This recipe was made in collaboration with That Chocolate, social enterprise making ethically sourced chocolate that also supports children living in poverty. For every bar purchased you buy one meal for a child living in poverty, and on top of this they have some of the best tasting chocolate on the market! I also have an affiliate code with them so if you want to make this absolutely incredible double choc banana bread, head over to their website (here) and/or use the code "MBMTENOFF" to get 10% off your purchase with them and get baking!
Ingredients
160g Whole wheat flour
200g All purpose flour
30g Cocoa powder
2 tbsp Ground flax seeds + 6tbsp water
450g Ripe bananas
1,5 dl Almond milk 1 tsp Apple vider vinegar
60g Almond butter
40g Brown sugar
50g White sugar
1 tsp Kosher salt
1 tsp Baking soda
1 tsp Baking powder
2 Blocks (90g) That Chocolate + 0,5 block (about 20g) to sprinkle on top
Preheat your oven to 175 degrees C. Mix flax seeds and water in a bowl and leave to thicken. Mix plant milk and apple cider vinegar and leave to curdle. After a few minutes, add the bananas, flax eggs, almond butter and curdled plant milk to a blender and blend until smooth. Sift together your flours, baking soda, baking powder and cocoa powder into a bowl. Add your sugars and salt and stir well to combine. Add the wet mixture to the dry and fold until the dry mix is fully incorporated. Chop 2 blocks of That Chocolate and fold into the mixture. Line a loaf pan with parchment paper and add the mixture to the pan. Chop another half block of chocolate and add to the top. Place on a low-middle rack in the oven and bake for 1 hour and 15 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve with your favourite spreads!
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