Madelyn and I found this recipe on Pinterest yesterday and decided to bake it today. It turned out really well. I am a southern girl and must say that it reminded me of a good ol’ chocolate pound cake. If you have a couple browning bananas…. give it a go.
Chocolate Chocolate Chip Banana Bread
makes one loaf, adapted from joy the baker
2 flax eggs (2 Tbsp flax + 6 Tbsp water)
3/4 C almond milk
3/4 tsp lemon juice
2 C flour
1 C unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick (8 Tbsp) vegan butter
3/4 C sugar
1/2 C light brown sugar, packed
2 ripe bananas, mashed
3 ounces dark chocolate, coarsely chopped
Preheat oven to 350F.
Grease and flour a 9 by 5″ loaf pan, then set it on top of a baking sheet. (Extra insulation so the bottom of the bread won’t burn!)
In a small bowl combine the almond milk and the lemon juice, and set aside to let curdle.
Beat the butter with an electric mixer in a large bowl until soft. Add in the sugars and beat for another minute. Add the flax eggs and mix again. Add the mashed bananas and mix on low until fully combined.
In a separate bowl sift together the flour, cocoa, baking powder, baking soda, and salt.
Add the dry mixture into the wet ingredients a little at a time, mixing to combine.
Add the almond milk/lemon juice mixture into the bowl and mix in.
Lastly, add in the chopped chocolate ( I just used chocolate chips) and stir.
Pour into the loaf pan and bake for 30 minutes. Then loosly cover the top of the bread with tin foil to keep the top from burning, and bake for an additional 40 minutes or until a toothpick comes out clean when inserted into the center.
Let cool for about 20 minutes and then transfer out of the pan.
*Must give credit where credit is due…. here is the blog where I found the recipe.