This banana bread uses three kinds of chocolate - dark, milk and white - and does the sweetening job entirely with Clear honey. No added sugar, no butter, no eggs from a hen. A flax egg and sunflower oil keep it dairy-free and surprisingly moist, and the honey rounds out the chocolate without fighting it. It is the kind of thing that comes out of the oven looking like a special occasion but takes about ten minutes to put together.
Tips from Niamh: Use ripe, spotty bananas for this - the riper they are, the sweeter the bread, and you won’t need a scrap of added sugar. The flax egg keeps it dairy-free and beautifully moist, so don’t be tempted to swap it back to regular eggs.
Ingredients
- 50g dark chocolate chips
- 50g milk chocolate chips
- 50g white chocolate chips
- 200g plain flour
- 2 tsp baking powder
- 1/2 tsp bread soda
- 120 ml sunflower oil
- 120g honey
- 2 tbsp milled linseed
- 6 tbsp water
- 3 ripe bananas
- More chocolate chips and banana for decoration
Method
- Add the flour, baking powder and bread soda to a large bowl.
- Add the milled linseed to the water and leave for 5 minutes to sit (this is the flax egg).
- Using a blender, mix the bananas, oil, honey and flax egg.
- Add the wet ingredients to the dry and stir.
- Add the chocolate chips and pour into a lined baking tin.
- Decorate with chocolate chips and banana.
- Cook for 1 hour at 180 C.
- Leave to cool and enjoy with some natural yoghurt, berries and a drizzle of Peninsula Honey.
Slice it warm or let it sit - it keeps well for a few days and the flavour deepens overnight. If you are curious about what makes the Clear honey a good everyday baking honey, the clear honey guide has the detail on why it works so well in bakes like this.