Choc-Top Banana Bread (gluten and grain free, with vegan option!)

This recipe is one of my favourites. When I was on an elimination diet a few months ago, I put a call out to friends for an allergy-friendly banana loaf recipe to keep my baking hands busy. I was, and still am, very new to cooking without regular flours and none of the recipes I could find online made rhythm or sense to me.  The recipe I use now is adapted from one I was given during that time of crisis.  The original was okay, but I'm a perfectionist! I've made this loaf a fair few times now and have managed to get the recipe just right for me. I've also been able to experiment with ingredient-swapping so you don't have to! Below are options in case you need to make this loaf suit your dietary or lifestyle needs. The base recipe is grain and gluten free, and I have tested it using different types of milk and replacing the egg with flaxseed gel. If you aren't familiar with using flaxseed as an egg replacement, I found this article on a vegan baking website extremely helpful in understanding how it all works.

mmmm... chocolatey...

Not only is this recipe versatile, it also fits my criteria for nutritious baking.  There is no added sugar in the loaf itself, all the sweetness comes from the bananas - the riper the better! - and there are no processed flours involved or strange unpronounceable ingredients, plus the eggs, fruit, and flours give the bread a boost of protein, fibre and a healthy range of vitamins and minerals.  Even with the chocolate topping, provided you use good quality dark chocolate, the sugar is kept to a minimum of about 1g added sugar per slice.

I have to let you know one thing about this loaf, which is that it is not like ordinary banana bread: while it is cakey, crumbly and moist, it is a lot more dense and filling than typical banana bread or cake, so don't bite off more than you can chew!
The loaf should slice up into ten servings and is great with unsweetened yoghurt or a smidge of natural peanut butter and a cup of tea :)

Choc-Top Banana Bread

the loaf (serves 10)
3 large very ripe bananas, mashed
2 tbsp melted butter
2 eggs
1/2 tsp apple cider vinegar
1 cup coconut flour
1/4 cup almond meal
1 tsp baking soda
1/2 cup milk (dairy, soy, and coconut all work fine)

Optional as a treat: 1/2 cup of chopped dark chocolate or chocolate chips

To make it paleo: swap the butter for melted coconut oil, use a dairy-free milk, omit the chocolate
To make it vegan: as above, plus swap the egg for 6 tablespoons of flaxseed gel.

Preheat the oven to 190°C
Line a standard loaf tin with baking paper.
In a mixing bowl combine the bananas, butter, eggs and vinegar until fully combined.
Sieve in the flour, almond meal and baking soda and chocolate if using. Mix to combine
Add the milk and stir until a very thick batter has formed.
Pour into the tin and push the batter right down into the corners. Bake in the middle of the oven for 30-35 minutes, until the top is browned and the cake is set.

the topping
4 tbsp cream or coconut cream
4 squares dark chocolate, chopped (I used Whittaker's 62% Cocoa Dark Cacao)

In a small, microwave-proof bowl, microwave the cream on high for about 15-30 seconds until it is hot but not boiling. Add the chocolate to the cream and let sit for a few minutes. The chocolate should have started to soften and melt, stir the cream and chocolate together until fully combined. If they have cooled too much, reheat in the microwave for no more than ten seconds at a time.  Pour over the cooled loaf and enjoy.

Nutrition Information per serve
base recipe, without topping or chocolate chips
Calories: 136
Total Fat: 7g
Total Carbohydrates: 15g
- Dietary Fibre: 5g
Protein: 4g
Sodium: 192mg
Potassium: 138mg

chocolate topping, per serve
Calories: 33
Total Fat: 3g
Total Carbohydrates: 2g
- Sugar: 1g
Protein: ~0g