Small-batch Brownie Bread

Here’s what I’ve been breakfasting on, Brownie 👏 Bread 👏

I called it that because it’s like brownies and banana bread had an awesome child 👩‍👩‍👧 (yes they’re a nordic gay couple) It’s fudgy like brownies and made with nothing but wholesome nutritious ingredients. Really what it is just almonds, oats, bananas, cocoa powder and a little touch of maple syrup. Most people call that “oatmeal”.

I’ve actually made this bread twice already, one with flax egg, one with regular egg. I prefer the flax one, somehow it’s fudgier. The regular egg one came out sturdier, so go with what you want but if you have flax and you want super fudge brownie bread, use the flax!

Let me know if you give this recipe a try!

Print Recipe

4.91 from 10 votes

Small-batch Brownie Bread

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: banana bread, brownie bread, chocolate, gluten-free, loaf cake, plant-based, small-batch, vegan

Servings: 6 slices/muffins

Calories: 165kcal

Equipment

• Junior loaf pan or a muffin pan

Ingredients

• 1 flax egg or regular egg beaten
• 1 ripe banana, mashed (about 120 g)
• 1/4 cup maple syrup (84 g) sub 2 tbsp of this for almond milk for a less sweet version
• 1/2 tsp vanilla extract
• 1/4 cup cocoa powder (24 g)
• 1/2 cup almond flour (56 g) sub regular/gf flour + 1 tbsp oil
• 1/2 cup oat flour (60 g) sub regular/gf flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Optional toppings

• 1 tbsp chocolate chips (15 g)
• sprinkle of raspberries

Instructions

• Preheat oven to 350F and grease your pan.
• Mix flax/egg, banana, syrup, vanilla, cocoa until smooth.
• Add oat flour, almond flour, baking powder, baking soda, salt. Whisk to combine, the batter will be thick but pourable. If not, add 1 tbsp water at a time to make it pourable.
• Transfer batter into loaf pan, (optional) sprinkle chocolate and raspberries, bake 40 min (20-25 minutes for muffins).
• Let your loaf cool completely, slice and enjoy!

Notes

1. To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
2. Here’s a link to the junior loaf pan I like to use.
3. If you sub regular flour for almond flour, also add 1 tbsp oil/butter to this recipe since it’s otherwise fat-free.

Nutrition

Calories: 165kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 206mg | Fiber: 4g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg