Ingredients: 1/2 cup dark brown muscavado sugar,1/2 cup dark brown muscavado sugar,1/2 cup organic cane sugar,1/2 cup extra virgin coconut oil cut into small pieces, at room temp,3 large very ripe bananas, mashed well,1 cup whole wheat flour,2/3 cup unbleached pastry flour,cup mesquite flour,cup raw cocoa powder,1/2 teaspoon baking soda,cup coconut milk, mixed with 1 teaspoon apple cider vinegar,1 tablespoon vanilla extract,1 tablespoon chocolate extract,1/2 teaspoon salt,1/2 cup semi sweet chocolate chips,1/4 cup cocoa nibs,2 ounces high quality chocolate 75%% cocoa,1 ounce high quality chocolate 99%% cocoa,2 tablespoons virgin coconut oil cut into small pieces,4 tablespoons coconut milk
Instructions:
- Preheat oven to 350
- Coat an 84 glass baking pan with grapeseed oil
- Sift together flours, cocoa powder, baking soda, and salt
- Cream together the coconut oil and sugars.
- Add bananas, coconut milk, vinegar, and extracts.
- Add the wet ingredients to the dry.
- Mix well.
- Add the chips and the nibs.
- Pour batter into pan.
- Bake for about an hour- checking at the 50 minute mark.
- Banana bread is done when knife inserted into the middle comes out mostly clean.
- Chop chocolate into evenly fine pieces
- 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.
- In a small saucepan heat coconut milk and vanilla extract on high and reduce by half- pour into a small glass or bowl.
- Once chocolate is melted, immediately remove from heat.
- Whisk in coconut oil one piece at a time making sure each piece is incorporated then drizzle in the reduced coconut milk whisking vigorously.
- The ganache should be glossy and dark.
- 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.
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