I firmly believe that you are what you eat, in which case I’ve clearly been eating far too much of this cake (which if you try it you won’t blame me for) as I’m definitely a little nuts and bananas!
But in all seriousness (or maybe just a bit of seriousness as this is a blog not BBC News after all) this banana bread is possibly and quite probably the best thing I’ve ever made.
A good banana bread is so delicious on its own, but I got to thinking and in a rare moment of genius I realised what would make it EVEN BETTER. Chocolate chips and Nutella. And when I tasted it I realised that I was really on to something here. Like REALLY on to something.
So if you haven’t realised, I’m totally nuts, bananas and stark-raving mad about this pimped up choco-fied banana bread, because it’s just incredible. And as always it’s totally guilt free, doesn’t need a million ingredients (11 to be exact – and I bet you probably have at least a few of them in your kitchen already) and it’s an absolute doddle to make. I hope you go crazy for it too!
- 1 cup buckwheat flour
- 1 cup pecans
- 1 cup ground almonds
- 4 large ripe bananas
- 7 tbsp maple syrup
- 2 tbsp chia seeds
- 2 tbsp cinnamon
- 3 tbsp cacao nibs (or chocolate chips)
For the nutella filling
- 1 cup hazelnuts
- 1/4 cup almond milk
- 4 tbsp maple syrup
- 1.5 tbsp cacao powder
Pop the hazelnuts on a baking tray and bake at 180 degrees for about 6-8 minutes, until they are lightly toasted (keep an eye on them to make sure they don’t burn!). Leave the hazenuts to cool for a couple of minutes, then place them in a food processor and whizz for around 5 minutes until they have the consistency of a slightly chunky nut butter. Add in the maple syrup and the cacao and mix for another minute or so. Add in the almond milk a tablespoon at a time, until you have a Nutella-like consistency. That’s part one done! Time to spoon it into a bowl, lick the spoon afterwards and move on to making the banana bread.
Mash the bananas in a bowl (the riper they are the easier this will be) then add in the maple syrup, cinnamon, buckwheat flour, chia seeds and ground almonds and stir well. Pop the pecans in a food processor and mix for a minute or so until they have the texture of coarse flour. Add them and the cacao nibs into the bowl and give it all a good stir again.
In a lined loaf tin, first spoon in half of the banana bread mixture, smoothing it out with your spoon to make it even. Cover this with a layer of the Nutella filling, again smoothing it out to make it all nice and even. Finally spoon the other half of the banana bread on top, and smooth – you know the drill.
Bake at 180 degrees for an hour or until a fork comes out clean – but if there’s Nutella on it don’t worry as this is meant to be slightly gooeyer (probably just made that word up) just as long as the banana part is cooked you’re all good! Leave it to cool and cut into slices. Store in the fridge or freezer.
Love, Mrs H xx