This banana bread is delicious and chocolatey without being sweet and has incredible depth of flavour. I have included the substitutes for ingredients in brackets, to make it vegan. Enjoy this tea-time bread with a spread of salted butter.
220g banana, mashed (about three bananas)
5ml apple cider vinegar
35g butter, melted (nut butter)
300ml milk (soy milk)
100g sugar (Erythritol/any other sweetener)
a pinch of salt
2,5ml bicarbonate of soda
10ml baking powder
50g cacao powder
40g + 40g dark chocolate, chopped
Preheat your oven to 180℃ and line a small bread tin (22cm X 11cm) with baking paper.
Mash the banana with a fork in a mixing bowl.
Add the vinegar, melted butter and milk and mix through with a spatula.
Add the sugar to this mixture and stir through.
Sift the flour, bicarbonate of soda, baking powder and cacao powder into the bowl and mix well.
Stir in 40g of the chopped chocolate.
Spoon the batter into the prepared bread tin and sprinkle the other 40g of chopped chocolate on top.
Bake the bread for 1 hour 35 minutes or until a toothpick inserted into the middle of the bread, comes out clean.
Take the banana bread from the oven and lift the bread from the tin by holding the ends of the baking paper.
Cool the bread completely on a cooling rack before cutting.
Serve with a spreading of salted butter.