I always struggle during passover as I feel everything I have tastes exactly the same- I came up with this banana bread because I love the combination of banana and chocolate and also the fact that it is a bread shape makes me feel a bit better during passover! And it has a rich taste and a moist texture, so not like your average passover bread,/cake! Its gluten and dairy free as well!
What you will need:
4 bananas (completely ripe) mashed up with 4 tbsp of almond/coconut milk
200 g brown sugar
100ml rapeseed oil
200 g ground almonds
75 g cocoa powder
1 tsp baking powder
1/2 baking soda
1 tsp vanilla extract or a 1 vanilla pod
1 tsp cinnamon
Preheat the oven to 175 celsius. Take a bread tin (or a round cake tin) and grease the base and the edges with a very thin layer of rapeseed oil. Mix all the ingredients together until smooth and pour the mixture into the prepared tin. Place in the oven on the middle shelf for about 45 minutes. Make sure you check with a skewer that the bread is done before taking it out. Let it cool before tipping it out of the tin.