Tumeric Chocolate Topped Banana Bread

Continuing the weekend’s banana theme, I decided it was high time to finally make my banana bread (as I’ve literally been craving one all week). As I said in my previous post, I had a lot of ripe bananas to hand, so what better way to use them up that to make one of the best cakes known to mankind?

Now, although there’s no denying the numerous banana bread recipes out there, I wanted to make my own.  I find that time spent in the kitchen is a chance to relax and focus on the task at hand without worrying about other things. It’s also a time for me to get creative. In fact, recently on Laura Thomas’s ‘Don’t Salt My Game’ Podcast (which I 100% recommend you check out if you haven’t already), Laura and Kimberly Wilson were discussing the benefits of meditation for mental health and how meditation can be found in different forms for different people. Kimberly described how cooking can be some people’s form of meditation, as can physical exercise such as yoga or running. This rang true with me, as often it seems it’s when I’m busy in the kitchen or when I’m flowing on my yoga mat that I can really switch off and focus non-judgementally on the present moment. Whether it’s watching as my coconut oil begins to sizzle in the pan or watching contentedly as my bananas merely get blitzed to a pulp, time seems to fly by when I’m in the kitchen.

So what makes mine different? I’d like to call today’s banana bread my ‘Golden Loaf’ as it came out a gorgeous golden yellow. I added a little bit of ground turmeric as recently I’ve really grown to love it and so I'm always on the look out for ways to incorporate it into my diet.  Turmeric is a gorgeous strong yellow spice, widely cited for it’s medicinal properties, particularly in Ayurvedic medicine. It’s known as a “healing spice” due to the vast array of nutrients, antioxidants and anti-inflammatory compounds that it contains. Admittedly, using ground turmeric isn’t as beneficial as using fresh turmeric root, but I find it a lot easier to incorporate and something is better than nothing. One word of caution though – turmeric has a warm, earthy and slightly aromatic flavour, so if you haven’t tried it before then start small. You can always add more next time, but there’s no taking it back once it’s in!

Being a chocoholic, I couldn’t resist adding a little chocolaty twist too. Banana paired with chocolate is such a winning flavour combination in my opinion (hence why I’ve already shared one recipe – my Banana Muffins with a Nutella Swirl – on my blog). This time, I used melted Doisy and Dam chocolate. Doisy and Dam are a wonderful organic chocolate company who create a range of chocolate bars, many of which are vegan friendly. Yes, they ‘ticks all the boxes’ but most importantly, they tastes really good. Their chocolate has a gorgeous snap to it and each flavour they sell is delicious and unique. I went for the Maca, Vanilla & Cacao Nibs as I thought that would compliment the banana bread rather nicely! 

One final thing before the recipe – why do I love banana bread so much? I love it because it feels like such a versatile cake. Perhaps that’s because it’s so often called ‘bread’ rather than ‘cake’, that I think of it differently to, let’s say, a red velvet cake. Banana bread works for any time of the day. Slice it up for breakfast with a dollop of yoghurt and a spread nut butter, serve it toasted with your afternoon cuppa, or warmed it up for dessert alongside a scoop of ice cream.  The possibilities are endless.

I hope you like this one - if you could have smelt my kitchen this morning then I guarantee you’d be rushing to make it in no time!

Turmeric Chocolate Topped Banana Bread

Time: 15 minutes preparation, 40 minutes cooking

Serves: 1 loaf, around 10 slices

Ingredients:

  • 3 medium ripe bananas (approx. 250-300g)
  • 2 large eggs (sub with 2 flax eggs if vegan)
  • 4 tbsp. date or maple syrup
  • 4 tbsp. coconut oil (approx. 60g), melted
  • 3 tbsp. almond milk (or other milk of choice)
  • 1 tsp. vanilla extract
  • 1 tsp. apple cider vinegar
  • 280g spelt flour
  • 1-2 tsp. ground turmeric
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • A pinch of salt
  • 60g dark chocolate (I used Doisy and Dam)

Method:

  • Preheat the oven to 180°C and grease a loaf tin with coconut oil or line with a loaf tin baking parchment liner.
  • Start by melting your chocolate. Place a heatproof bowl over a small pan of simmering water. Break the chocolate into the bowl and allow it to melt, stirring gently. Once melted, set it aside to cool slightly.
  • Place all the wet ingredients (bananas, eggs, milk, maple syrup, melted coconut oil, vanilla extract and apple cider vinegar) into a blender and blitz until smooth. If you don’t have a blender then you can do this by hand – simply beat the eggs first and mash the bananas separately before you combine everything. 
  • Next add the dry ingredients and blitz again until smooth. Use a spatula to scrape down the side of the blender and ensure everything evenly distributed.
  • Remove two tablespoons of the mixture and mix this into the melted chocolate to form a thick paste.
  • Pour the remaining mixture into your loaf tin and then top with the dollops of the chocolate mix.
  • Bake for 40-45 minutes, or until a knife inserted into the centre comes out clean.
  • Remove from the oven and leave to cool for a few minutes before removing from the tin.
  • Slice enjoy however you like!
  • *Freeze any leftovers for a midweek treat to grab and go.

This banana bread is truly a golden loaf. It’s moist, sweet but not too sweet, loaded with bananas and deliciously satisfying. Remember to tag me @mylifeisforliving or comment below to let me know how you get on. I’d love to see how you like to serve yours. Do you like it naked, pimped up into a breakfast bowl, toasted with a dab of butter, or is peanut butter more you thing? Make sure to use the hash tag #mylifeisforliving so I can see your creations!

Until next time,

Hannah x

#mylifeisforliving