Ingredients
3/4 cup whole wheat flour
3/4 cup cocoa powder, unsweetened
1/4 cup almond meal
1/4 cup wheat bran
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup over-ripe bananas, mashed
1/2 cup milk, low-fat
1/2 cup raw sugar
1/4 cup extra-virgin olive oil
1 egg, large
1 tsp vanilla extract
1/2 cup chocolate chips, bittersweet
2 TBS almond slices
Preparation
1.Preheat oven to 350ºF. 2.In a medium bowl whisk together: 3/4 cup whole wheat flour 3/4 cup cocoa powder, unsweetened 1/4 cup almond meal 1/4 cup wheat bran 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3.Using a stand mixer, whisk: 1 cup over-ripe bananas , mashed 1/2 cup milk, low-fat 1/2 cup raw sugar 1/4 cup extra-virgin olive oil 1 egg, large 1 tsp vanilla extract 4.In batches, add dry ingredients into wet, making sure everything is evenly distributed. 5.Reserve 1-tablespoon from: 1/2 cup chocolate chips, bittersweet 6.Stir in remaining chocolate chips into the batter. 7.Apply non-stick spray to a 9" x 5" loaf pan, and line the bottom of the pan with parchment paper. Pour batter inside. 8.Top with reserved chocolate chips and: 2 TBS almond slices 9.Bake bread in oven for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean. 10.Let the bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 hour.
