Summary:

Triple Chocolate Vegan Banana Bread might be a good recipe to expand your breakfast collection. This recipe makes 8 servings with 501 calories, 11g of protein, and 18g of fat each. For $1.46 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. If you have bananas, cane sugar, salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is solid. If you like this recipe, you might also like recipes such as Triple Chocolate Vegan Banana Bread, Triple Chocolate Banana Bread, and Triple Chocolate Banana Bread.

Dietary Info:

Ingredients:

• 0.5 cup brown muscavado sugar - N/A
• 0.5 cup cane sugar - N/A
• 0.5 cup extra virgin coconut oil - N/A
• 3 large bananas - N/A
• 1 cup flour - N/A
• 0.6666667 cup unbleached pastry flour - N/A
• 1 cup mesquite flour - N/A
• 1 cup cocoa powder - N/A
• 0.5 teaspoon baking soda - N/A
• 1 cup coconut milk - N/A
• 1 tablespoon vanilla extract - N/A
• 1 tablespoon chocolate extract - N/A
• 0.5 teaspoon salt - N/A
• 0.5 cup semi chocolate chips - N/A
• 0.25 cup cocoa nibs - N/A
• 2 ounces chocolate 75%% cocoa - N/A
• 1 ounce chocolate 99%% cocoa - N/A
• 2 tablespoons virgin coconut oil - N/A
• 4 tablespoons coconut milk - N/A

Instructions:

1. Preheat oven to 350
2. Coat an 84 glass baking pan with grapeseed oil
3. Sift together flours, cocoa powder, baking soda, and salt
4. Cream together the coconut oil and sugars.
5. Add bananas, coconut milk, vinegar, and extracts.
6. Add the wet ingredients to the dry.
7. Mix well.
8. Add the chips and the nibs.
9. Pour batter into pan.
10. Bake for about an hour- checking at the 50 minute mark.
11. Banana bread is done when knife inserted into the middle comes out mostly clean.
12. Chop chocolate into evenly fine pieces
13. Place in a glass bowl over a pot of fast simmering water, stirring frequently with a wooden spoon or wire whisk. Be careful not to get chocolate too far up the sides of the bowl. Do not heat water too high or your chocolate will burn.
14. In a small saucepan heat coconut milk and vanilla extract on high and reduce by half- pour into a small glass or bowl.
15. Once chocolate is melted, immediately remove from heat.
16. Whisk in coconut oil one piece at a time making sure each piece is incorporated then drizzle in the reduced coconut milk whisking vigorously.
17. The ganache should be glossy and dark.
18. Allow to cool for a minute or two before transferring to a squeeze bottle or a piping bag or even just a sandwich bag with the corner cut off will work fine. Then, drizzle on the cooling banana bread.