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Chocolate Cardamom Banana Bread

Chocolate Cardamom Banana Bread


For the past couple of weeks I’ve been (day) dreaming about a super rich, moist chocolate cake – yes strange I know 😁 – I’m not much of a baker but I really wanted to create something that I was already imagining in my mind. Soft, moist, super decadent in taste but jam packed with goodness too. To cut a long story short, yesterday I got my butt into the kitchen and decided I’m going to do it. An hour later, my kitchen smelt like my dreams and out popped this gorgeous loaf. I’m calling it a bread, but it’s definitely cake-like in texture and comfort 🤩 refined sugar free – actually only sweetened with dates and bananas plus a whole range of other good for you ingredients- makes this perfectly  acceptable for breakfast or dinner😜



Wet ingredients 

1 cup dates soaked for 20 minutes in hot water and pitted 

2 ripe bananas 

1/2 cup plant based mylk 

1 tablespoon apple cider vinegar 

1 teaspoon vanilla extract 

3 tablespoons coconut oil 

2 tablespoons cashew butter 

2 flax eggs (two tablespoons of flax meal combined with 6 tablespoons of water and allowed to rest for 10 minutes) 

Dry ingredients 

1 cup wholemeal spelt flour 

1/2 cup almond meal 

1/2 teaspoon cardamom 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/4 cup cacao powder 

Pinch of salt 

Line a loaf tin with parchment and preheat your oven to 180 c 

In your food processor combine all your wet ingredients together (EXCEPT the flax egg) and process until smooth and creamy. Gently stir in your flax egg and set aside. 

In a large mixing bowl add your dry ingredients and mix to combine. Pour your wet mix into the dry ingredients and fold in gently. If it’s too dry add a touch more plant mylk. 

Turn your batter out into your prepared loaf tin and bake for 30 minutes or until a toothpick inserted into the centre comes out clean.  Allow to cool completely before removing from pan and slicing. Keeps in an airtight container on your counter for 3 to 4 days. Won’t last that long though x 

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About the author

Meera Vadgama

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