Layers of Chocolate + Vanilla

If you have any overripe bananas laying around, this is the recipe for you. This bread isn’t overly sweet and has the perfect texture.

If you’re a chocolate lover like me, the addition of chocolate chips + cacao powder is so delicious.

You can get creative and add-in whatever you want to this bread. You can also top with vanilla or chocolate frosting, melted chocolate, a glaze, etc. I would love to hear any combinations you come up with.

Bananas: be sure your bananas are ripe as they are one of the main sources of sweetness in this recipe. If you have bananas that aren’t ripe but want to make the recipe, you can put them in the oven to ripen.

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Oil: I used avocado oil in this recipe. I recommend using a neutral oil like avocado, vegetable, or canola. You can substitute the oil for applesauce or vegan yogurt.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work such as monk fruit or white sugar.

Almond flour: I haven’t tested any other flours in this recipe.

All-purpose flour: I haven’t tested any other flours in this recipe.

Cacao powder: I like using cacao powder for the extra nutrients; however, cocoa powder also works.

Chocolate chips: any chocolate chips will work.

Optional: frosting: I used vanilla frosting from the brand Simple Mills for my frosting. You can use whatever frosting you want. The bread also tastes just as good without frosting!

 Ingredients:

• Bananas

• Vegan butter

• Oil

• Nondairy milk

• Sugar

• Baking powder

• Almond flour

• All-purpose flour

• Cacao powder

• Chocolate chips

• Optional: frosting

Recipe:

• 3 bananas

• ¼ cup vegan butter

• 3 tablespoons oil

• ¼ cup nondairy milk

• 1/3 cup sugar

• 2 teaspoons baking powder

• ½ cup almond flour

• ¾ cup all-purpose flour

• 3 tablespoons cacao powder

• 1 cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or spray with cooking spray.

2.    In a small bowl melt the butter.

3.    In a large bowl add in the bananas and mash. Add in the butter, oil, nondairy milk, and sugar. Stir to combine.

4.    Add in the baking powder, almond flour, and all-purpose flour. Stir until a batter forms. Fold in the chocolate chips.

5.    Split the batter into two bowls. To ONE bowl add 3 tablespoons of cacao powder. Stir until combined.

6.    Alternate adding the mixtures to the baking pan. Use a knife or toothpick to create the swirl effect.

7.    Bake for 40 minutes or until a toothpick comes out clean.

If you’re adding frosting be sure the bread is completely cooled before doing so.

Be sure to store the bread in an airtight container in the refrigerator. The bread should last up to one week. You can store in the freezer to last longer.

If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button or commented!