Banana Bread with Cocoa
Banana Bread with Cocoa
- 370 grams of ripe bananas (about 4 bananas)
- 1 Extra Banana
- 30 grams Banana Powder
- 150 grams of flour
- 10 gram baking soda (sodium bicarbonate)
- 15 grams Chia Seed
- 100 ml water
- 25 grams Cocoa powder
- 5 grams Salt
- 5 grams Baobab Powder
- 10 grams Coconut Blossom Sugar
- 100 grams of melted Coconut oil
- 120 ml Oat Milk
- A Handful Cacao Nibs
- Preheat the oven to 180 degrees.
- Place the chia seeds and water in a bowl and set aside until it becomes pudding.
- Mash the bananas together with the milk and melted coconut oil in a bowl and blend until smooth in a blender.
- Add the flour, baking soda, cocoa powder, salt, Baobab, coconut blossom sugar, and banana powder to a bowl. Pour the banana mixture into the rest and mix well. Finally, add the chia seeds (drain the excess water) and stir again.
- Grease a cake tin with some coconut oil and pour the batter into the baking tin. Halve the extra banana lengthwise and place it on top of the banana bread.
- Bake the banana bread for 45 to 60 minutes in the oven. Do the toothpick test** to determine if the banana bread is done.
- Let cool and finish with cacao nibs. Serve as breakfast or a snack. Enjoy!
** Poke the cake with a wooden skewer. Is the wooden skewer clean and dry? Then the cake is ready! Is there still batter on the skewer? Bake the banana bread for an additional 10 minutes. Repeat until the banana bread is done.