This is the kind of sweet that is ideal to have around for nabbing a piece of here and there. I like to lop off slices in varying degrees of thickness throughout the many lulls of the day. Be it for a snack, a mood boost, out of sheer boredom, or for the need to procrastinate. Or whenever I hear it calling to me from the kitchen.
Heads Up: This is not an overly sweet version of banana bread, especially owing to the unsweetened chocolate I used, but feel free to use whatever kind of chocolate floats your boat in here, or even a mix of chocolates like milk, semi-sweet, and dark. —cookyourfeelings
1 hour 10 minutes
black bananas, peeled
almond oil (or substitute vegetable)
(heaping) whole wheat pastry flour
dark brown sugar
fine grain sea salt
walnuts, coarsely chopped
dark chocolate (unsweetened), coarsely chopped
Grease a 9”x5” loaf pan and line with parchment paper. Preheat oven to 350°F with a rack positioned in the middle of the oven.
Place the bananas in a medium-sized mixing bowl and mash with a fork. Add the eggs, oil, kefir, and vanilla to the mashed bananas and mix to combine all the wet ingredients.
Add the dry ingredients, from flour through cloves, to the wet ingredients and stir to combine. Fold the walnuts and chocolate into the batter.
Pour the batter into the prepared loaf pan. Set the loaf pan on a sheet tray and place in the oven to bake. Bake for 1 hour and 10 minutes, or until a cake tester comes out with just a few moist crumbs.
Let cool in the pan for at least ten minutes, or until cool and set enough to comfortably handle. Carefully remove the loaf to a wire rack, using the parchment paper to help hoist the loaf out of the pan, and allow it to cool at least ten minutes further before slicing.