Helene Maj of Wholesome Nordic Living This recipe is lovingly shared (with permission) from Helene, the creative soul behind Wholesome Nordic Living based in Copenhagen, Denmark. This recipe is moist, has a perfect crumb and a wonderful chocolate-banana flavour. Add to that toasted almonds and it's such a treat for the palate. I've altered the recipe slightly based on the ingredient variations I had on hand, using whole wheat flour, coconut sugar and dairy free chocolate chips instead. You can choose to garnish your loaf with a sliced banana; if so, you'll need one more banana for this recipe. The original recipe post can be found on Helene's beautiful blog here.
banana bread, chocolate
3medium ripe bananasmashed
2tbspflax meal + 3 tbsp filtered water
1¾cupwhole wheat or spelt flour
3tbsp.psyllium husk powder
½cupunsweetened cocoa powder
3/4cupdarkdairy free chocolate, chopped (or use dairy free chocolate chips)
1bananasliced lengthwise for garnish
Preheat the oven to 350F. lightly grease a 9x5" loaf pan with coconut oil. set aside.
In a small bowl, combine the flax meal and filtered water and let stand for 5 minutes until thickened. Meanwhile, mash the bananas in a medium mixing bowl with a fork or pastry blender. Add in the almond milk, melted coconut oil, vanilla, flax meal mixture, and stir until combined.
In another bowl, sift together the almond flour, whole wheat (or spelt) flour, baking powder, salt, psyllium husk, cocoa powder, and coconut sugar.
Add the flour mixture to the banana mixture and sir just until combined (no dry flour is left). Stir in the chopped chocolate (or chocolate chips) and transfer the batter to your prepared 9x5" loaf pan. Sprinkle the chopped almonds over the batter, and if you choose, lay the sliced banana on as well.
Bake at 350'F for 45 to 50 minutes or until a toothpick inserted into the center comes out clean (note that the chocolate pieces will be melted, so they will be visible on the toothpick, however, there should be no batter present). Remove from the oven and cool for 10 minutes before removing from the pan. Slice to your heart's content and 'god fornøjelse' (enjoy).
This recipe should last 3 days covered at room temperature; truth be told, we consumed the entire loaf in just 1-1/2 days (it's so good).