12 slices

Ingredients: 175 grams of rye flour, 80 ml (unsalted) peanut butter, 3 ripe bananas, 80 ml (avocado) oil, 50 grams of coconut blossom sugar, 2 broken linseed egg (2 tbsp broken linseed + 6 tbsp warm water and soak for 20 minutes) , 50 grams of raw cocoa, 1 teaspoon of tartar baking powder, 1 teaspoon of baking soda + 1 teaspoon of fresh lemon juice, 25 grams of dark chocolate pieces, a pinch of Himalayan salt and 150 grams of fresh blueberries.

Step 1

Preheat the oven to 180 degrees and grease the cake tin with some coconut oil.

Step 2

Put all the dry ingredients (except the baking soda) together in a bowl. Mix this together well.

Step 3

Stir the wet ingredients (except the lemon juice) into the flour and mix well.

Step 4

When the flour has been well absorbed by the liquid, carefully fold the fresh blueberries into the batter.

Step 5

In a separate bowl, combine the baking soda and lemon juice and gently stir into the batter.

Step 6

Always taste to see if the batter is seasoned properly. Do you want it sweeter? Then add some coconut blossom sugar to the batter. Is the batter too dry? Then add some liquid and if it is too wet, add some more flour.

Step 7

Spoon the batter into the greased cake tin and place the tin in the oven.

Step 8

After about 40-50 minutes your chocolate banana bread is ready. Check with a skewer to see if it comes out dry. Every oven is different, so your bread may be ready sooner or later.

Step 9

Let it cool for 10 minutes first. Then remove the bread from the tin and let it cool further.

Step 10

Cut your bread into 12 slices and serve with a delicious dollop of coconut whipped cream, coconut butter or peanut butter.

Step 11

Is the bread not used up immediately? Then freeze the slices individually or in pairs. Are you taking a slice with you for the road? Then fill your boho tiffin with 1 or 2 slices and you have a tasty snack on the go.