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Pistachio & Cacao Banana Bread - Healthy Vegan

Sep 18, 18
By Inesa Slevaite
Breakfast Dessert Pistachios Recipe Snacking

This chocolate banana bread is super easy and super rewarding to make! Indulge in a mega fudgy, vegan, gluten-free bread that’s perfect to make if you need to feed a lot of people quickly, or if you love to meal prep. Serve with a sprinkling of mixed berries on top with a dollop of yoghurt on the side. We’ve drizzled Rich Cacao Pistachio butter but, if you aren’t a fan of overloading on chocolate then top with Coco-Nutty or Seedy-Kick Pistachio Butter.

Serves 8


180g Gluten free flour
35g Cacao powder
1tsp Baking powder
1/2tsp Salt
120g Coconut sugar
1/2tsp Vanilla essence
1tsp Apple cider vinegar
70g Coconut oil (measure when solid, then melt it in the microwave)
150ml Water
1tbsp Rich Cocao Pistachio Butter


♥ Preheat the oven to 170°C

♥  Line a loaf tin with greaseproof paper. Let the paper overhang, this will stop the banana bread from sticking if it rises.

♥ Mush the bananas with a fork until they aren’t lumpy anymore. Add the melted coconut oil, vanilla extract, apple cider vinegar, and water. Stir well.

♥ Place the dry ingredients in a bowl large bowl and slowly mix in the wet ingredients. Mix well.

♥ Pour the batter into the loaf tin and bake for 35 minutes. To check the banana bread is 100% ready put a skewer into the centre of the bread, pull it out, if it comes out clean then it’s ready.

♥ Once cooked, remove the banana bread from the tin by lifting it out with the greaseproof paper. place on a cooling rack and leave for 20 mins.

♥ Just before serving drizzle a tablespoon of Rich Cacao over the top on the whole loaf and if you’re feeling naughty then spread it on each slice too.

Use our hashtag #nutsaboutborna to show us your fabulous fudgy chocolate banana bread!

Emma Langston, Content Writer at Borna Foods


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