A wonderful banana bread with a extra portion of chocolate. A must try if you love banana bread.
Note: If you don't have hazelnut flour you can easily make it yourself. And if you do so it's best, if you roast the nuts first. This will add a super chocolatey flavor. You better roast the nuts ahead. Simply preheat the oven to 250℃/480℉. Then roast the nuts for about 10-15 minutes until golden. Let cool for about 5 minutes, place in a container and shake well to remove the skin. Place the nuts in your food processor for maximum 10 seconds to have flour.
Start by preheating the oven to 180℃/350℉. In a large bowl add spelt flour, hazelnut flour, cacao powder, baking powder, baking soda, vanilla powder and salt. Mix with a large spoon.
Take a square cooking pan and grease with coconut oil. Set aside.
Take a plate and mash the peeled bananas with the back of a fork.
Add to a new bowl along with apple cider vinegar, maple syrup and coconut oil. Mix well.
Now fold wet ingredients into dry ingredients by using a spatula. Don't over mix. Fill into baking pan and bake for 40-45 minutes.
Tip: Take a toothpick and stick inside the middle of the cake a little before the time is up. Pull it out again: If the batter sticks to the toothpick, it needs a little bit more baking. If it comes out clean, the cake is done.
Let cool down in the pan on a cooling rack for at least 30 minutes. Remove from the pan and let cool for another 30 minutes. Enjoy 😃
Can be stored in an airtight container for at least 5 days. Or slice it up and freeze it and toast for any banana bread cravings.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🎉