This recipe is perfect for breakfast and as a daytime snack.
1 1/2 cups (200gms) Jollity gluten-free sweet potato and pumpkin flour
1/4 cup (85gms) honey
1/4 cup (75gms) cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup (75gms) unsalted butter
2 large ripe bananas (4 small bananas)
1 cup dark chocolate chips
- Preheat the oven to 170deg C and line a loaf tin with butter and Jollity Healthy Flour.
- In a bowl, combine the mashed bananas, baking powder and baking soda. Add the butter, cocoa powder, honey, salt, eggs and vanilla. Add the flour. Stir in the chocolate chips then pour into the loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out dry. Cool on and store in an airtight container for 3 days or up to 2 weeks in the fridge.
The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.
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