Chocolate Banana Brownie Bread: it’s enough to get anyone’s attention! Omnivore, vegan, pescatarian, or anything else, no one can deny that food is the universal connection which surpasses all barriers. This banana brownie bread, created by vegan blogger Jo Hudson of includingcake, is certain to impress friends and family of all diets, and is a piece of cake (so to speak) to whip together. The brownie bread is low in sugar and full of the goodness of ingredients such as coconut oil and bananas, so there’s no excuse to not indulge!
Makes 1 long shallow loaf (or equivalent of a deep brownie pan)
3/4 cup dates (packed quite tightly)
1/2 cup boiling water (may need to add a few tablespoons extra at the end)
1/4 cup coconut oil
2 tbs chia seeds (or flax)
1 tbs fresh lemon juice
4 medium bananas (3 to be pureed and 1 chopped for the top)
2-3 tbs brown sugar (you could omit this or sub with syrup or stevia)
2/3 cup cocoa
1 1/2 cup emmer flour (or other flours as noted above)
1 heaped tsp baking soda
Soak the dates in the 1/2 cup boiling water for a few minutes to soften ( I did this as I only had a small stick hand blender to use, soaking it optional for more robust blenders so you could just add water separately). Add the coconut oil to melt it. Add three rough chopped bananas, the chia/flax and the lemon juice to the date/oil mix and blend until very smooth. All the wet ingredients should now be mixed.
In a separate medium bowl mix together the emmer flour, cocoa and baking soda. Add the pureed mixture and stir through unit combined. Taste and add the brown sugar (or sweetener of choice) to taste. I only needed 2 tablespoons.
The mixture should be a soft spoonable batter. Add a few tablespoons extra water if needed (I added a couple). Spoon the mix into a greased and lined cake tin/loaf tin of choice (or muffin cups). Smooth the top as much as possible, and then press the chopped banana pieces on top to decorate.
Bake in the oven for approx. 35-40 minutes at 350 degrees (this will depend on the depth on the cake pan and even less for muffins). I loosely covered the top with foil after 20 minutes once the bananas were browned to prevent burning. Check the cake with a fork or skewer to see that it comes away clean.