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Chocolate Espresso Banana Bread

Let’s make a chocolate espresso banana bread.

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where we make plant-based cooking easy.

I’m Jill, and today we’re going to make this delicious chocolate espresso banana bread, yum.

Why You’ll Love This

This delicious chocolate espresso banana bread, yum.

And that’s gonna give you a nice chocolate, ooey gooey punch with every bite.

Chocolate, espresso, and bananas together. Heaven. You’re gonna love it.

Blend two cups of organic rolled oats in our blender until it’s kind of a rough flour.
Stick that in our bowl.
Add half a cup of almond flour, three quarters of a teaspoon of baking soda, one and a half teaspoons of baking powder, a third of a cup of cocoa powder, two teaspoons of espresso powder, and two tablespoons of flax meal.
Whisk this just to get any clumps out of there.
Grab our wet ingredients.
Blend three ripe bananas, half a cup of pitted dates, one teaspoon of vanilla extract, and one cup of soy milk until all of those date chunks are completely pulverized.
Pour this into our dry mixture.
Preheat oven to 350 degrees Fahrenheit.
Stir this up.
If you’re using a regular glass or tin bread pan, you might wanna line it with parchment paper so that the bread doesn’t stick.
Pour into the pan.
Smooth down the top a bit.
If you want a little bit of extra chocolaty flavor, sprinkle a quarter of a cup of unsweetened chocolate chips on top.
Stick this in the oven for 40 minutes.

You want them pretty ripe, you know, pretty brown and spotty.
I would just always suggest that it’s unsweetened because the sweetness is gonna become from those whole dates.

Okay, let’s dig in.

Still just a little bit warm. So it’s still ooey and gooey.

Chocolate, espresso, and bananas together. Heaven. You’re gonna love it.

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