Chocolate, banana and pecan loaf

Serves: Oh gosh lots of people

Prep Time: 1hr 20 mins


  • ¼ milk of your choice (I used unsweetened almond milk)
  • 6 tbsp coconut oil
  • 6 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 5 medium mashed ripe bananas
  • 2 cups spelt flour (or use buckwheat flour if you would like it to be gluten free)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup high-quality extra dark chocolate (I used 85% cocoa, also make sure this is dairy free if you would like to go dairy free), roughly chopped

Chocolate icing

  • 1 cup milk of your choice
  • 200 gram bar of high-quality extra dark chocolate (I used 85%)

Okay, if you listen to your loaf you may not think it’s possible to make an awesome cake that’s low fat, refined sugar free and vegan. I know this cake looks great on the outside, but cut it open and there are chunks of pecan and dark chocolate oozing out. So if you’re looking for a guilt free slice of something to go with your cuppa, then you can’t get better then this, it’s CHOCKAblock with flavour.

Those of you that are familiar with my website will know that I don’t like developing recipes which have more then about 5 ingredients, but what it lacks in simplicity this cake makes up for in taste. And after all this is a low fat, refined sugar free, vegan cake, it was always going to be a challenge to make it taste good, and frankly it’s a miracle that it does. So I hope a few extra ingredients are no big shakes.

So, turn your hand to the dark art of baking and turn the base elements of banana, spelt flour and cacao into health food gold. Alchemy never tasted so good.


  1. Preheat oven to 175°C.
  2. Lightly oil a loaf tin.
  3. Put the milk, coconut oil, maple syrup, vanilla, and bananas in a blender or nutri-bullet and blend until smooth.
  4. In a large bowl combine dry ingredients. Add banana mixture and combine. Fold in pecans and chocolate.
  5. Pour batter into the loaf tin and smooth the top. Place in the oven and bake until a toothpick inserted in the centre comes out clean (approx. 60 minutes)
  6. Allow the cake to cool on a wire rack. Once the cake has cooled you can start making the chocolate icing.
  7. Add cold milk to a thick bottomed saucepan and warm slowly over a medium heat. When hot, remove from heat, break the chocolate into pieces and stir them into the milk. Stir the mixture until the chocolate is fully melted, then spread this icing over the top of the cake immediately. You may need to add a splash more milk if you feel the icing is too thick. Once you have done this sprinkle over partially broken pecans to decorate. Voila!

Chocolate, banana and pecan loaf 1 Jennifer Medhurst Chocolate, banana and pecan loaf 2 Jennifer Medhurst

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