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4.91 from 10 votes

Small-batch Brownie Bread

Prep Time10 minutes
Cook Time40 minutes
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