Chocolate Bread

(This recipe makes two loaves.)

Ingredients:

2 cups of gluten free flour, sifted* (I used King Arthur’s whole grain blend.)

1 cup Hershey’s special dark unsweetened cocoa powder

1/2 cup ground golden flaxseed

4 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 cup dairy free mini chocolate chips (I used Enjoy Life mini chocolate chips.)

Six 6-inch medium ripe bananas (will puree)

1 tsp cinnamon

3/4 cup sweetener (I used coconut sugar.)

1 cup plant based oil (I used avocado oil.)

1/2 cup dairy free milk (I used an unsweetened soy milk.)

2 eggs, beaten

2 tsp vanilla

1 cup dairy free mini chocolate chips (This is a second one cup of chips.)

Baking Instructions:

1. Preheat the oven to 350 degrees, and line two 9 x 5 loaf pans with parchment paper.
2. Mix together the flour, cocoa powder, flaxseed, baking powder, baking soda, and salt. Stir in the chocolate chips, and set the dry ingredients aside.
3. Puree the bananas using a food processor or blender. (You don’t want to mash them because they are adding liquid, not texture.)
4. To the bananas, add cinnamon, sweetener, oil, milk, eggs and vanilla. Mix well.
5. Add the dry ingredients to the wet and blend until well incorporated.
6. Evenly divide the batter between the two prepared loaf pans.
7. Sprinkle the tops of the batter with the second cup of mini chocolate chips, evenly dividing them between the two loaves.
8. Bake in the preheated oven for 50-60 minutes until the loaves are puffed, dry on top, firm to the touch, and a toothpick inserted in the center comes out clean. (Mine took 55 minutes.)
9. Put the pans on a wire cooling rack and let them sit for 10-15 minutes.
10. Remove the loaves from the pan to the cooling rack and allow the breads to cool.

*When “sifted” comes after the ingredient, it means to measure first and then sift.