Banana Chocolate Fudge Loaf (GF/DF)

Another one-bowl, quick to make, delicious, nutritious loaf, gluten and dairy free, this time sweet (but not too sweet!). This healthy Banana Chocolate Fudge Loaf tastes rich and decadent and is a perfect slice for breakfast, a mid-afternoon pick-me-up or with some coconut cream drizzled on top or with a scoop of ice cream for dessert.

Bananas are an antioxidant and a rich source of fiber, VitB6, VitC and potassium. Bananas are relatively low on the glycemic index based on their ripeness – the sugar content increase as the banana ripens as the starch in the banana turns to natural glucose, fructose and sucrose. The antioxidant flavonoid catechin is beneficial for heart health.

Cocoa – a powerful anti-inflammatory and antioxidant, rich in magnesium which supports and relaxes the smooth muscles of the body, the heart and the intestines - these are passive muscles that you can’t work out like you can other muscles, like a bicep for example. Cocoa can help with constipation due to stress and anxiety. Cocoa (and cacao too) contain anandamide and theobromine which are potent neuro benefiting components and help with an overall sense of well-being and calmness, joy, bliss and enhances euphoria – the same feelings we get when we are in love!

As always, when you make this recipe, I would love to see your creation so please post a photo of your Banana Chocolate Fudge Loaf goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes / Bake Time: 40-45 minutes / Makes: 1 loaf

Ingredients

2 Tablespoons Chia Seeds
¼ Cup Water

2 Ripe Bananas
1/3 Cup Avocado Oil – alternate: grape seed oil or a very mild olive oil
1/3 Cup Water - alternate: cooled mild herbal tea such as chamomile
2 Tablespoons Maple Syrup – use 3 or 4 Tablespoons if you wish it sweeter
1 teaspoon Vanilla
1 Cup Gluten Free Flour – I use Bob’s One-to-One or Robin Hood Gluten Free Flour
½ Cup Oat Flour – simply whirl oats in your food processor until a flour consistency
½ Cup Cocoa Powder - unsweetened
½ Cup Coconut Sugar – alternate: brown sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ Cup Chocolate Chips – optional
1/3 Cup Shredded Coconut - optional

How It’s Made

Preheat your oven to 350°F.
Prepare your 9x5 loaf pan by lining it with parchment paper – overhanging so the loaf will be easy to remove when baked.
Make your chia ‘eggs’ by mixing the chia seeds with the ¼ cup water, give it a stir and let it sit until it becomes gloppy. Set aside.
In a large bowl, mash the bananas.
Add in the oil, 1/3 cup water, maple syrup and vanilla. Mix together until smooth.
Add in the chia egg and mix well until smooth.
Make a well in the wet ingredients and add in the gluten free and the oat flours, sift in the the cocoa powder, cocoa, baking powder and baking soda.
Stir until combined and the batter is smooth.
Gently stir in the chocolate chips, if using.
Pour the batter into the prepared pan and evenly smooth it out.
Sprinkle the coconut on top, if using.
Bake for 40 minutes and test with a sharp knife or a toothpick inserted in the middle – if it comes out clean (a few crumbs are ok) then it is done. If there is wet batter, continue to bake and test in 5-minute increments.
Remove from the oven and let cool.
Remove from the pan using the parchment paper to lift it out.
Slice and serve!