Chocolate Banana Bread

{ THE MAJORITY OF THIS SWEETNESS COMES FROM RIPE BANANAS AND NOT REFINED SUGAR! IT’S GUARANTEED THE WHOLE FAMILY WILL BE ASKING FOR A SECOND SLICE. }

Contributor: Janessa Rutter

{ INGREDIENTS }

1 cup almond meal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/3 cup cacao powder

1/2 tsp sea salt

2 large eggs

1/4 cup melted coconut oil

2 tbsp maple syrup

1/4 cup almond milk

1 tsp apple cider vinegar

3 medium very ripe bananas

1 tsp vanilla extract

{ METHOD }

Preheat oven to 180ºC and line a loaf tin with baking paper.

In a large mixing bowl, combine all the dry ingredients.

In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar, vanilla extract, maple syrup and milk. Add in bananas and mash into the wet mixture with a fork. Don’t mash into purée though, leave a few chunky banana pieces.

Add the wet mixture into the dry and fold through until just combined. Pour the mixture into the prepared tin.

Cook for approx 35 minutes or until a skewer inserted comes out clean. Once cooked through, allow loaf to cool slightly before removing from the tin. Loaf will be moist and fudgy in texture – but very rich and very delicious!

Prep time: 5 MINUTES

Cook time: 35 MINUTES

Total time: 40 MINUTES

+ 1 LOAF – 12 SLICES +