Double Chocolate Banana Loaf

Putting a slightly different twist on my Cinnamon Banana Bread to create a soft, cakey and seriously moist and delicious chocolate banana loaf. By simply swapping out a few ingredients and flavours it's amazing what you can create!
Moving away from wholemeal flour and the 'breadiness' of my other recipe this banana bread is the perfect sweet treat for an afternoon slump where the cravings for something sweet and sugary are at their highest! Smother in nut butter for an even better experience.
Oh, and I've added a scoop of protein powder to it too to give that little protein boost :)
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Recipe

1 1/2 Cups Plain Flour
1/2 Cup Cacao
3/4 Cup Coconut Sugar/Sweetener of choice
1 Scoop Chocolate Protein Powder
2 Medium Mashed Bananas
2 Eggs
1/2 Cup Greek Yoghurt
1/3 Cup Coconut Oil (melted)
1 1/2 Tsp. Baking Powder
1/4 Cup Dark Chocolate Chips + extra for sprinkling
1/4 Cup White Chocolate Chips + extra for sprinkling
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Method

Pre-heat oven to 180 degrees Centigrade and line a loaf tin with non-stick paper; leave to one side.
Mix all wet loaf ingredients in a bowl.
Add sugar/sweetener and mix.
Add all dry ingredients one at a time and mix well until it forms a soft mixture.
Pour into the loaf tin.
Sprinkle over a mix of both dark and white chocolate chips to decorate.
Bake for 50-55 minutes or until a knife comes out clean.
Leave to cool completely before cutting and serving.

Store in an airtight container for up to 3 days or freeze for up to 1 month.

Amie xx

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