Choc chip hemp oil banana bread
Prep:
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This banana bread is packed with protein and fibre, contains fewer carbs and is completely free from refined sugars as it uses natural ingredients for sweetness instead.
Hannah
This banana bread is packed with protein and fibre, contains fewer carbs and is completely free from refined sugars as it uses natural ingredients for sweetness instead. The combination of hemp and chickpea flour gives a nutty, earthy flavour and a perfect texture that’s moist, fluffy and crispy in all the right places. The cacao provides extra nutrients including magnesium and potassium, and is rich in antioxidant-rich polyphenols (plant compounds known for their powerful anti-inflammatory properties). I’ve also added some grated beetroot in here as it is amazing in combination with cacao and provides a mild tart flavour like red velvet. (I also love sneaking in vegetables at every possible opportunity!).
Ingredients:
Wet ingredients
2 ripe bananas, mashed
3 tablespoons aquafaba (the liquid from a chickpea can), or sub for 1 chia or flax egg, or 1 regular egg if you eat them
⅓ cup olive oil or melted coconut oil
½ medium beetroot, grated
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2-3 tablespoons raw organic honey or pure maple syrup. This is optional and I sometimes skip it as I find the loaf is sweet enough with the banana, coconut sugar and cinnamon
Dry ingredients
1 cup chickpea flour
½ cup ground hemp seeds (add hemp seeds to a blender and blend into a flour)
½ cup buckwheat or another gluten-free flour of your choice
⅓ cup cacao powder
¼ cup coconut sugar
½ teaspoon baking soda
1 teaspoon cinnamon cinnamon
A pinch of salt
Optional extras
Chocolate chips
Walnuts or pecans
Hemp seeds for sprinkling
Method:
1. Preheat oven to 175 degrees C and line or lightly grease a loaf pan
2. Mash the banana in a bowl, then add the rest of the wet ingredients and whisk to combine
3. In a separate bowl, whisk together the dry ingredients
4. Pour the wet into the dry and stir to combine. Fold through any extra ingredients
5. Spoon the batter into the loaf tin and bake for around 40 minutes, or until a knife comes out clean when inserted and your loaf feels firm and is golden on top. Check your loaf at 35 minutes. If the top of your loaf starts to get too much colour on top, cover with baking paper to stop it burning and continue baking until cooked
6. Remove from the oven and allow to fully cool before slicing. Your loaf may crumble if you omit this step. You can reheat in the oven or toaster. Serve on its own or with a slice of butter or grass-fed ghee, or yoghurt, jam. However I enjoy my banana bread, I love to add a generous sprinkle of hemp seeds for even more goodness.
Storage: Slice only what you need as you go to keep the loaf as fresh as possible. The loaf will keep for around 4 days, wrapped or in a sealed container on the counter. It will keep for 3 months in the freezer. To freeze, slice and lay flat in sandwich bags or wrap individually.
Nutritionist’s Note
Eating adequate protein throughout the day is super important. This can be achieved by ensuring that you include protein with every meal and snack. Using high-protein flours like hemp flour and adding nuts and seeds to bakes is a way to boost the protein content of snacks and baked treats like banana bread. You could even serve this with a dollop of Greek yoghurt or a high-protein plant-based alternative such as yoghurt made from cashews, almonds or soy. Add a spoonful of nut or seed butter and a sprinkle of hemp seeds for extra goodness.
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