Chocolate Almond Banana bread

The original recipe from Odense has lots of sugar, fat, and animal content. This is my vegan version. I used whole wheat pastry flour instead of all-purpose flour:


  • 1-7 oz box Odense Chocolate Almond Paste, grated
  • 2  ripe bananas
  • ½ cup applesauce
  • ½ tsp vanilla extract
  • 1 2/3 cups whole wheat pastry flour
  • 1 tsp baking soda
  • ½ tsp. baking powder
  • 1 cup unsweetened cocoa

  1. Preheat oven to 350F. Lightly spray all sizes of a loaf pan (9"x 5")
  2. Mix all dry ingredients (flour, baking soda, baking powder, and cocoa) in a bowl. Add the grated chocolate almond paste.
  3. Mix bananas, applesauce and vanilla in a food processor.
  4. Slowly mix all dry and wet ingredients until well incorporated.
  5. Bake it around 60-75 minutes or until a toothpick comes clear. 
  6. Cool pan on wire rack for 10 minutes. Remove from pan and finish cooling on wire rack.
  7. Keep it in the refrigerator for one week or freeze (double wrapped) for 3 months.
Yields: 1 loaf

Chocolate Almond Banana bread

Chocolate Almond Banana bread