Choc Hazelnut & Banana Loaves

Total times 50 minutes | Makes 7 mini loaves | Vegan, Gluten Free Option

Ingredients

• 1 cup mashed banana, ripe (approx. 2-3 bananas)

• 1 cup finely grated zucchini (approx. 1)

• ¼ cup plant milk

• ¼ cup + 2 tbsp. extra virgin olive oil

• ½ cup pure maple syrup

• 1 tsp vanilla extract

• ½ cup almond meal

• ½ cup hazelnut meal

• 1 cup wholemeal spelt flour (gluten free flour if needed)

• 1 ½ tsp baking powder

• ½ tsp bi-carb soda

• 1 tsp. cinnamon

• ½ tsp clove

• ½ tsp sea salt

• 1 x 45g bar Hazelnut Pana Chocolate, roughly chopped

• ¼ cup hazelnuts, roughly chopped

• ¼ cup walnuts, roughly chopped

• Pana Organic ‘Hazelnut and Chocolate Spread’ for topping

Method

1. Preheat the oven to 176°C (fan-forced) and line 7 (2×4-inch) mini loaf pans with baking paper.

2. Mash the bananas until there are no lumps

3. Combine the banana, plant milk, olive oil, maple syrup and vanilla into a medium bowl and whisk thoroughly. Set aside

4. In a separate bowl, mix together the almond meal, hazelnut meal, spelt flour, baking powder, baking soda, cinnamon, clove and salt.

5. Finely shred the zucchini and pat dry with a paper towel to remove excess moisture.

6. Add the whisked banana mixture and shredded zucchini to the dry ingredients.

7. Gently fold until everything is combined. Be careful not to overwork the batter as spelt flour can become tough if handled roughly.

8. Carefully fold in the chocolate and nuts.

9. Transfer the batter to the individual loaf tins (approx. 3 tbsp. per loaf) and bake for 45-50 minutes, or until a skewer comes out clean.

10. Once cooked, cool on a wire rack for 20-30 minutes

11. Spread with Pana Chocolate Hazelnut and Chocolate Spread, then enjoy!