I made this double chocolate banana bread with my neighbour Suzie in mind. She is always happy to take any baked goods off my hands and loves chocolate and bananas. Her (cheeky 😉 ) passing comment about how my healthy banana muffins would benefit from some chocolate gave me an idea to combine both flavours into the next recipe 🙂 .
As expected, Suzie loved it! And so did we – the whole loaf disappeared in an embarrassingly short time. Apart from being our cake taster in chief, Suzie is also the best cat rescuer there is. In the 2.5 years I’ve known her, she must have saved about 100 cats. Her house is purring with close to 20 cats (and two puppies to balance things out) that she saved and couldn’t part with. Every time there is a cat emergency, Suzie is always happy to get involved, share her amazing experience and knowledge and, as you can imagine, plenty of funny cat stories too. In these difficult times full of hate and misery, let’s all be more like Suzie (minus her advanced chocolate addiction 😉 ). Being kind may be harder but it’s so much more rewarding…
120 g / 1 cup buckwheat flour** 35 g / ¼ cup rice flour 25 g / scant ¼ cup cornflour / cornstarch ½ tsp baking soda 1 tsp baking powder 120 g / 1 heaped cup cacao (I used raw) ¼ tsp fine sea salt 100 g / 2/3 cup vegan chocolate chips or chocolate, diced small chopped hazelnuts, for decoration
Dimensions of my loaf tin are 23 cm / 9 in x 9 cm / 3.5 in x 5.5 cm / 2 in. For a 2 lb / 900 g tin, use ¾ of this recipe and adjust baking time slightly.
