Oh mama if pregnancy has done one thing apart from the obvious baby growing, it’s also given me a heck of a big sweet tooth. Pairing the cravings with the fact that I’m cheffing in a super sweet cupcake and brunch spot, it’s really no question as to why I have been eating a lot more naughty treats lately. I am forever asking for dark choc, a cupcake or a bowl of wheetos and I am also totally guilty of blaming it on baby who I pretend wants it more than I do, you can’t blame a girl for milking these 9 months can you? Want choc, that’s fine it’s a craving! Moody as F, it’s the hormones! Late for something, had to stop off on route to pee 10 times!

However, it gets to the point where as a mama-to-be I know I should be eating everything that will nourish my growing body and baby. My way around the sweet cravings? This gorgeous and divine Banana Bread! It was my go-to treat when I went from over-weight student to strong and toned two years back.

I’ve made a few banana breads in my clean blogging time, they are such an easy and effortless sweet to bake.

This one encompasses smooth sweet cashew flavours (OR vanilla) with a rich dark chocolate note throughout; a truly well balanced dessert with great thanks to it’s marbled nature. I know, I know, I had you at chocolate anyway didn’t I?

Using only clean fats, unrefined sugars and the option of going completely wheat free this cake is a must bake treat for anyone looking to cheat clean, or keep an eye on those cals/macros.

Tried and tested by my other half, friends, family and even the local Tesco security guard, this recipe is my new favourite, a timeless dessert or sweet snack that will delight you or your loved ones; leaving behind the sugar rushes, guilt and junk food stodge.

Lets do this…

I N G R E D I E N T S:

• 140g Flour (I used 70g Coconut + 70g Plain Wholemeal but use all plain if you like)
• 4 Eggs
• 4 Ripe Bananas
•     1TBSP Almond, Soy or Cows Milk
•    80g Agave Syrup or Canadian Maple
• 2 TBSP Cacao or Cocoa Powder
• 1/2 Bar Dark Choc
• 1 TBSP Coconut Oil
• 1 TBSP Cashew or your favourite Nut Butter
• 1 TSP Vanilla Flavour
• 1 TSP Baking Powder
• ¼ Baking Soda

For the Homemade Nutella (Optional, slather it in proper Nutella if that takes your fancy)

• 1 Bar Dark Chocolate
• 1 Pot Fage Greek Yogurt
• 1 Teaspoon Agave

Optional:

I love the bitterness of dark chocolate, however, it isn’t too everyone’s taste. Simply add any of the following to make it a sweeter scoop:

• 2 TBSP Icing Sugar

Or

• 1 Tablespoon Agave, Maple or Honey

Or

• Hazelnut Butter (also more Nutella-esk)

M E T H O D :

1. Preheat the oven to 180C
2. Chop the bananas into small circles and pop into a blender with the Agave, coconut oil and 1 Tablespoon of milk and blend until smoo
3. Pour the banana into a mixing bowl and stir in your flour, baking powder and 4 eggs.
4. Now separate ½ of the mix into another bowl, and add the cinnamon, cashew butter and vanilla into one and mix well.
5. In the second bowl add in the Cacao Powder, dark chocolate bar chopped into small chunks and stir until well combined.
6. Spoon heaped tablespoons of both batters into the bread tin; I simply spooned one chocolate for every cashew and repeated again until all of the batter was in the tin.
7. Drag a knife or wooden skewer through the batter and create swirls in the mix.
8. Top with chopped bananas and sprinkle a tiny dab of cinnamon onto the bananas too.
9. Bake on the middle shelf for 30-40 minutes or until a skewer is clean when removed.
10. Leave to cool

Meanwhile make the deliciously indulgent yet reasonably healthy homemade Nutella:

1. Break up your bar of dark chocolate and melt in the microwave for 30-40 seconds
2. Stir in the Greek yogurt and any additional extras from the above.
3. Either drizzle on top of the whole cake immediately or leave it to set in a jar and spread on each slice before eating.

 

There you have it, a gorgeous and impressive Chocolate and Cashew Marble Banana Bread with a homemade Nutella Ganache that has over 17g of protein!