A recipe that’s a mouthful….but believe me, you’ll want a mouth full of this Double Chocolate Cashew Butter Banana Bread once you see what all goes into it and just how easy it comes together!
I’m not a baker. I’ve probably given that disclaimer before, but it bears repeating. Baking is too exact for me – I much prefer cooking because it lends much more grace for if you don’t have the right ingredient or right amount of it on hand. That being saiiiiid, I successfully made this banana bread on the first go round. Meaning, even if YOU don’t feel like you can bake, you can totally do this!!
Simple ingredients. Short prep time. Minimal steps. Delicious flavor. Easy substitutions. That’s how I’d describe this bad boy!
A few notes regarding substitutions:
- Don’t substitute coconut flour. I repeat, DO NOT USE COCONUT FLOUR AS A SUBSTITUTE. It isn’t a 1:1 ratio with oat flour, so if you attempt to use 2 cups of coconut flour you will end up with the crumbliest, dryest bread you will ever lay your eyes on. Stick with oat flour, or you could use almond flour.
- You CAN use pretty much whatever nut/seed butter your heart or stomach desires. I did cashew because it’s what I had on hand, and because I love it.
- You can use whatever type of chocolate bar you want, or even just use chocolate chips! Again, I used what I had on hand.
- I haven’t tried this used a flax egg to make the recipe vegan, so I’m not sure how well it will turn out or what other adjustments would need to be made. I did take a food science class in college, but I retained about 2% of the info and the science/art of baking wasn’t part of it 😉
- You could also use this fabulous recipe to make MUFFINS! Just pour into individual muffin tins and reduce baking time to 20-22 minutes.
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
slices
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- 2 ripe bananas mashed
- 2 eggs
- 3/4 cup unsweetened almond milk
- 1/3 cup maple syrup
- 1/2 cup cashew butter or other nut butter
- 1 teaspoon vanilla extract
- 2 cups organic oat flour
- 1 teaspoon baking soda
- 3/4 cup raw cacao powder
- pinch sea salt
- 1/2 dark chocolate bar roughly chopped
Ingredients
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|
- Preheat oven to 350F and line a loaf pan with parchment paper (or spray with oil).
- Mix wet ingredients together in one bowl. Mix dry ingredients together in a separate bowl.
- Add dry ingredients to bowl with wet and stir until just combined.
- Fold in chopped dark chocolate, then evenly pour batter into loaf pan.
- Transfer to preheated oven and bake for 40 minutes, or until knife or toothpick inserted in the center comes out clean.
Feel free to use whatever type of nut butter you want -- peanut, cashew, almond, or even sunflower seed butter.
I haven't made this with a vegan or flax egg so I'm not sure how well it will turn out!
To make oat flour, pulse 2 cups of organic old-fashioned oats in a food processor until a flour-life consistency forms. Alternatively, you can use almond flour.