Author: Jade Woodd Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 minutes Yield: 12 serves 1x Category: Snacks Method: Baking Cuisine: Australian Diet: Vegan This decadent paleo vegan chocolate bread is free from gluten, grains, eggs, dairy, nuts, sesame and soy. It is rich, moist, soft and so delicious. Ingredients 375g (1 1/2 cups mashed) ripe banana (*see notes) 182g (3/4 cup) boxed coconut milk 110g (1/2 cup) extra virgin olive oil 85g (1/2 cup) coconut sugar 195g (1 1/2 cups) cassava flour 28g (4 Tbsp) coconut flour 1 tsp ground cinnamon 55g (1/2 cup) cacao powder OR Dutch pressed cocoa 2 tsp baking powder 1 tsp baking soda 1/2 tsp fine salt Optional 1/2 cup choc chips or choice or dark chocolate (*choose a chocolate that suits any dietary needs, eg soy free, dairy free, paleo). Instructions 1. I recommend using scales for this recipe to get precise results. If you prefer to use cups all measurements are using Australian metric cups/spoons, and should be measured following a scoop and scrape method. 2. Preheat the oven to 180C. Grease and line a standard baking loaf and set aside. For best results it is best to test your oven using an oven thermometer to get consistent results as many ovens run hotter/cooler than they appear. 3. In a large mixing bowl add bananas, milk, oil and sugar. Use a stick blender to blend until smooth. You can alternatively put these ingredients into a blender first and then transfer to a bowl. If you have neither a blender or a stick blender first add the banana to a bowl and mash very well. Next, add milk, oil and sugar and whisk together until smooth. 4. Sift in flours, cinnamon, caca/cocoa, baking powder, baking soda and salt. Use a large wooden spoon to very gently fold together the wet and dry mix and stop once the batter is almost uniform. Add the chocolate chips and fold through gently- it should only be just mixed through. At this stage the batter will be very thick- this is completely normal. You will see the baking soda and powder starting to bubble meaning you need to gently yet quickly transfer the batter to your prepared tin. Use the back side of a spoon to carefully spread out the batter to form an even layer. 5. Transfer to the oven and bake for 40-45 minutes. Test with a skewer, looking for many moist crumbs but no wet/runny batter remaining on teh stick. Allow to cool for 5 minutes before transferring to a wire rack. You can begin to cut this loaf after 1/2 hour while still warm (just use a large sharp, seated knife). The first 2 days this loaf is light, fluffy and moist. On day 3 it becomes more dense and is almost like a cakey brownie slice. Once fully cool store in an airtight container in 10 minutes pantry (up to 3 days) or fridge (5-7 days). This loaf is freezer friendly. Wrap individual slices and freeze, storing  for up to 3 months. Notes Unlike many recipes that call for very ripe/brown bananas this recipe does not. Ripe  (yellow skin) or very ripe (spotty/brown skin) bananas both work well here. SUBSTITUTIONS Boxed coconut milk may be substituted for any milk but do not sub for canned coconut milk. Coconut sugar can be swapped for your preferred granulated sweetener, including a monk fruit substitute.