter to avoid feeling too virtuous or smug.