This double chocolate loaf, sweetened by ripe bananas and packed with raw cacao chips, serves as a filling breakfast or deeply satisfying afternoon snack. Boasting an exotic array of antioxidants and essential minerals, each bite is guaranteed to elevate your mood and boost your immunity. Chocolate as medicine? Sounds about right to me.
Double Cacao Banana Bread:
- 4 ripe bananas, conventional is fine given the hard exterior
- 3 organic, pasture-raised eggs or 3 flax eggs (see directions)
- 1/2 cup dry-roasted almond or peanut butter
- 1 teaspoon organic vanilla extract
- 3/4 cup organic almond flour (such as Bob’s Red Mill)
- 5 tablespoons organic coconut flour
- 1/2 cup organic 100% raw cacao powder (such as Navitas)
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder (or mix 1/8 teaspoon baking soda with 1/4 teaspoon cream of tartar to substitute).
- 1/4 teaspoon pink Himalayan or Celtic sea salt
- 3/4 cup 100% raw cacao chocolate baking chips (such as Pascha Chocolate)
- 100% raw cacao baking chips enhance the bitter dark-chocolate taste. Alternatively use a premium soy-free, dairy-free chocolate bar, such as Elements Truffles, which is sweetened only with honey.
- Oven: preheated to 350 degrees
- Bread pan, lined with parchment paper
- Alternatively use a disposable paper pan
- Food processor
- Cooling rack
Preheat the oven to 350 degrees. Line a bread pan with parchment paper.
If you wish to use flax eggs: 1 flax egg consists of 1 tablespoon ground flax with 3 tablespoons warm water. To make 3 flax eggs (as requested) combined 3 tablespoons ground flax with 9 tablespoons warm water. 9 tablespoons also equals 1/2 cup water plus an additional tablespoon. Stir together the ground flax and warm water in a small bowl. Let the mixture sit at room temperature for at least 15 minutes. After the allotted time has passed, mix the ingredients together again, noticing how the egg replacement has thickened.
Blend the bananas, flax egg mixture, nut/seed butter and vanilla extract in a food processor until smooth.
In a separate bowl, whisk together the almond and coconut flour, raw cacao powder, baking soda, baking powder and salt. Add the dry mixture to the food processor and mix until fully integrated. Fold in the raw cacao chocolate chips and pour the batter evenly into the bread pan. Sprinkle additional raw cacao nibs on top, if desired.
Bake for 50 minutes or until a toothpick comes out clean. Cool for 30 minutes before removing the bread (with the parchment still attached) out of the pan. Peel back the parchment, transfer the bread to a cooling rack and allow it to finish cooling. Wrap and store in the refrigerator. Alternatively, slice generous pieces and freeze in individual bags for later consumption.