‘A little bit of sweetness can drown out a whole lot of bitterness’
Is there anything better than the combination of the banana and chocolate?
It’s a classic on the BBQ, makes a wonderful milkshake and a sumptuous banana bread.
This banana bread is vegan. The banana and milk supply the moisture, the flour acts as a binder and the raw cacao adds antioxidants and a chocolate flavor. This is a base recipe, where I wanted to show off the swirl more than anything. Feel free to add a few nuts or chocolate chips if you like.
Mr B was certainly very happy to be the taster for this one, as he could smell it before it arrived. Since it takes 10 minutes to prep and 45 in the oven, it certainly brings with it some anticipation.
Ingredients
- 3 bananas (very ripe)
- ¾ cup organic cane sugar
- 2 tbsp. coconut oil (extra for lining the baking tin)
- ½ cup dairy free milk
- 1 tsp. pure vanilla extract
- 1.5 cups whole wheat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 tbsp raw cacao powder
- 6 tbsp. boiling water (split into 2)
Method
- Pre-heat your oven to 350F and grease a baking tin with coconut oil
- Add the bananas to a bowl and mash till a smooth puree is formed
- Add the sugar, oil, milk and vanilla and whisk till smooth
- Add the flour, baking soda, salt and cacao powder and mix together till there are no lumps
- In a separate bowl add the cacao powder to 3 tbsp. boiling water and whisk till smooth
- Add one cup of the batter to the chocolate mixture and whisk
- Add the remaining 3 tbsp. boiling water to the plain batter and whisk
- Take your baking tin and add ½ cup of each batter at a time
- Once all the batter is in the tin, use a spatula and swirl it through in circles
- Bake for 45 minutes or until a you can put a toothpick through, and it comes out clean
