“I’m going to marry this bread” my younger daughter said to me this week. We’ve made it twice this week and barely can keep a loaf around for a day. The chocolate top may have something to do with it!
This loaf of bread is a remake of the banana bread my grandma used to make for my grandfather. She would make it plain or add in nuts to hers instead of the chocolate. The recipe requires no special ingredients and is quick to make. If you are running short on time, you can even just do it all in one bowl if you do the wet ingredient first and then mix in all of the dry ingredients.
The riper the bananas the better the taste, so embrace the brown bananas! You can increase the nutritional value of the bread by subbing some of the flour for another favourite one (e.g., spelt), but the result will be a slightly denser loaf of bread, which I actually love.
Makes 1 loaf
1.5 cups mashed really ripe bananas, approximately 3-5 bananas depending on size
1/2 cup of organic coconut oil, melted
1/4 cup unsweetened almond milk, or non-dairy milk of choice
1 teaspoon organic apple cider vinegar
2 cups of all-purpose flour (you can sub out 1/2 cup for spelt flour or whole wheat)
1 cup organic cane sugar
3/4 teaspoon fine sea salt
3/4 teaspoon baking powder
1/2 cup non-dairy chocolate chips, melted
1. Preheat oven to 350 F. Line a loaf pan with parchment paper.
2. Combine your bananas, coconut oil, almond milk and vinegar and mix well.
3. Into a separate bowl, mix together the dry ingredients. Fold into to the wet ingredients and mix only until combined.
4. Scoop 2/3 of the batter into the prepared loaf pan.
5. Melt the chocolate chips (either in microwave or double boiler) and fold gently into the remainder of the batter.
6. Pour the chocolate batter on top of the other batter and use a knife to swirl it around a bit to incorporate.
7. Bake for 70 minutes or until toothpick comes out clean.