coco cocoa banana bread
You'll want very ripe bananas for this recipe, the browner the better. I like to let my bananas go practically black before I bake with them, and if they reach that stage without a destiny I just toss the in the freezer; they come out even sweeter.
Servings 6 -8
Ingredients
- 3 very ripe bananas mashed (a little over 1 cup mashed)
- ½ cup virgin coconut oil melted
- ½ cup light brown muscovado sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ salt
- 1 ¼ cups whole wheat pastry flour
- ⅓ cup Dutch process cocoa powder
- 150 g 70% or bittersweet chocolate chopped
- 2 tablespoon coconut flakes
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 325°F / 180°C.
- Generously butter a 9 x 4 loaf tin.
- In a large bowl, combine mashed banana, melted coconut oil, brown sugar, eggs, and vanilla. Mix well.
- In a smaller bowl, sift together baking soda, salt, flour, flour, and cocoa powder.
- Add the dry mix to the wet, and stir together to just combine.
- Fold the chopped chocolate through the mixture. Scrape the batter into the prepared baking tin.
- In a small bowl combine coconut flakes and brown sugar. Sprinkle this mixture evenly over the batter, and then place the tin in the oven to bake.
- Bake for 55-65 minutes. The loaf should be puffed and golden on top, and a toothpick or cake tester inserted should come out clean - however, if you hit a chunk of melted chocolate that might fool you. Check a few spots to be safe.
- Let the loaf cool in the tin for 10 minutes, and then turn out onto a wire rack.
- Enjoy warm, or at room temperature.