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