Chocolate Banana Bread

I have created so many variations of banana bread, I've lost count. Banana bread feels like a basic to me, so I tend to build off it to create other recipes. I do this with many recipes. Start with a basic, traditional recipe and then start experimenting with little tweaks and big changes combining ideas from multiple sources and looking for ways to make it as healthy as possible. Chocolate Banana Bread is quite sweet and definitely dessert-like. Adding the spices to this recipe elevated its flavor profile nicely adding a bit of interest without the spice overwhelming the other flavors.

Chocolate Banana Bread

2 cups spelt flour*
1 cup whole wheat flour*
2 tablespoons ground flax seed
2 tablespoons hot water
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup mashed banana (approximately 3)
½ cup date sugar
½ cup hazelnut pulp
1 ½ cup unsweetened hazelnut milk (or other plant based milk)
1 teaspoon vanilla
½ cup cacao powder (or unsweetened cocoa powder)
¼ cup chocolate chips (optional)

Preheat oven to 350 degrees F.

Mix together ground flax seeds and hot water. Set aside to thicken.

Sift together flours, baking soda, cacao powder, and spices in a large bowl.

Combine mashed banana, date sugar, ground flax seed mixture, hazelnut milk, hazelnut pulp, and vanilla in a medium mixing bowl.

Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until all the dry ingredients are moistened evenly.

Fold in chocolate chips, if using.

Spoon batter into loaf pan. Distribute evenly. 

 Bake for 55 to 60 minutes. Sides will be golden brown and pulling from the sides of the pan when it is done.

Let bread cool in pan for at least 30 minutes. 

 Run a knife around the edges and carefully invert onto a cooling rack. 

 Fully cool before slicing.


 * I find combining spelt flour and whole wheat flour provides a better texture than using just one type of flour.
Note: I use organic ingredients whenever possible

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