DOUBLE CHOCOLATE BANANA BREAD
45 Min
1 Portion
Easy level
Ingredients
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1 1/4 cups almond flour
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1/2 cup cocoa powder
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1 tsp baking soda
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1/2 tsp salt
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3/4 cup semisweet chocolate chips, plus 2 tsp for garnish
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1/2 cup unsalted butter, softened to room temp
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3/4 cup refined sugar
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2 eggs at room temperature
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1/4 cup natural yogurt at room temp
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3 ripe bananas
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A splash of Vainilla Molina Blend
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¼ cup hot water
Directions
1. Preheat oven to 180 °C / 356 °F, grease a muffin pan and set aside.
2. In a large bowl, whisk flour, cocoa powder, baking soda, and salt until combined. Add 3/4 cup chocolate chips and set aside.
3. Separately, beat butter and sugar at high speed until light and creamy.
4. With mixer on medium speed, add eggs in one by one, mixing well after each.
5. Add yogurt, crushed bananas and a splash of Vainilla Molina Blend. Beat until well mixed.
6. While beating on low speed, add dry ingredients and hot water until thick.
7. Pour and spread mixture in previously prepared cupcake mold.
8. Sprinkle remaining chocolate chips over dough.
9. Bake for 60 minutes, making sure to cover bread lightly with aluminum foil after half an hour to prevent top from drying out.
10. Remove bread and let it cool in the pan on a rack for at least 1 hour before cutting and serving.
11. Enjoy!
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