Most recipes that I make are only ever made once, on the spur of the moment – divinely inspired in the here-and-now, never written down or even remembered.
I am a retreat chef (amongst other things haha), catering for groups of between 8 and 40 guests.
I make everything up (following my own recipes on the odd occasion!) depending on what is available at the time, with a preference for turning simple ingredients into delectable deliciousness.
Brings me so much happiness to set an example of how nourishing, tasty and vibrant conscious, compassionate food can taste.
It’s such a rewarding job – to be able to infuse so much love into what I do and then share it with my guests. Instant ripple effect!
I am still buzzing with excitement, since I’ve just come off another week-long retreat, where every meal and every dessert was cosmic. One late afternoon I had a few spare minutes to catch a some snapshots of dessert. Something I know you’ll love…
Today’s recipe is one that I have indeed written down and remembered. Yay! It is based on my original scrumptious banana bread. However, it has a ‘jump up and down in the kitchen’ exciting kind of twist. Meet my Chocolate Chip version! Oh my goodness… it holds together like a dream. It’s light and fluffy (hurrah for gluten-free alchemy) and it is (like everything I do) made with complete, compassionate, vegan ingredients.
The world of speciality and artisan cooking has come a long way in recent years, so anyone who thinks that gluten-free, vegan cuisine is lacking, is totally and utterly missing out on some of the worlds most delectable treats!
You may be tempted to switch around the flours in this. Unlike a lot of my recipes, this one is very specific and doesn’t like to be changed about.
I recommend that you keep the flours and the other ingredients exactly as they are (and let it cool before slicing). You are in for a delicious dessert feast…
Quick Visual Video Guide
If you want a quick visual guide on how to make this, then please do check out my video tutorial for the original (choc chip free version). I use exactly the same method (just varied the recipe ever so slightly as detailed in the recipe write up below)…
An out-of-this-world gluten-free, vegan chocolate chip banana bread. Easy to make and an instant winner with everyone.
3 medium sized bananas
1 tablespoon ground flaxseed
3 tablespoon water
125ml (1/2 cup) coconut oil
120g (1 cup) brown rice flour
50g (1/2 cup) tapioca flour (or tapioca starch)
50g (1/2 cup) gluten-free oats
2 tablespoons ground cinnamon
4 tablespoons coconut sugar
1 teaspoon bicarbonate soda (baking soda)
50g (handful) of dairy-free chocolate chips
1/2 teaspoon nutmeg (freshly grated)
Pinch of ginger (freshly grated) - optional
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
Mix the tablespoon of ground flaxseed with the 3 tablespoons of water and leave on the side to thicken whilst you prepare the rest of the ingredients.
Melt the coconut oil. Coconut oil solidifies at 24C (76F) and you'll need to melt it for this recipe. If your coconut oil is in a glass bottle or jar, then you can place it in a saucepan with hot water (gently heat). Alternatively, plan ahead and leave it on a warm windowsill, or near a heat source until it turns to liquid.
Mash the bananas with a fork in a mixing bowl.
Put the oven on in advance to gas mark 5 (375F/190C).
Add the brown rice flour, tapioca flour, gluten-free oats, ground cinnamon, coconut sugar, chocolate chips and bicarbonate of soda.
Use a super-fine grater and grate the nutmeg. Use more or less than the amount specified above, depending on preferred taste.
Finely grate a pinch of fresh ginger (optional).
Give the flaxseed/water blend a bit of a stir again. This should have thickened up.
Combine the flaxseed/water blend, coconut oil, vanilla and apple cider vinegar in a jug, before mixing in the bowl with all the ingredients. Mix thoroughly.
Pour the ingredients into a parchment-paper lined loaf tin.
Pop into the oven for 40 minutes.
Cool on a cooling rack. You might like to allow it to sit in the loaf tin for a while first like I do. Gluten-free cake can be a bit fragile when it is hot.
The texture of this is perfect and dream-like when served cold or at room temperature. [b]UNTIL[/b] they have cooled down (they have a tendency to crumble when warm). So, as tempting as it might be to dive right in.... remember to allow it to cool full down before slicing. I sometimes pop it in the fridge for a little while too, just to be extra sure (especially when I am serving for a bunch of guests!). Works a treat every time as long as I don't tuck in too early.