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.
- 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
- 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.
- Melt your chocolate in a double boiler. Once the heat is off, keep your chocolate over the warmed water.
- In a small bowl, mix your flour, salt, baking soda, and baking powder in the bowl. Set aside.
- In a larger bowl, whisk your brown sugar and eggs until it is smooth. Mix in your vanilla, melted butter, coconut and soy milk.
- Slowly add your dry ingredients to your wet ingredients. Once mixed, add your chocolate and mix until just blended.
- In a greased or buttered bread pan, add your mixture. Sprinkle the top with a bit more coconut and almond slivers.
- Bake in a 350F oven for 40-45 minutes until a toothpick comes out clean.