CHOCOLATE ALMOND BANANA BREAD
Chocolate is always a good idea. At least I hear. This amazing chocolate banana bread has a little twist with the cocoa powder to bring some happiness into your everydays.
PREP TIME: 20 minutes
BAKING TIME: 45-50 minutes
TOTAL: 1 hour 10-15 minutes minutes
INGREDIENTS
DRY INGREDIENTS
1 cup oat flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
1 tsp cinnamon
100g dark vegan chocolate
1/2 cup cashews
1/4 cup unsweetened cocoa powder
1/4 cup sliced almond for topping
WET INGREDIENTS
flaxegg: 2 tbsp ground flaxseeds + 4 tbsp warm water
3 very ripe bananas
1 tsp pure vanilla extract
1/2 cup almond butter (natural & smooth)
2 tbsp agave syrup
DIRECTIONS
Preheat the oven for 180 C degrees.
Make the flaxegg by adding the ground flaxseeds to a bowl along with the warm water. Mix well and set it aside.
Finely chop the dark chocolate and the cashews. Set them aside.
In a large bowl, mix together all the dry ingredients, expect for the sliced almonds. Add in the chopped up chocolate and cashews as well. In another bowl, peel and mash the bananas with a fork or potato masher until it’s a runny conistency. Add the flaxegg and the rest of the wet ingredients. Combine them well and pour it into the dry ingredient bowl. Once well combined, transfer the batter to a parchment lined loaf pan. Bake it in the oven for 45-50 minutes until a toothpick comes out clean from the middle (note that the chocolate will be melted so that might stick on the toothpick, even if the cake is baked).
Once the cake is done, remove from the oven and let it cool down in the pan for 30 minutes. Then, using the parchment paper, remove the banana cake from the pan and let it cool for another 30 minutes before cutting into it. This step is important because the cake is still baking inside and it can crumble if we cut it too early.
Enjoy with some peanut butter, banana, chia jam or just by itself. It also goes really well with a coffee.
Enjoy!
