Vegan and gluten-free double chocolate banana bread with almond flour, oats, ripe bananas, tahini, and Hu Simple Dark Chocolate. Perfect for weekend baking!

Makes 8
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You will need
  • 2 flax eggs (2 TBSP ground flaxseed meal + 6 TBSP filtered water)
  • 3 super-ripe bananas
  • 1/4 cup unrefined coconut sugar
  • 1/4 cup runny tahini
  • 1/2 cup cacao powder
  • 1 1/4 cups super-fine almond flour
  • 3/4 cups old-fashioned gluten-free oat flour
  • 1 1/2 tsp baking powder
  • 1 heaping cup Hu Simple Dark Chocolate, chopped and divided
Step One

Preheat oven to 350°F and line a bread pan with parchment paper.

Step Two

Add flax egg (flaxseed and water) and bananas to a large mixing bowl and mash to combine. Allow the mixture to gel for about 5 minutes.

Step Three

Add in the coconut sugar and tahini and whisk vigorously to combine. Add in the cacao powder and mix again to combine.

Step Four

Sift in the gluten-free oat flour, almond flour, and baking powder and stir to combine. The batter should be thick and scoopable– not runny!

Step Five

Fold in 1/2 the chopped Hu Simple Dark Chocolate.

Step Six

Spoon the batter into the parchment lined loaf pan and spread to form an even layer. Sprinkle the remaining chocolate chunks on top.

Step Seven

Bake on the center rack for 45-55 minutes or until the bread is firm to the touch. and slightly brown around the edges. A toothpick inserted into the centers should come out clean.

Step Eight

Allow the bread to cool completely before slicing and serving.

Step Nine

Store leftovers in the refrigerator for up to one week and freeze for longterm storage.