Banana Bread with Chocolate Dessert Spread Topping

Derived from Minimalist Baker.

Indulge in the delightful fusion of classic banana bread topped with a sumptuous chocolate dessert spread that's perfect for any occasion.


  • 1 tbsp flaxseed meal
  • 2 1/2 tbsp water
  • 3 medium ripe bananas
  • 1/2 tsp pure vanilla extract
  • 3 tbsp avocado oil
  • 1/4 cup organic cane sugar
  • 1/4 cup packed brown sugar
  • 2 1/2 tbsp maple syrup
  • 3 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup Harris & Ruddock Almond Milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup unbleached all-purpose flour
  • 1 1/4 cup gluten-free oats
  • 1/4 cup Harris & Ruddock Chocolate Dessert Spread


  1. Preheat oven to 350° and line a loaf pan with parchment paper.
  2. In a large mixing bowl, prepare flax egg by combining flaxseed meal and water. Let it rest for 5 minutes.
  3. Mash bananas in the bowl with a fork until reaching a smooth consistency.
  4. Add remaining ingredients through Almond Milk and whisk vigorously. Next, mix in almond meal, unbleached all-purpose flour, and oats until well combined.
  5. Pour batter into the loaf pan, smoothing with a spoon. Top with Chocolate Dessert Spread and smooth once more.
  6. Bake for 1 hour 15 minutes or until golden brown and firm. To check for doneness, use the toothpick test. Insert a toothpick or wooden skewer into the center; if it comes out clean, it's ready.
  7. Allow the bread to rest in the pan for 10 minutes before transferring to a cooling rack. For best results, let it cool completely before slicing (it's even better the next day!).
  8. Store any leftovers at room temperature, covered, for up to a few days.

Total time: 1 hour 25 mins

Serves: 10