This vegan double chocolate banana bread is low in refined sugar and makes for a perfect snack or breakfast bite. Made with both almond flour and spelt flour for added nutrition and flavour.
Preheat the oven to 350°F. Lightly grease a 9x5" loaf pan. Set aside.
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. Allow to cool completely on a wire rack before slicing.
This recipe should last 3 days covered at room temperature; truth be told, we consumed the entire loaf in just 1-½ days (it's so good).
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