Triple Chocolate Vegan Banana Bread

Ingredients

• •½ cup brown muscavado sugar
• •½ cup cane sugar
• •½ cup extra virgin coconut oil
• •3 large bananas
• •1 cup flour
• •⅔ cup unbleached pastry flour
• •1 cup mesquite flour
• •1 cup cocoa powder
• •½ teaspoon baking soda
• •1¼ cups coconut milk
• •1 tablespoon vanilla extract
• •1 tablespoon chocolate extract
• •½ teaspoon salt
• •½ cup semi chocolate chips
• •¼ cup cocoa nibs
• •2 ounces chocolate 75%% cocoa
• •1 ounce chocolate 99%% cocoa
• •2 tablespoons virgin coconut oil

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Preheat oven to 350°F
2. 2Coat an 84 glass baking pan with grapeseed oil
3. 3Sift together flours, cocoa powder, baking soda, and salt
4. 4Cream together the coconut oil and sugars.
5. 5Add bananas, coconut milk, vinegar, and extracts.
6. 6Add the wet ingredients to the dry.
7. 7Mix well.
8. 8Add the chips and the nibs.
9. 9Pour batter into pan.
10. 10Bake for about an hour- checking at the 50 minute mark.
11. 11Banana bread is done when knife inserted into the middle comes out mostly clean.
12. 12Chop chocolate into evenly fine pieces
13. 13Place in a glass bowl over a pot of fast simmering water, stirring frequently with a wooden spoon or wire whisk. Be careful not to get chocolate too far up the sides of the bowl. Do not heat water too high or your chocolate will burn.
14. 14In a small saucepan heat coconut milk and vanilla extract on high and reduce by half- pour into a small glass or bowl.
15. 15Once chocolate is melted, immediately remove from heat.
16. 16Whisk in coconut oil one piece at a time making sure each piece is incorporated then drizzle in the reduced coconut milk whisking vigorously.
17. 17The ganache should be glossy and dark.
18. 18Allow to cool for a minute or two before transferring to a squeeze bottle or a piping bag or even just a sandwich bag with the corner cut off will work fine. Then, drizzle on the cooling banana bread.