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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
Course Dessert
Servings 9

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

Instructions
 

  • Preheat oven to 350F and line a loaf pan with parchment paper.
  • In a medium bowl, whisk the dry ingredients together: flour, raw cacao powder, coconut sugar, baking soda and espresso powder.
  • 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.
  • Fold the chocolate chips into the mixture. Gently pour into the lined loaf pan and sprinkle the cacao nibs on top.
  • 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.