Chocolate Coconut Banana Bread
This a variation of an old time favourite. I love this combination of chocolate and the use of coconut flour added to the original banana bread. This recipe makes one large dense and moist bread. This bread could be considered keto-friendly since the fibre content is so high.
1 hour to make.
1 tbsp psyllium husk
1 ground flax seed
1 cup almond flour
1 cup coconut flour
1/3 cup unsweetened cocoa
3 tbsp xylitol or other sweetener of choice
2 tsp baking powder
1 tsp baking soda
1/4 cup olive oil
5 medium over ripe bananas, peeled and mashed
1/2 cup almond milk or other milk of choosing
1/4 cup carbonated water
1 tsp vanilla essence
1 tsp apple cider vinegar
pinch of salt
Preheat the oven to 180°C.
Mix the psyllium husk and ground flax seed in a bowl with 1/2 cup boiled water. Then let it rest for 3mins. This is the egg substitute.
Mix all the dry ingredients together in a large mixing bowl.
Add the rest of the ingredients to the dry ingredients and mix until everything is combined.
Grease a 25x13cm bread pan
Scoop the mixture into the pan and even it out.
Bake for 50 minutes.
Turn off the oven and without opening the oven, leave the loaf in the oven for another 10 minutes.
Let cool before cutting into slices.