This moist, chocolatey treat is made without animal products and is perfect for a sweet, plant-based indulgence.





Serves: 8-10

  • 4 overripe medium bananas
  • 145g buckwheat flour (or wholewheat flour)
  • 50g ground hazelnuts (or ground almonds)
  • 60g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Pinch sea salt
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 60ml melted coconut oil
  • 2 tsp cider vinegar
  • 65g agave or maple syrup
  • Tahini and banana chips to serve


  • First make the flax eggs in a small bowl.
  • Mash the bananas in a medium bowl until fairly smooth, then whisk in the flax eggs with the oil, agave syrup and vinegar.
  • In a large bowl, combine the flour, ground nuts, bicarb, baking powder, cocoa, cinnamon, and salt together and then mix in the banana mixture until well combined.
  • Scoop into a lined loaf tin and bake for 35-45 minutes until a knife comes out almost clean.
  • Top drizzled with tahini and banana chips or fresh fruit.

Storage Instructions

Store in a fridge and consume with 2-3 days.