Sometimes, ya just need some chocolate. This chocolate peanut loaf satisfies all the cravings the guilt. It is nice and light,  naturally sweetened, and super chocolatey.

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Ingredients

  • 1/3 cup almond milkchocolate bread
  • 1 teaspoon lemon juice
  • 1 3/4 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • ½ cup honey + 2 tablespoonschocolate bread
  • 3 ripe bananas, mashed
  • 1 tablespoon coconut  oil
  • 1 teaspoon vanilla extract

 

Directions 

  1. Preheat oven to 350 degrees F (190 degrees C). Lightly spray a 9×5 inch loaf pan or 16 muffin cups with cooking spray. Stir the almond  milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
  2. Beat the eggs and honey together with a stand mixer until smooth. Mix in the mashed bananas, the milk mixture, grape-seed oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups. Fold in ½ cup of peanuts.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Then enjoy!cake

Chocolate whole wheat bread
This Chocolate whole wheat bread is naturally sweetened, super chocolatey, and satifies any craving!
Author:
Cuisine: American
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ⅓ cups almond milk
  • 1 teaspoon lemon juice
  • 1¾ cups whole wheat flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup + 2 tablespoons honey
  • 3 ripe bananas, mashed
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (190 degrees C). Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the almond milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
  2. Beat the eggs and honey together with a stand mixer until smooth. Mix in the mashed bananas, milk mixture, grape-seed oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups. Fold in ½ cup of peanuts.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack

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