I can proudly say, this is the best banana bread I've ever had, this time, totally chocolaty.
Click for the original version of my banana bread.
Soft, moist, great after a few days (or maybe even better), a cool snack that will definitely keep you satisfied and satiated.
Well, if you tryed out my original banana bread, you know all about it.
I like serving it with a side of coffee or yogurt.
- 320 g ripe bananas, about 3 bananas
- 1 vanilla pods or one sacket of bourbon vanilla sugar
- 2 eggs
- 70 g coconut palm sugar
- 3 tbsp maple syrup or any other sweet syrup by choice
- 85 g extra virgin coconut oil
- 15 g unsweetened cocoa powder
- 125 g spelt flour
- 60 g wholegrain spelt flour
- a pinch of Himalayan salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50 g dark chocolate , chopped
- 1 banana sliced in half, press gently onto the mixture before baking
Peel the bananas and mash them on a plate using a fork. Add the vanilla and stir.
Beat the room temperature coconut oil with the sugar and maple syrup then stir in the eggs.
In a different bowl sift the flours, cocoa powder, salt, baking powder and soda.
Combine the dry ingredients with the wet using a mixer.
You shouldn't mix a long time, just as long as it takes you to combine the ingredients well.
Chop the dark chocolate into small chunks and stir them into the mixture.
Once you're done, pour the mixture in a bread loaf mold lined with parchment paper and press the sliced banana on top.
If you don't have parchment paper then grease and flour the mold.
Bake on 180C degrees for about 50 minutes. The batter shouldn't be sticky from the inside.
Once it's baked, leave it in the mold for 10-15 minutes at least, then take it out and take off the parchement paper as well.
Leave it to cool on a wire rack.
Serve the bread once cooled with a side of coffee as your morning treat, or if you fancy a banana bread dessert you can even go crazy with the chocolate and drizzle some extra dark chocolate(melted) all over it.