Fudge Brownie Loaf
This Fudge Brownie Loaf is actually a chocolate banana bread all dressed up! Topped with a simple dairy-free chocolate ganache, this recipe is made from wholesome ingredients and is gluten-free and vegan.
5 minutes
50 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 343 |
| Fat: | 18 g |
| Carbohydrates: | 39 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 109 mg |
| Fiber: | 5 g |
| Sugars: | 18 g |
| Calculated per serving. | |
by Kat Condon
Serves: 10
Ingredients
- 1 cup1 cup1 cup Oat Flour
- 0.5 cup0.5 cup0.5 cup Cocoa Powder
- 1 tsp1 tsp1 tsp Baking Powder
- 2 whole2 whole2 whole Banana, overripe, mashed
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 0.5 cup0.5 cup0.5 cup Almond Butter
- 0.5 cup0.5 cup0.5 cup Almond Milk
- 0.75 cup0.75 cup0.75 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
- 0.5 cup0.5 cup0.5 cup Coconut Milk, canned
Ganache
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 and prepare a 9x5 loaf pan.
- In a bowl, mix together bananas, almond butter, maple syrup and almond milk until smooth.
- Stir in flour, cocoa powder and baking powder.
- Spread batter into prepared loaf pan and bake for 50 minutes or until toothpick comes out clean.
- Heat coconut milk in microwave for one minute.
- Pour hot coconut milk over chocolate chips and let sit for 5 minutes.
- Stir chocolate chips and milk together until creamy and thick.
- Once bread has coole, pour over chocolate ganache, reserving some for serving, if desired.
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