Cocao Banana Bread

• Dairy Free
• Gluten Free
• Grain Free
• Vegetarian
• Vegan

Description

The perfect chocolate dipped banana bread with an added bonus on 8 immune boosting mushrooms to keep you on the A- game. Incredibly tender, moist, and loaded with chocolate chips. Make it gluten-free or sub with your favorite all-purpose baking flour. 

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Ingredients

• 1 cup all-purpose flour or gluten free flour
• 1/2 cup One Farm Organic cocoa
• 4 scoops OF Daily 8 Immunity Cacao,
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas (1 ½ cups mashed)
• 1/4 cup unsalted butter melted and slightly cooled
• 1/4 cup canola vegetable oil or melted coconut oil
• 3/4 cup packed light brown sugar
• 1 large egg at room temp
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips, divided

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Instructions

1. Heat your oven to 350°F. Grease a 9 by 5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, Daily 8 Immunity cocoa, cacao powder, baking soda, and sea salt. Set aside.
3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
4. Stir the dry ingredients into the wet ingredients, don’t overmix.
5. Stir in ¾ cup of the chocolate chips.
6. Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 45 minutes, just to be safe. Oven times vary.
7. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.