Super brown bananas at home? Don't throw them away! They are ideal as leftovers for this wonderful, chocolaty and slightly moist chocolate banana bread. A dream for all chocolate lovers, I promise! And you know what's even better? It takes you just 10 minutes to prepare the dough. It doesn't get any better than that, does it? So then, bang, bang and prepare the dough!
- 250g whole rice flour*¹
- 50g (ground) almonds
- 50g cocoa
- 50g coconut blossom sugar (optional)²
- 2 tsp baking powder
- 1 pinch of salt
- 40+30g vegan chocolate drops
- 3 large, very ripe bananas (here: 375g)
- 50g oil (here: canola oil)
- 200ml soy or oat drink
- grease a loaf pan³ or line with baking paper and preheat the oven to 180°C circulating air
- mix rice wholemeal flour, ground almonds, cocoa, baking powder, salt and coconut blossom sugar in a bowl
- in another bowl, mash the bananas with a fork and mix with plant milk and oil
- gently mix the wet and dry ingredients.
- add 40g of the chocolate drops
- pour the dough into the loaf pan and smooth it out
- top with the remaining 30g of chocolate drops
- bake in the oven for approx. 40-50 minutes, test with chopsticks
- remove from the pan and let cool on a cooling rack, serve as desired (e.g. with nut puree or jam) or simply enjoy without topping
² It is best to try a small amount of the dough and see if the bananas are ripe enough for you or if some additional sweetness is needed. Alternatively, you can use other sugar.
³ I use a foldable silicone loaf pan with the measurements 25 x 9 x 6 cm.
The bread keeps in the refrigerator airtight packed several days. Alternatively, you can also freeze it and defrost it, for example, in slices. So it keeps about 4-6 weeks.