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.
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!)
Double Chocolate Banana Bread
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
- 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 🙂