My main concern while making this bread was that it was moist. I cannot STAND to eat a dry chocolate bread or cake. It’s a travesty. I wanted to use only whole white wheat flour and I did not want to add any oil, so I was a bit concerned. I used a nice dollop of butter and lots of other wet ingredients which I believe help make this a nice and moist quick bread.

However, what it is not, is very sweet. There is some sweetness from the brown sugar but I suggest adding one or more of the following to make it sweeter if you prefer it: at least one more banana, 1/2 cup of fruit compote or 1/2 cup of sweetener.

Ingredients: 

• 2 bananas, sliced in half
• 2 1/2 blocks of chocolate; or about 1 1/2 ounces
• 1 1/2 cups of white whole wheat flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 cup loose packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 tbs butter, melted
• 1 cup soy milk
• 1/2 cup toasted coconut
• extra butter and a bit of cinnamon for the bananas
• coconut and slivered almonds to sprinkle on top~ optional

Directions:

1. In a 400F oven, pop your sliced bananas (with a pat of butter and sprinkle of cinnamon on each) in the oven for about 15 minutes.  Once done, mush with a fork.
2. Melt your chocolate in a double boiler. Once the heat is off, keep your chocolate over the warmed water.
3. In a small bowl, mix your flour, salt, baking soda, and baking powder in the bowl. Set aside.
4. In a larger bowl, whisk your brown sugar and eggs until it is smooth. Mix in your vanilla, melted butter, coconut and soy milk.
5. Slowly add your dry ingredients to your wet ingredients.  Once mixed, add your chocolate and mix until just blended.
6. In a greased or buttered bread pan, add your mixture. Sprinkle the top with a bit more coconut and almond slivers.
7. Bake in a 350F oven for 40-45 minutes until a toothpick comes out clean.