It’s everything you’d want in banana bread…
It’s sweetened without sugar.
It has built-in chocolate.
It’s super duper freakin’ easy to make.
It’s easy on the wallet.
It’s so addictive, I’ve made it three weeks in a row! See my modifications below. Eat up!
RECIPE: Chocolate Cinnamon Banana Bread
(adapted from My New Roots)
TIME: 70 minutes + time to cool
TASTE: gently bitter & sweet
ACTION: satiating & satisfying
1/4C filtered water
6T avocado oil (or olive, but it’s not as heat safe)
6T maple syrup
1t pure vanilla extract
5 medium ripe bananas
2C brown rice flour
1t baking soda
1t baking powder
1/2t sea salt
1/3C raw cacao
1/2-1t cinnamon (depending on your preference)
Preheat oven to 350F.
Line a loaf pan with parchment paper and wrap it to fit the frame, folding the paper over in the corners and along the sides so it’s flat.
Blend wet ingredients (everything until brown rice flour) in a blender until smooth (approximately 15-20 seconds on medium-high).
Combine dry ingredients in a large bowl and whisk to combine. Pour in wet ingredients and fold to incorporate.
Pour into loaf pan and place in oven. Bake for 1hr or until toothpick comes out dry or almost dry (a tiny bit wet is okay).
Let sit in loaf pan to cool for 5-10 minutes, then remove and let cool on a baking rack. Cut only once bread has cooled a fair amount.
Holds well covered on the counter, but I’m not sure for how long, since it never lasts more than 4 days in my kitchen! Enjoy.
Instead of using raw cacao powder, chop up a dark chocolate bar (80%) and fold into the final mix instead.
If you don’t like it, omit the cinnamon.
Scoop 1-2 scoops of coconut ice cream, break apart a slice of chocolate banana bread over top, and sprinkle on some more cinnamon. Delish!