Healthier Double Chocolate Banana Bread
Makes one 9×5″ loaf
1/4 cup coconut sugar
1/4 cup honey
1/2 cup unsweetened almond milk, room temp
2 large eggs, room temp
1 cup smashed ripe banana (2-3 medium bananas)
2 Tbsp neutral oil (avocado, grapeseed, light olive oil)
1 tsp vanilla extract
1 1/2 cups whole wheat pastry flour
1 cup cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup dairy-free semi-sweet chocolate chips
1.) Preheat your oven to 350°F and spray a 9×5″ loaf pan with olive oil. Bring your almond milk and eggs to room temperature – place the eggs in a glass of warm water for 10 minutes, and heat the almond milk on the stove or in the microwave, careful not too overheat.
2.) In a medium bowl, mix the honey and coconut sugar. Add almond milk, eggs, mashed banana, oil, and vanilla. Mix until totally combined, making sure to scrape the honey and sugar off the bottom of the bowl; set aside.
3.) In a large bowl, sift together the flour and cocoa powder. Whisk in the baking soda, baking powder, and salt. Stir in the chocolate chips. Add the wet ingredients to the dry and mix until no flour pockets remain.
4.) Pour the batter into your prepared loaf pan. Top with banana slices, more chocolate chips, or whatever you’d like! Slightly press your toppings into the batter. Bake at 350°F for 40-50 minutes.
5.) Allow your loaf to rest in the pan on a cooling rack for 10 minutes. Remove the loaf by loosening the sides with a butter knife, tilting the loaf pan, and gently pulling the loaf out of the pan with your fingers or butter knife, being careful not to mess up your toppings!
6.) Enjoy your bread warm or allow it to cool completely on a cooling rack.
NOTE: for muffins, fill muffin pan all the way to the top and bake at 350°F for 17-22 minutes.