- Coconut Oil
- Oat Milk
- Flax Egg*
- 1 Flax egg = 1 Tbsp ground flaxseed + 3 Tbsp warm water, allow to sit for about 10-15 mins
- Monk Fruit Syrup
- Vanilla Extract
- Espresso or Instant Coffee
- Whole Wheat Flour
- Almond Flour
- Baking Powder
- Baking Soda
- Cocoa Powder
- Brown Sugar
- Chocolate Chips
- Mashed 2 ripe bananas (yields ~ 1 1/2 c) and prepare one flax egg
- Mix together dry ingredients: 1/2 c whole wheat flour + 3/4 c almond flour + 2 tsp baking powder + 1 tsp baking soda + 1/2 tsp salt + 1/2 tsp cinnamon + 1/4 c brown sugar + 1/4 c cocoa powder
- Mix together the wet ingredients: mashed bananas + 1/3 coconut oil (melted) + 1/3 c oat milk + 1 flax egg + 2 Tbsp monk fruit syrup + 1 tsp vanilla extract + 2 Tbsp prepared espresso (cooled)
- Slowly add dry ingredients to the wet ingredients while mixing – mix until just combined and do not overmix
- Fold in 1/3 c chocolate chips or chocolate chunks into the final mix
- Pour mix into a greased loaf pan. Additional chocolate chips can be sprinkled on top. Walnuts can also be mixed into the batter or just on top of the loaf.
- Bake at 350ºF for 25-28 minutes — check at 15 mins, 20 mins, and then every 2 minutes after
- Place pan on a cooling tray and then remove the loaf from the pan after 5-8 mins and place on cooling rack — Note that due to the pan being hot, the loaf will continue to cook as long as it is in the hot pan and this has the potential to dry it out if left in the pan too long especially if it is thoroughly done
TIPS1 Flax egg = 1 Tbsp ground flaxseed + 3 Tbsp warm water — stir to mix and then allow to sit at room temperature for about 15 minutes until the mix thickens
Espresso and coffee bring out chocolate flavors in baked dishes. Prepare a full shot espresso or a ristretto and then spoon 2 Tbsp into the mix. You can dissolve 1 tsp instant coffee in 2 oz cold water, stir and then spoon out 2 Tbsp if you do not have espresso.
To avoid overmixing, slowly add in the dry ingredients to the wet and then fold in each dry portion until mostly wet and continue to do so until all dry ingredients added and then give it a few good stirs to ensure no dry patches.
To avoid overbaking, check on the mix at 15 minutes — if toothpick or fork stuck into the center of the mix comes out completely moist then you need at least another 6-8 mins until you need to recheck doneness. Check again at 20 minutes and then every 2 minutes after that. Make sure not to confuse melted chocolate with wet batter – if only melted chocolate returns when toothpick inserted then the loaf is done
Batter has a similar consistency to brownie batter and final product is fudgey and soft on the inside
This is best enjoyed cooled but still slightly warm. Keep leftovers refrigerated. To enjoy leftover, remove from fridge and allow loaf to reach room temperature or to enjoy immediately, reheat in oven set at 200ºF for about 5 minutes. If loaf leftover piece is on the drier side, then sprinkle some water on top prior to placing in the oven to avoid it from drying out.