- 6 over ripe bananas
- 8 Medjool dates - pitted
- 4 tbs melted coconut oil
- 2 eggs
- 1.5 cups rice flour (200g)
- 1/2 cup raw cacao powder (50g)
- 1/4 cup roughly chopped pecans
- 1/4 cup raw cacao nibs
- 1 tsp Chaga powder (optional)
- 1 tsp baking powder
- 1 tsp vanilla powder
- pinch of salt
PRE HEAT OVEN TO 180C FAN
Use a high-speed blender to combine all the wet ingredients until the dates have broken down into the liquid.
In a large bowl mix the rice flour, raw cacao powder, chaga, salt, vanilla, baking powder. Mix well until well combined.
Add the chopped pecans and cacao nibs and mix well.
Add the wet mixture and fold until fully combined
Transfer to a silicone bread mould and top with additional pecans for decoration if you like!
If you don't have a bread mould, then line a bread baking tin with parchment paper or grease well.
Pop into the oven for 30-40 minutes until golden, and a knife through the middle comes out clean.
Leave to rest for 30 minutes before removing from the mould.
Naomi's TIP: Replace the pecans with any other nuts you have, you can also add raisins or chopped dates for a gooey chewy texture.