This bread is not only simple to make and truly delicious, it is also really sustaining. Consequently, there is always some hiding away in my fridge or freezer. The little and the big in my family love it and we think it is perfect for breakfasts, snacks and suppers. I hope you enjoy it too.
Chocolate Peanut Butter Bread
- 2 cups desiccated coconut
- 12 medjool dates, seeds removed
- 1 ripe banana, peeled and quartered
- 2 cups almond meal
- 4 tablespoons peanut butter
- 3 tablespoons cacao or cocoa
Preheat your oven to 175°C or 350°F. Grease and line a loaf tin with baking paper. Mine measures 19.5cm x 9.5cm.
Place the coconut and dates into your processor and blend at high speed until the coconut resembles a course flour consistency. Add the remaining ingredients and blend again until the mixture is well combined and sticking together.
Press the mixture firmly into your prepared tin and level the top. Bake for 40 minutes. Remove from the oven and cool in the tin for 5-10 minutes before gently transferring to a cooling rack to cool completely.
Slice. Serve. Eat and enjoy.