Fun fact first. I don’t like bananas. I don’t like the mushy consistency and the feeling it develops in my mouth. Luckily, I found out some months ago that I really love banana bread. (and yes I always loved Nicecream from the first day I’ve tried it.)
Ok back to the banana bread. I really don’t know what it is but this intense, flavor rich, dense, moist thing called banana bread has somehow twisted my mind and for a long time I can hardly think of anything else. It’s like falling in love with all the butterflies in your stomach. Except that I have banana bread in my stomach.
I made my first banana bread by use of this gluten-free banana bread recipe. I know I said it was the best thing I’ve ever tasted, but….then I wanted to step things up and I tried to add more things I like to the recipe in order to achieve the perfect “Lara” banana bread. I ended up with a
Healthy Dark Chocolate Espresso Banana Bread
I added more cacao powder to this recipe and also espresso powder as I thought that banana, chocolate and espresso would be quite a good fit. In order to make it super healthy, I added zucchini. You easily get in your greens by eating dessert and not even noticing it. Now that is stuff I love! As you see below I used quinoa flour. Now this is something fancy you might won’t have at home. But no worries simply use another flour for it such as plain flour or spelt flour. (I don’t recommend coconut flour as it is makes the banana bread too dry)
This new bread is:
Perfectly moist due to the ripe bananas and zucchinis
Loaded with different flavors which are supporting and not overpowering each other
Sweet but still a little bitter due to the espresso
Trust me, this won’t last more than 1 day! Enjoy!
- ¾ cup shredded zucchini
- 1 cup spelt or plain flour
- ⅓ cup oat flour
- 3 very ripe bananas
- ¾ cup almond milk
- ¼ cup melted coconut oil
- ½ cup coconut sugar
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1 heaped tbsp grounded espresso
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tbsp cinnamon
- 1 tsp cardamon
- a pinch of fine sea salt
- ⅔ cup dark vegan chocolate chips or more
- (optional: ⅓ cup crushed hazelnuts)
- Preheat oven to 350ºF. Grease a 9-by-5-inch nonstick loaf pan or use a silicon pan like I did.
- In your blender, mix the zucchinis, bananas, coconut oil, coconut sugar, vanilla extract and milk until smooth.
- In a separate bowl, whisk together the flours, grounded espresso, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until smooth. Fold in chocolate chips and crushed hazelnuts.
- Fill in the pan and decorate with more chocolate chips
- Bake about 45-50 minutes, or until the toothpick comes out clean.
- Drizzle peanut butter over the cake once cooled down