We give you our new masterpiece: a whole-grain-super-ripe-banana-triple-chocolate-doubles-as-breakfast cake. A loaf cake, perfect for a slight-bit sweet start to your day. Or dessert. Or a spongy pick-up for the caramel sauce you couldn’t quite get to with your ice cream spoon.
3/4cupVegetable oil (we prefer olive oil)150g
1cupWhole wheat or grain flour+ 2 tbsps, 140g
1/2cupChocolate pieces (or chips)64g
Preheat your oven to 350 and line 2 medium-sized loaf pans with parchment paper. You can also bake these in cupcake pans with liners.
In a medium bowl, whisk dry ingredients together. Combine wet ingredients in a separate bowl.
Toss the dry ingredients over the wet and mix until just combined. Pour into the pans and top, if desired, with pretzels. Bake at 350 for 25-30 minutes.
This loaf bread is bananas!
I can’t stand bananas. For real. But sometimes you have to put your big girl pants on and show your kids you’re willing to try new things. Like bananas. In chocolate.Our recipes usually come with a “hey- you can customize any way you like it- add some raisins, or a dash of cayenne..”. Only thing we want you to mess with is the addition of pretzels just before baking*Don’t have any super ripe bananas? Place them, peels on, in the oven on a cookie sheet at 300 for 20 minutes. Or visit your corner store and ask them for their funkiest ones. Buy them all and freeze them.