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.
Ingredients
- 1/3 cup almond milk
- 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 tablespoons
- 3 ripe bananas, mashed
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
Directions
- 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.
- 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.
- 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!
Chocolate whole wheat bread
This Chocolate whole wheat bread is naturally sweetened, super chocolatey, and satifies any craving!
Author: Rochelle Stivers
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
- 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.
- 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.
- 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
Leave a Reply