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Double Chocolate Bananer Bread

I like to eat eat eat chocolate and bananas…

Last week, I made a HUGE, LIFE-CHANGING discovery.  It was this chocolate chocolate banana bread.  I adapted the recipe from the Queen of Food Blogs, Smitten Kitchen.  This is quite possibly the best vegan dessert I’ve ever made.  My vegan skeptic friends agree.

This recipe is easy, simple, VEGAN, chocolatey, and decadent AF. 

 Go make it and prepare to GO BANANAS.

Video Instructions here:

Ingredients:

  • 1 flax egg
  • 3 very very ripe bananas, mashed
  • ½ cup melted coconut oil
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour*
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup cocoa powder (unsweetened)
  • 1 cup semi-sweet chocolate chips (vegan)

*White whole wheat flour/whole wheat pastry flour also works for a slightly heavier bread

Instructions:

Preheat your oven to 375 degrees F.  Rub some coconut oil or cooking spray on a 9×5 inch loaf pan.

In a small bowl, prepare your flax egg by whisking together 1 TBSP flax meal and 2½ TBSP water.  Set aside.

In a large bowl, mash up your bananas (some lumps are ok). Mix in the melted coconut oil, flax egg, and vanilla extract until well combined.

Add flour, baking soda, salt, and cocoa powder to the batter.  Mix thoroughly.

Stir in chocolate chips.

Pour batter into your loaf pan, and bake for 55 minutes, until a toothpick comes out clean.  Let your bananer bread cool for 10 minutes, plop it onto a plate or cooling rack and eat it! Bread will last for several days in a sealed container.

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