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Chocolate-Stuffed Banana Granola Loaf
Posted by Pamela Higgins in Dessert Recipes, Gluten-Free Recipes, Guest Recipes, Vegan Recipes on 11th January 2017

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Banana, chocolate and granola…This loaf is the stuff of dreams! This would make an ideal mid-morning or mid-afternoon snack when you need a tasty energy boost that’s packed with goodness – it will satisfy any sweet tooth!

What You'll Need

Serves 6
  • 180g rolled oats
  • 2 tbsp flaxseeds
  • 100g coconut sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 large overripe bananas
  • 1 tsp vanilla extract
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • 1 tsp apple cider vinegar or white wine vinegar
  • FOR THE CHOCOLATE CENTRE
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp almond butter
  • 4 tbsp cacao powder
  • FOR THE TOPPING
  • 4 tbsp your own homemade granola or shop-bought (watch out for added sugars)
  • 4 tbsp your favourite raw/vegan chocolate, diced

Directions

Preparation Time:

1. Preheat the oven to 180 degrees C and grease and line a large loaf tin.

2. Place your oats in our Ninja Kitchen Auto IQ Nutri Ninja and whizz up to form a flour. Tip into a bowl and stir in the flaxseeds, coconut sugar, cinnamon, baking powder and bicarb.

3. Place the bananas, almond milk, vanilla, maple syrup and vinegar in your food processor and whizz up until smooth.

4. Pour this into the dry ingredients and fold in to form a batter.

5. Make the chocolate centre: Gently melt the coconut oil, maple syrup and almond butter then whisk in the cacao powder.

6. Spoon half of the banana mixture into the loaf tin, then evenly pour over the chocolate mixture and spread lightly.

7. Spoon over the rest of the banana batter over the chocolate topping and smooth out evenly then sprinkle over the granola and diced chocolate.

8. Bake for a total of about 45-50 minutes, covering with tin foil halfway through – it will be risen, golden and cooked all the way through. Leave to cool in the tin then serve!

Keep any remaining loaf in an airtight container in for up to 2 days.

Pamela Higgins

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands. My love of food - shared with the world through my blog SpamellaB - has taken me to places I never imagined. I'm now a freelance recipe developer, working with several health food brands to research and develop healthy recipes that can still be regarded as indulgent treats. Using social media, food magazines, recipe books and the internet, I'm constantly looking for inspiration for my next big idea. And if all that's not enough, I'm also proficient in food photography. In my spare time I love keeping fit and music, and I'm a sucker for a music festival! You can stay up to date with my latest recipes by following me on Twitter, Instagram and Facebook.