1.50 cup
400 g
14 oz
13.20 fl oz
coconut sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
plant milk
0.50 cup
130 g
4.55 oz
4.29 fl oz
grapeseed oil
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
vanilla extract
whole wheat flour
0.75 cup
175 g
6.12 oz
5.78 fl oz
baking powder
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
cocoa powder
1 tbsp
15 g
0.52 oz
0.50 fl oz
nuts or chocolate drops
2 tbsp
30 g
1.05 oz
0.99 fl oz
to taste
turmeric for color


  1. Mash the bananas and milk in a blender. Add the coconut sugar, vanilla, and grape seed oil, and mix. 
  2. Gradually add the sieved flour and baking powder to the wet ingredients. Knead the dough. Transfer about 1/3 of the dough and to a separate bowl. 
  3. Add the cocoa powder and salt to the larger piece of the dough. If desired, add chopped nuts.
  4. Add a pinch of cinnamon, chocolate drops, and 1/3 tsp of turmeric to the smaller part. Knead the dough.
  5. Line a baking dish with parchment and gradually spoon out the dark and light dough, one at a time. 
  6. Bake in a preheated to 338°F (170°C) oven until the inserted toothpick comes out dry. Baking time depends on the size of the mold. Author: I baked for 35 minutes and left it in the oven for another 5 minutes. 


The bread is moist, dense, and moderately sweet. 

Excellent with chocolate caramel!