I put this together when I was under the weather (ta Covid 😓) and needed something very simple but uplifting.
Our lovely customer Dan, actually planted the seed months ago when he mentioned that he made an amazing banana bread using our cacao. This recipe is inspired by one crafted by Cookie and Kate (although we’ve switched out processed chocolate for our cacao).
If you’re not convinced, here’s feedback from Adam: “It’s better than good, it’s great. The banana and the cacao are competing for your taste buds. So bouncy and fluffy. Just so fluffy.” As chef, I was pretty happy with that.
✨ ⅓ cup melted coconut oil/extra-virgin olive oil/high quality vegetable oil
✨ ½ cup sweetener (we used agave, but you can use maple syrup or honey)
✨ 2 eggs (we made a vegan flaxseed replacement, which worked a treat)
✨ 1 cup mashed ripe bananas (approx 2 ½ medium bananas)
✨ ¼ cup oak milk
✨ 1 tsp baking soda
✨ 1 tsp vanilla extract
✨ ½ tsp salt
✨ ½ tsp ground cinnamon, plus more to swirl on top
✨ 1 ¾ cups whole wheat flour (white or regular)
✨ Yummy bits: ½ cup mix-ins like chopped walnuts/cacao chunks, chopped dried fruit…
- Preheat oven to 165 degrees C. Grease a 9×5-inch loaf pan. (We didn’t have one and just used a cake tin and it still worked out great).
- In a large bowl, whisk the oil and sweetener together. Add the eggs (or egg replacement) and whisk together well. Whisk in the mashed bananas and milk.
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
- Switch to a wooden spoon and stir in the flour, just until combined.
- Add any of the additional yummy bits (nuts/cacao) in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
- Bake for 55 to 60 minutes. (Usually closer to 60 mins if you have added additional yummy bits like nuts or cacao). Let the bread cool in the loaf pan for at least 10 minutes. Cool before slicing and devouring!