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Chocolate Banana Bread

Name: Chocolate Banana Bread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 2 null overripe bananas, mashed; 3 tablespoon Organic Raw Peruvian Cacao; 3 tablespoon Raw Cacao WPI; 3 tablespoon Maple syrup; 0.5 cup plain yoghurt; 1 null egg; 0.5 cup rice flour; 0.25 cup almond meal; 0.25 cup milk; 1 teaspoon baking powder; 2 teaspoon apple cider vinegar; 50 gram grass-fed butter, room temperature; 2 teaspoon Organic Raw Peruvian Cacao; 2 teaspoon Raw Cacao WPI; 2 teaspoon Maple Syrup (or more if you are a sweet tooth); null null a few drops of vanilla extract

Chocolate and banana are two words that should always be put together.

Georgia McDermott

Saturday, 17 June 2017

Chocolate and banana are two words that should always be put together.

Even better, though, is when they are also paired with the word healthy. Some other words that pair well with choc-banana? Protein packed, gluten free and refined-sugar free.

With the addition of protein packed icing, it tastes a whole lot naughtier than it is. And what is more of a win than that?

Recipes

Chocolate Banana Bread

Servings
1

Prep Time
20 min

Cook Time
20 min

Total Time
40 min

Ingredients

2 overripe bananas, mashed
1 tablespoon Organic Raw Peruvian Cacao
1 tablespoon Raw Cacao WPI
1 tablespoon Maple syrup
1/2 cup plain yoghurt
1 egg
1/2 cup rice flour
1/4 cup almond meal
1/4 cup milk
1 teaspoon baking powder
1 teaspoon apple cider vinegar
50 gram grass-fed butter, room temperature
1 teaspoon Organic Raw Peruvian Cacao
1 teaspoon Raw Cacao WPI
1 teaspoon Maple Syrup (or more if you are a sweet tooth)
a few drops of vanilla extract

Directions

Preheat your oven to 180 degrees Celsius.
You have two options at this point; (which feels very reminiscent of a Goosebumps book from year 7) you can either add all your ingredients (except the baking powder and apple cider vinegar) to your food processor, or you can combine them by hand. The food processor will eliminate chunks of banana, so if you like a bit of chunkiness then its best to DIY.
Once the mixture is well combined, add the baking powder and the apple cider vinegar. Once you have contained your inner child who will inevitably enjoy the chemical reaction, mix in well.
Lightly grease a loaf pan, (use a silicon one if you can, they are life changing!) and pour in your mixture.
Pop the bread in the oven, and allow to cook for 30 minutes. Check the consistency at this point, and turn it around if you have a fierce oven like mine. Allow it to continue cooking for around 15 minutes, checking regularly with a skewer
In the interim, grab your icing ingredients and your hand beaters and get to work! Beat the butter until it begins to lighten in colour, and then add the cacao, protein powder, maple syrup and vanilla. It should be a lovely icing consistency, and should also taste delicious.
When the loaf is ready, remove it from the oven and allow it to cool completely, otherwise your icing will melt. Sad face. Use a butter knife or spatula to spread the icing evenly over the loaf, and immediately cut yourself a slice for all your hard work.

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