One of my favourite of the recipes that I’ve made recently would have to be this chocolate malt loaf style banana bread! I’ve made a fair few banana breads over the past year.. well, it seems to feel that way although, it’s probably just been the case of multiple attempts to achieve only a few actual recipes. I feel like baked goods are MUCH harder to get just right and it can be such a challenge to create the perfect balance of light airy sponge that still contains a good amount of moisture because.. well, no-one likes a dry banana bread now do they?
This makes a great after not pick-me-up or pre-workout snack bite! My fiancé (oh yeah, I got engaged 💍) has been having some toasted for breakfast. It’s so delicious when nice and warm fresh out the toaster, slathered in a generous layer of vegan butter. YUM. I’m all about those recipes that have multiple uses and can be easily included into day to day life. Functional food is what it’s all about for me!
It actually feels a bit strange posting a baking recipe at the moment because the current weather situation here is.. HOT. If you live in the UK, then you will be well aware that we’re currently experiencing a highly unusually warm Summer. Ion fact, I’m pretty sure that in all of my 24 years of life, I have never seen a Summer like this before. We’ve been blessed with weeks of beautiful sunshine, however, sometimes the heat and humidity has become a little too much to have for days on end! Will people in England ever be happy with the weather though? Haha. But, if you can bare to turn on your oven in these temperatures, the you should definitely give this loaf a try!
Chocolate & Raisin Malt Loaf Style Banana Bread
1 cup oat flour https://uk.womensbest.com
3 tbsp melted coconut oil
3 tbsp brown rice syrup
2 scoops Womens Best Protein
2 whole eggs
Tsp baking powder
Pinch of sea salt
3 ripe bananas
1/3 tsp bicarb
3 tbsp cacao powder
Preheat your oven to 180c and line a loaf tin with baking paper.
Mash the bananas with the back of a fork and beat in the coconut oil and rice syrup.
Add the eggs to the mixture one by one and mix these until fully incorporated.
Sift all of the dry ingredients into a bowl, then fold these into the wet ingredients and mix to form a smooth batter.
Stir through the raisins, then transfer your cake mixture into the loaf tin, then bake in the oven for 40 minutes.
Once your loaf is ready, allow to cool completely then serve with your favourite toppings!