Banana Bread With Chocolate-Nut Crumble

Refined sugar-free

It’s here! The most delicious, naturally sweetened, moist, fluffy, drool-worthy banana bread. The added crumble layer gives the bread a more sophisticated feel and adds a touch more sweetness.
You can store the bread in the fridge for four days, or you can freeze it for up to a month. However, it usually disappears within days of being made.

Dry ingredients:
2 cups oat flour
3/4 cup gluten-free flour blend – I use my own blend
1/4 cup teff flour
1 tsp baking soda
1 1/2 tsp Ceylon cinnamon
1/2 tsp pink Himalayan salt

*homemade flour blend- 2 cups chickpea flour, 1 cup amaranth flour, 1 cup buckwheat flour and 1 cup tapioca starch*
*If you cant find Teff flour, you can substitute it with almond flour or any gluten-free flour*

Wet ingredients:
1/2 cup unsweetened coconut milk
1/4 cup olive oil
1/4 cup yacon syrup or maple syrup
1/4 cup coconut sugar
3 ripe bananas
2 tbsp almond butter or any nut butter
2 tsp vanilla extract – non-alcoholic
2 flax eggs ( 2 tbsp group flax plus 6 tbsp water) or 2 eggs
1/4 cup fresh-squeezed orange juice plus the zest
1 tbsp of LOVE

Nut & Chocolate Crumble
1/2 cup walnuts
1/2 cup cashews
1/2 cup almonds
1/2 cup pumpkin seeds
1 1/2 cups chocolate chips
Pulse until nuts and chocolate are to your desired crunchiness

  1. Preheat oven to 350 degrees.
  2. Prepare your baking pan with parchment paper. I use an 8X8 square cake pan. You could also use a 9×5 loaf pan. You may have leftover batter that you can bake as muffins.
  3. Prepare your flax egg if making vegan option.
  4. In a large mixing bowl, sift together dry ingredients.
  5. In the jar of a high-speed blender or food processor, add all the wet ingredients. Blend until the mixture is smooth.
  6. Combine wet and dry ingredients, add half of the nut and chocolate crumble to the mixture.
  7. Pour mixture into your baking pan and sprinkle with crumble mixture.
  8. Bake for 45 -50 minutes.

Allow to cool and enjoy.

xoxo Maria