Treat yourself to this vegan banana bread that is full of healthy calories! Gluten and lactose free. Perfect hot or cold for breakfast or as a healthy snack. This recipe contains xylitol (don’t be afraid of the name!), it’s a natural sweetener found in some plants. It has a sweetness similar to that of ordinary sugar but contains 40% less calories. Therefore, it will not increase your glycemic index. It’s a great substitute for sugar, but as with everything, make sure you enjoy it in moderation. If you don’t have any, you can use coconut sugar, plain brown sugar or agave syrup, but in this case, slightly reduce the coconut oil.
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients for 1 bread, about 10 slices:
- 170g flour with yeast
- 30g Golden Chlorella
- 2 tablespoons ground flax seeds
- 60g xylitol
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- A pinch of sea salt
- 3 medium ripe bananas
- Juice from 1/2 lemon
- 100 g coconut oil, melted
- 75g of vegan chocolate chips
Baking instruction:
- Preheat the oven to 180 °C, gas mark
- Grease and line a cake pan
- Put all ingredients in a food processor except for the chocolate chips
- Mix until you get a smooth consistency
- Add the chocolate chips and pulse briefly or stir in with a spatula
- Pour the mixture into the mold and smooth the surface
- Bake 40 to 45 minutes until golden and cooked through
- Remove loaf from the oven and let cool in the pan for 5 minutes
- Turn off and let cool on a rack
- Store the bread in aluminum foil or parchment in the refrigerator for up to a week (up to 3 months in the freezer)
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Nutritional information per slice
Calories 261kcal, fat 13.7 g, saturated 10.2 g, carbohydrates 28.7 g, sugar 5.5g, fiber 1.8 g, protein 4.9 g, salt 0.4 g
This recipe was developed by Christine Bailey, award-winning nutritionist, chef, author and broadcaster with over 18 years of experience.
