Plantain Chocolate Bread
A very indulgent and decadent plantain chocolate bread that is perfect to eat anytime of the year with a cup of tea or hot chocolate - it's gluten-free and plant based too.
Ingredients
275g ripened plantains, peeled
35ml raw honey/maple syrup
30ml coconut oil
1 tsp vanilla extract
35g flaxseed powder + 120ml water
20g Guittard’s Red-Dutch processed cocoa powder
40g hemp seeds
95g buckwheat flour
¼ tsp fine sea salt
¼ tsp ground nutmeg
2 tsps cinnamon powder
¼ tsp allspice powder
½ tsp baking soda
1 ½ tsp baking powder
50g dark chocolate chips
Directions:
Preheat oven to 350˚F and line a loaf tin with parchment paper.
Combine the flaxseed powder and water to form a flax gel and mix well for 2 to 3 minutes to prevent lumps. Then set aside.
Peel the ripened plantains, place them in a mixing bowl and use a whisk to mash them well until they become very slurry.
To the mashed plantains add flax gel, vanilla extract, coconut oil, and raw honey. Gently whisk well to combine and set aside.
In another mixing bowl, combine the buckwheat flour, cocoa powder, fine sea salt, ground nutmeg, cinnamon powder, allspice powder, baking soda, baking powder.
Using a fine mesh sieve, sift the dry mixture over the wet mixture to break down any lumps in the dry mixture.
Add in the hemps and gently fold in mixture until well combined to form a batter.
Fold in the chocolate chips and set the batter to rest for 5 to 10 minutes.
Pour the batter into the parchment-lined loaf tin and level it out.
Lay a lengthwise slice of ripe plantain in the middle of the batter and sprinkle on some hemp seeds and dark chocolate chips.
Bake the batter for 55 minutes to 1 hour until the bread passes the toothpick test - when you insert the toothpick in the well baked bread, remove it and it should come out clean or with a fine crumb.
Allow the bread to cool on a baking rack for about 20 minutes.
Cut into slices and serve by itself, with nut butter, or as a topping for icecream.
