The best thing about my Banana, Chocolate Chip and Walnut Loaf is that you can eat it for breakfast with nut butter (cashew is my fave), as a 4pm treat, or as a dessert with ice cream and berries. Cake for breakfast? Yeah, that works for me!
In theory this cake lasts for about a week in an airtight container, but I have to admit it doesn’t last more than a few days in my house because it’s so scrummy! Sprinkled with espresso and served with yogurt, I can’t help but go back for more! It’s so ridiculously easy to make – you don’t even need a food processor.
Oh, and this cake is a delicious dairy-free option – just swap the butter for coconut oil and use your favourite plant-based yogurt.
Preheat the oven to 175ºC.
Melt the coconut oil / butter.
In a mixing bowl whisk the egg and add the melted coconut oil / butter, maple syrup, yogurt, vanilla extract and mashed banana. Give it a great big stir.
In a second bowl mix the flour, baking powder, cinnamon and salt.
Add the dry ingredients to the first mixing bowl, and throw in the walnuts, coconut sugar and chocolate chips. Give it one last big stir, then pour into a loaf tin and sprinkle over the espresso powder.
Bake in the oven for 50 minutes. This loaf tastes its absolute best eaten warm from the oven, so enjoy!