Double Chocolate Banana Bread

I couldn’t decide if I should call this bread, cake or brownie. All I know is it’s fudgey, delicious and you need it in your life.

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I’m always intrigued by new ingredients and working in the field that I do I always try to experiment a bit to cater for all. I found coconut flour in the supermarket and decided to give it another whirl in baking. I had tried it before and the results were awful. Although it may seem like only a small amount in this recipe it soaks up so much moisture that a little really does go a long way.

This is best served warm either on it’s own or with big dollop of yoghurt (chocolate coconut yoghurt if you want to keep the theme going!)

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Double Chocolate Banana Bread

Ingredients:

3 Medium Ripe Bananas, mashed

4 Large Eggs

50g (¼ Cup) Dairy Free Margarine or Coconut Oil, melted

2 teaspoons Vanilla Extract

50g (¼ cup) Soft Brown Sugar

25g  (3 tablespoons) Coconut Flour

60g (¾ Cup) 100% Cacao Powder

¼ teaspoon of Salt

75g (½ cup)Dark Chocolate, chopped into chunks

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Method:

  • Preheat the oven to 180 ℃
  • Grease and line a loaf tin with baking parchment.
  • Separate the eggs. Place the whites in one large mixing bowl and the yolks into another  mixing bowl. Set the bowl of  whites to the side for the time being.
  • To the egg yolks add the mashed banana, melted margarine, vanilla extract and soft brown sugar. Whisk everything together until combined.
  • Now sift the coconut flour, cacao and salt until you have a smooth chocolate batter.
  • Go back to the egg whites and whisk these in a separate bowl until they form stiff peaks.
  • Add ⅓ of the egg whites into the chocolate batter and whisk through.
  • Now add another third of the egg whites into the mixture folding through with a metal spoon so as not to knock out the air.
  • Fold through the final third of the egg whites into the mixture. Make sure you don’t over stir! Now finally fold through the chocolate chunks, gently does it.
  • Pour the mixture into the loaf tin and place in the preheated oven for 35-45 minutes. A knife or skewer should come out clean.
  • Once cooked remove from the oven and allow to cool. Remove from the tin, slice into thick slice and serve with a cup of strong coffee 🙂

 

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