In addition to my Clean Eating Basics and Clean Eating to Go Workshops, I also gave three Sugar-Free Baking workshops in Cologne, Hamburg, and Berlin this year to coincide with the publication of my latest book, Sugar-Free Baking.* This past Sunday, the last of those three workshops – which also concluded this year’s workshop series – took place in Berlin.

As a thank you for your incredible feedback on Sugar-Free Baking (which is already in its 3rd edition!), I’m sharing the recipe for my Chocolate Pecan Banana Bread with you here today!

As always, it was a lot of fun getting to meet so many readers. The direct exchange is incredibly exciting for me, and I’ve started to notice that there are more and more familiar faces showing up from previous workshops and retreats, which of course makes me so happy!

There’s just one event left for this year: my Clean Eating meets Ayurveda Special at the Ayurveda Parkschlösschen, which will take place in Traben-Trarbach (western Germany) in early September.

You can find all dates for upcoming events (including those for 2019) on my Events page, which I update continually. As of this weekend, my next Mallorca retreat, which will take place in March 2019, is fully booked. I have also set up a special Events mailing list to notify readers about upcoming workshops and retreats – sign up and you’ll be the first to find out about new events and dates. :-)

But back to the Sugar-Free Baking workshop: Among other things, we baked a loaf of banana bread, a classic that can be reinvented again and again. After I posted the above photo on Instagram (@projekt_gesund_leben), I received tons of requests for the recipe. To ensure that all readers get something out of it, I’ve modified this recipe a bit from the one I shared at the workshop. ;-)

And here’s the recipe for my Chocolate Pecan Banana Bread! Oh, and did I mention that it’s vegan and free of refined sugar? :-)

Chocolate Pecan Banana Bread

Rezept drucken
Rezept drucken
Prep Time
Cook Time 55 minutes
  • 4 bananas ripe
  • 80 g dried plums
  • 50 ml sunflower oil
  • 300 g spelt flour
  • 3 tsp baking power
  • 3 tbsp cocoa powder (defatted)*
  • 1 tsp Ceylon cinnamon*
  • 1 generous pinch ground vanilla* or 1/2 tsp pure vanilla extract
  • 1 pinch salt*
  • 100 g pecans or walnuts or hazelnuts
  • 1 tbsp coconut blossom syrup*
  1. Preheat oven to 175°C (top and bottom heat). Peel three of the bananas (approx. 350 g) and cut into pieces. Blend or purée with prunes, oil, and 50 ml water.
  2. Combine spelt flour, baking powder, cocoa, vanilla, salt, and ½ tsp cinnamon. Coarsely chop pecans and dry roast (no oil) in a pan over low heat for 2–3 minutes, stirring occasionally. Fold all dry ingredients into banana mixture.
  3. Grease a loaf pan or line it with baking paper and pour in batter, smoothing it out with a knife. Peel the fourth banana, slice in half lengthwise, and lay over the top of the batter as pictured.
  4. Bake banana bread in the preheated oven for 40 minutes. After 15 minutes, cover with foil or a plate to prevent overbrowning.
  5. Remove banana bread from oven. Mix coconut blossom syrup and remaining cinnamon (1/2 tsp) and brush directly over warm bread. Let bread cool before serving.
NACHGEKOCHT? Teile deine Fotos mit mir (@projekt_gesund_leben) und meiner Community auf Instagram und nutze meine Hashtags #projektgesundleben und #projektzuckerfrei!

Here’s what my banana bread looked like fresh out of the oven:

I often freeze Banana Bread in slices and then thaw as needed – you can also toast it to bring out the flavor. It’s great with a little Chia Jam, too!

Happy baking! :-)

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