I’m not going to lie; every few weeks we intentionally allow a few bananas on our counter to over-ripen, just so we can bake this bread. The original recipe comes from the Whole Life Challenge, and while it’s great as-is. I wanted to make a vegan version. To make this recipe vegan, I used flax eggs; we love the deep, earthy flavor that flax seeds add to baked goods. The two layers of this bread have distinct flavors; the “vanilla” top is quite sweet, and the “black” bottom is rich from the cocoa and not as sweet. Spread some almond butter on a toasted slice and sit down with a cup of coffee for a perfect breakfast or afternoon snack!
Black Bottom Banana Bread
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 tbsp baking powder
- 1/4 cup unsweetened applesauce
- 1/2 tsp Kosher salt
- 1 1/2-2 cup banana very ripe
- 1 tsp vanilla
- 2 flax eggs
- 1/4 cup coconut oil melted
- 1/4 cup cocoa powder
- 1/4 cup unsweetened coconut flakes
- 1/4 cup hazelnuts chopped
- Preheat your oven to 325 degrees F and grease a loaf pan with coconut oil.
- Make flax eggs. This is a simple 1-3 ratio; 1 tablespoon of flaxseed meal for 3 tablespoons of water. Allow to sit for at least 15 minutes; stir occasionally to help the eggs combine.
- In a large mixing bowl, combine the almond and coconut flours, baking powder, and kosher salt.
- In a blender or food processor, combine the bananas, vanilla, and flax eggs. While running, add the melted coconut oil. (If you just add the coconut oil to the bananas, it will become hard again.)
- When the oven is heated, combine the dry and wet ingredients into the large bowl and mix well. Divide the batter in half.
- Stir the cocoa powder and unsweetened coconut flakes into the “chocolate” half of the batter; stir the chopped hazelnuts into the other “vanilla” half.
- Pour the chocolate batter into the loaf pan and spread it evenly in the pan. Pour the vanilla batter evenly on top. You can tap the pan against your counter to help even everything out.
- Bake for an hour or until a toothpick inserted into the bread comes out clean. The vanilla layer develops a deep golden brown coloring as it bakes.
- Let the bread cool in the pan on a rack for about 10 minutes before you turn it out. Allow it to cool on rack for another 15-20 minutes before cutting. Enjoy!