Ingredients
Dough
bananas
400g
14oz
1.60cup
26.80tbsp
coconut sugar
80g
2.80oz
0.32cup
5.36tbsp
plant milk
130g
4.39fl oz
grapeseed oil
40g
1.35fl oz
vanilla extract
whole wheat flour
175g
6.13oz
0.70cup
11.73tbsp
baking powder
7g
0.25oz
0.47tbsp
cocoa powder
15g
0.53oz
1tbsp
nuts or chocolate drops
30g
1.05oz
2tbsp
cinnamon
to taste
turmeric for color
Method
- Mash the bananas and milk in a blender. Add the coconut sugar, vanilla, and grape seed oil, and mix.
- 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.
- Add the cocoa powder and salt to the larger piece of the dough. If desired, add chopped nuts.
- Add a pinch of cinnamon, chocolate drops, and 1/3 tsp of turmeric to the smaller part. Knead the dough.
- Line a baking dish with parchment and gradually spoon out the dark and light dough, one at a time.
- 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!
