A whole food, plant-based chocolate banana quick bread sweetened with dates and loaded with health-promoting nutrients.
Course Dessert
Cuisine American
Keyword Banana, chocolate, Quick Bread
Prep Time 20 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 10
Ingredients
1Chia egg1T chia seeds + 3T water
1 1/4cupWhole-wheat flour
1/4cupCacao powderor cocoa powder
1tspBaking soda
1/2tspBaking powder
1/4tsp Salt
1/2cupPitted Datespacked
1tspVanilla
5TbspWater
3largeBananas, overripe
1/4cupAlmond milkoriginal, unsweetened
Cacao nibsoptional
Instructions
Preheat oven to 350°
In a small bowl make chia egg. Let sit for at least 10 minutes.
Place parchment paper in a 9 x 5" bread loaf pan.
In a bowl mix together the whole wheat flour, cacao powder, baking soda, baking powder, and salt.
Create date paste by placing dates, vanilla, and water in a food processor and blend until smooth, stopping to scrape down sides as needed.
In a large bowl mash the overripe bananas. Add the almond milk, date paste, and chia egg and stir until smooth.
Mix the dry ingredients into the wet ingredients. Pour batter into loaf pan.
Bake for 65 to 70 minutes, or until toothpick comes out clean after inserting into the center of the loaf.
Remove the loaf pan from the oven and let cool for at least 15 minutes before removing from the pan. Run a knife around the edges of the loaf for easier removal.
Notes
Store in an airtight container or place in the freezer. Bread will last at room temperature for 4 to 5 days or in the freezer for up to 1 month.