{"id":54446,"date":"2017-06-12T19:00:38","date_gmt":"2017-06-12T17:00:38","guid":{"rendered":"https:\/\/ellerepublic.de\/veganes-schoko-bananenbrot\/"},"modified":"2020-05-06T17:50:30","modified_gmt":"2020-05-06T15:50:30","slug":"chocolate-banana-bread-vegan","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/chocolate-banana-bread-vegan\/","title":{"rendered":"Double Chocolate Banana Bread (vegan)"},"content":{"rendered":"

Dark chocolate lovers this one\u2019s for you. A healthy double chocolate banana bread. And it\u2019s vegan too! Yep, this is what my ideal snack looks like. Okay, not that it happens every week or anything, but sometimes it\u2019s nice to have something chocolatey to give you a boost when that afternoon slump hits.<\/p>\n

I guess chocolate banana bread is a no brainer, right? Okay, mostly this means chocolate chips are added to your favorite banana bread recipe. Yes, a good idea. Bananas and chocolate. Dreamy. Chocolate covered bananas, banana splits bathed in melted chocolate OR… a merging of chocolate and bananas in a double chocolate banana bread. Lovely idea, right? And because this is a dark chocolate banana bread, the banana flavor is quite subtle.<\/p>\n

Double dark chocolate banana bread<\/h2>\n

Chocolate is the star of the show here. But this chocolate banana dream is healthy! It’s full of fruit (yeah, banana bread!) and just enough whole grains to make you feel good about it. There\u2019s also a little unrefined mascobado sugar for its caramel undertones and pure maple syrup which transforms raw cacao powder into something glorious.
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A chocolate banana bread with three types of chocolaty flavors<\/h2>\n

Not only does this banana bread have raw cacao powder, but there is also little chocolaty bits scattered throughout — dark chocolate bits. Then there is a sprinkling of raw cacao nibs over. I love cacao nibs, but of course they are an acquired taste. I find they have a wonderful rich earthy roasted bittersweet chocolate character. What I particularity love is that they are crunchy (kind of like roasted coffee beans) and because they are made from dried and fermented cacao beans they don\u2019t melt like processed chocolate so you still get the crunch after the bread has baked.
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Using spelt flour in baking<\/h2>\n

White spelt is more water-soluble and more easily digested than white all-purpose wheat flour which is why it is my first choice in baking \u2013 that is if I am not going for gluten-free. Yes, spelt contains gluten! But it is worth noting that it can be tolerated by some people with gluten sensitivities. Of course, whole grain spelt flour is the healthier choice, since white spelt flour has the bran and germ removed, but I sometimes I like to use a mix since with some baking it seems to get better results than using 100% whole grain spelt. <\/p>\n

Plus, the whole grain version is nutty, with a slightly sweet flavor which may or may not be what you’re going for. Apropos…it’s important to note, since spelt has a very fragile gluten structure, it is crucial not to overmix it. This will only breakdown the gluten, which may result in a bread that has a crumbly texture. All-purpose flour on the other hand has a gluten structure that strengthens when you continue to mix it. So be gentle with your spelt flour!<\/p>\n

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Double Chocolate Banana Bread (vegan)<\/h2>
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