I’m thrilled to share this recipe with you. I haven’t been very active on the blog since New Year and of course there’s a good reason to that. These days, I’m using most of my time working on the e-book. When I work full-time at a preschool, most of the natural photography lightening hours is gone when I come home after work. That also means that I really have to schedule all of my photography sessions (even more than before…) But good news! The e-book is almost done and I can finally bring focus back to developing wholesome and nourishing recipes for the website.
Banana bread is one of my favorites desserts. It’s healthy, nutrient rich and then it’s so easy to make. There are no hidden ingredients and no difficult methods. It’s basically just; find a bowl, mash bananas, add the remaining ingredients and voilà.
My first meeting with banana bread was just a month after going vegan. My first thought was “That is the best cake I’ve ever tasted”. I kindly asked the host for the recipe, and she handed the easy instructions and I was completely blown away. Before going vegan I always thought baking a cake was a messy and difficult thing to do. There were always so many animal products and I never really understood the involvement. That’s why I really loved banana bread from the very first bite. All the ingredients finally made sense to me and I understood the involvement.
Favorites about this Double Chocolate Banana Bread
- It’s a healthy way to treat your taste buds.
- Super spongy and flavorful.
- 15-minutes prep-time (Could it be any easier?)
Double Chocolate Banana Bread
Yield 1 banana bread
For the cake
- 3 medium ripe bananas
- ½ cup non-dairy milk, like oat milk
- 2 flax eggs
- 2 tbsp. coconut oil, melted
- ½ cup almond flour
- 1¾ cup all purpose flour
- 1 tsp. vanilla extract
- 1½ tsp. baking powder
- 3 tbsp. psyllium HUSK powder
- ½ cup unsweetened cocoa powder
- 1 cup cane sugar
- ½ tsp. salt
- 5 ounces dark (dairy free) chocolate, chopped
- ¼ cup raw almonds, chopped
- Preheat oven to 350F.
- In a small bowl, prepare flax eggs.
- In a medium bowl, mash bananas. Add non-dairy milk, melted coconut oil and combine.
- Add all dry ingredients, except for all purpose flour, chocolate and almonds. Stir thorough.
- Now add ½ cup all purpose flour add a time, until you've stirred in all of it.
- Stir in chopped chocolate and transfer batter to a loaf pan (I prefer using a non-stick loaf pan covered with clean baking sheet or silicone loaf pan).
- Bake for 45 to 50 minutes.
- Allow to cool 10 minutes before removing from loaf pan.
Serving size: 1 (out of 12)
Calories: 252 Fat: 7.2 Carbs: 45 Sugar: 22.6 Fiber: 5.3 Protein: 4.4