Double Chocolate Banana Bread
Ingredients
- 2 tbsp ground flaxseeds
- 4 tbsp water
- 3 ripe bananas
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup maple syrup
- 1/4 cup plant-based yogurt or tahini
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup natural cocoa powder (non-alkalized)
- 1 cup whole wheat pastry flour, spelt, or all-purpose flour
- 1/2 cup dairy-free chocolate chips and more for topping if desired
Preparation
Preheat the oven to 350°F.
In a medium mixing bowl, combine water and ground flaxseeds, mix well, and set aside to gel for at least 5 minutes.
Add ripe bananas to the bowl and mash them completely with a whisk.
Mix in brown sugar (or coconut sugar), maple syrup, plant-based yogurt (or tahini), and apple cider vinegar.
Add baking powder, baking soda, and salt to the bowl, mix well until the mixture starts to fluff up slightly.
Sift both cocoa powder and flour through a mesh strainer into the mixing bowl, then fold together to form the chocolate batter without overmixing.
Fold in dairy-free chocolate chips.
Pour the mixture into a lined or lightly greased 8-in x 4-in loaf pan. Tap the pan against the countertop to release air pockets.
Bake in the preheated oven for 45 minutes or until a toothpick comes out clean from the ends and center of the loaf.
Allow the loaf to cool for 10 minutes in the pan. Carefully remove the loaf from the pan and continue cooling on a wire rack.
Once cooled, slice and serve the banana bread as desired.
