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Healthy Chocolate Banana Loaf Cake

A moist, chocolatey cake using overripe bananas with no processed sugar and vegan option
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 9
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 1/3 cups all purpose whole wheat flour
  • 1/2 cup + 2 tbsp raw cacao powder or unsweetened cocoa powder
  • 1 cup semisweet or dairy-free chocolate chips
  • 2 eggs room temperature
  • 4 very ripe bananas mashed
  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil OR vegan butter melted
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tsp espresso powder optional
  • 1/4 cup cacao nibs

Method
 

  1. Preheat oven to 350F and line a loaf pan with parchment paper.
  2. In a medium bowl, whisk the dry ingredients together: flour, raw cacao powder, coconut sugar, baking soda and espresso powder.
  3. In a large bowl, mash the bananas with a large fork and whisk with the eggs, coconut oil and vanilla. Slowly incorporate the dry ingredients into the large, wet ingredient bowl, mixing/whisking as you go. Don’t over mix. This results in a very dense cake.
  4. Fold the chocolate chips into the mixture. Gently pour into the lined loaf pan and sprinkle the cacao nibs on top.
  5. Place inside the oven and bake for 55-65 minutes. My oven required 60 minutes. Insert a knife or toothpick into the middle of the cake and see if it comes out mostly clean. If it does, it’s ready.