I abhor wasting food. Old apples must be turned into apple sauce, an overload of vegetables quickly become soup and the bunch of pathetic looking bananas I discovered at the back of the fridge? Well they were just begging to be transformed into a chocolate banana cake. The type of cake that isn’t too sweet or indulgent, the one that you can have a slice of and almost feel good about it because there’s a fruit in, so it’s obviously healthy! The type that you leave on the counter and slice by slice it quickly disappears.
This chocolate banana loaf is that cake, stuffed with mashed bananas and cocoa it has that deliciously rich chocolate taste without being overly indulgent. It also tastes great with some peanut butter or compote.
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Loaf
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- 4 medium bananas
- 1/2 cup coconut oil softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup cocoa
- 1 tsp baking powder
- 1/2 tsp Salt
- 1/2 cup rice milk
- 1/2 cup dark chocolate chips
Ingredients
You will also need
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- Preheat the oven to 180°C
- In a medium bowl mash 3 of the bananas until smooth. Set aside
- Beat together sugar and softened coconut oil until light and fluffy. Beat in the eggs one at a time and add in vanilla and mashed bananas.
- Add in dry ingredients until incorporated, then add in rice milk and combine well.
- Fold in chocolate chips, reserving a handful.
- Transfer batter to a loaf pan, and sprinkle the reserved chocolate chips on top. Slice the remaining banana in half lengthwise and press it into the batter.
- Bake for 50-60 minutes, until a toothpick inserted into the middle comes out clean. Allow to cool on a wire rack before slicing.
If you have pumpkin pie spice, a tablespoon mixed into the batter gives it a deliciously spicy flavour!
