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Chocolate banana bread

The chocolate bread built on almond flour and banana is truly an experience, and a lovely luscious treat for a brunch.

Works wonderfully with whipped vanilla butter!

(gluten-free, milk-free, paleo)

  • 3 dl almond flour
  • 1 dl raw cocoa powder
  • 0.5 dl chopped walnuts
  • 1 tablespoon psyllium husk
  • 2 teaspoons baking powder
  • a pinch of sea salt
  • 4 organic eggs
  • 2 ripe bananas
  • 2 dl oat milk (or, for example coconut or almond milk)
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons melt coconut oil
  • 2 tbsp local honey
  • 1 tablespoon vanilla extract
  • The dish size: about 12 x 20 cm

    Preheat the oven to 200 celcius degrees. Lightly oil the loaf and cover with baking paper. See the instructions [here](

    Mix the dry ingredients in a bowl. Separate the eggs – egg whites in another bowl and the yolks in another bowl. Whisk the egg whites until peak arises. In the other bowl mix the egg yolks, mashed banana, oust milk, apple vinegar, coconut oil, honey and vanilla extract. Combine all ingredients together in a bowl. Mix. Pour the mixture into the prepared bread pan. Bake for about 30 minutes. Take the loaf from the oven, turn the oven temperature into 175 degrees, remove bread from loaf pan, place it on the oven rack and bake for another 15 minutes. To try if the bread is done use a toothpick. Insert about half of the toothpick into the bread. If the toothpick comes out with dough on it then you´ll need to bake the bread for 5 more minutes. Repeat this step until the toothpick comes out clean. Take the bread out of the oven and let it cool a while. Serve and enjoy.

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