SERVES 3-4
Banana bread is very popular among lazy, untalented bakers (aka me) because it is that kind of cake that always turns out nice. This chocolate variation is my personal favorite.
1 1/2 cups buckwheat flour (or almond)
5 very ripe (large) bananas
+3 for layering
3 Tbs flaxseed
2 Tbs cacao powder (22g)
2 Tbs carob powder (22g)
1 Tbs cinnamon
3 tsp baking powder
8 ounces plant milk of your choice
100g vegan chocolate chips (or your choice)
Preheat oven to 359
Blend 5 bananas, cacao, carob, cinnamon, flaxseed, and plant milk in a high-speed blender. Combine liquid ingredients with buckwheat flour in a bowl and whisk with a hand mixer until well combined. Mix in the chocolate chips.
Alternatively to chocolate chips, you can cut a slab of dark chocolate into small pieces. Grease a loaf pan with oil and cut out parchment paper to line the bottom. Cut the 3 remaining bananas lengthwise. Pour half of the batter in, then layer with 3 banana halves, pour the rest of the batter in and arrange the other 3 halves on top. Place in the oven and bake for 40-60 minutes or until a toothpick inserted into the center comes out clean – if you hit the melted chocolate just try a different spot! Sprinkle a few chocolate chips on top and watch them melt!
Spread with nut butter of your choice and enjoy with a cup of tea or cold plant milk.
This quickly became a family favorite and I found it originally on @healthyfoodfairy