Looking for something to curb the chocolate cravings you get at snack time? Me too, always! This chocolate banana carrot loaf combines pretty much all of my favourite sweet treats; banana bread, carrot cake and chocolate. What more could you ask for in a snack?
The beauty of this one is that it’s gluten free, refined sugar free and vegetarian. Try using a flax egg to make this vegan also! I love making my snacks for the week so that I know exactly what goes into them. They are preservative free and full of wholesome ingredients with no sneaky additives. But sometimes said snacks need a choccy boost. This loaf has all of the above.
This loaf isn’t overly sweet but as a self confessed sweet tooth it hits the spot perfectly. Slather a little salted butter on top and…magnifico! A real game changer. You can’t have banana bread without a bit of butter and same goes here.
And don’t forget the all important chocolate chips on top. This is optional but an option you really don’t want to skip. When you reheat this loaf for morning tea those chocolate chips will ooze and spread chocolately goodness onto your fork and into your heart.
Choc Banana Carrot Loaf
- 1 cup oats
- 1 cup flour I used buckwheat flour
- ⅓ cup coconut sugar
- ¼ cup cacao
- 1½ tsp baking powder
- 1 tsp bi-carb soda
- 2 ripe bananas small-medium
- 2 carrots, grated
- 80 grams butter, melted I used Nuttelex
- 3 tbsp Mayver's natural peanut butter
- ½ cup walnuts
- 1 egg
- 2 tsp Queen vanilla bean paste
- ¼ cup chocolate chips for on top
- Preheat the oven to 180° celcius. Line a loaf tin with baking paper.
- In a blender add the wet ingredients, banana, grated carrot, egg, melted butter, peanut butter, vanilla and mix until combined.
- Once the wet ingredients are combined add the flour, oats, sugar, baking powder, bicarb soda, cacao and mix well until combined.
- Chop the walnuts and stir through the batter. Pour the batter into the loaf tin and top with chocolate chips for decoration. I added extra walnuts and buckinis on top as well for some crunch!
- Bake for 50 minutes or until a skewer comes out clean. Serve warm with salted butter and a good cuppa tea!