Chocolate bread
Rich, moist, and intensely indulgent, this chocolate bread doubles as your breakfast and dessert. The natural sweetness of ripe bananas pairs with the velvety depth of vegan chocolate, making it a treat you’ll wake up craving—and keep dreaming about.
Ingredients
Calories:
2100
Protein:
25
g
- .5 cups margarine or plant-based butter, at room temperature
- .5 cups granulated sugar
- .25 cups powdered sugar
- 1.0 tbsp. flaxseed
- 2.0 tsp, vanilla extract
- 3 medium bananas, mashed
- 4.0 tbsp. plant-based milk
- .25 cups oil
- 1.0 cups flour
- .5 cups cocoa powder
- 1.0 tsp, baking soda
- 1.0 cups chopped vegan dark chocolate
Preparation
- Preheat and prep: Preheat the oven to 350ºF. Grease a rectangular mold (preferably silicone) with margarine and sprinkle with flour. Set aside.
- Mix: In a large bowl, combine the margarine, granulated sugar, and powdered sugar. Mix well until fully combined.
- Stir: Stir in the flaxseed, vanilla extract, mashed bananas, plant-based milk, and oil. Mix thoroughly.
- Combine: In a separate bowl, whisk together the flour, cocoa powder, and baking soda. Gradually add the dry mixture to the wet ingredients, stirring until smooth.
- Assemble: Pour the batter into the prepared mold. Sprinkle the chopped vegan dark chocolate evenly over the top.
- Bake: Bake for 40–60 minutes. After 40 minutes, check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. If not, bake a bit longer.
- Cool and serve: Remove from the oven and let the cake cool in the mold. Once cooled, carefully unmold, slice, and enjoy!
Tips
This bread tastes best after being refrigerated for at least 30 minutes.
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