This chocolate banana sourdough bread is light and fluffy, with a rich chocolaty flavour and a sweet aroma of banana bread .
Pre heat the oven to 180°C or 356°F.
Prepare the buttermilk by mixing the soy milk and the apple cider vinegar together, and mix till liquid thickens.
Using a mixer, add the sourdough starter, followed by the buttermilk mixture and mix till starter has loosen.
Then add the mashed bananas, grape seed oil, vanilla extract, apple sauce, both sugars, shot of espresso, and mix.
Then add the sifted flour, sifted cocoa powder, baking soda, baking powder, sea salt flakes and mix.
Finally add the chopped chocolate, and mix till everything is incorporated.
Pour the batter into a lined bread tin, and place in oven to bake.
Put a small tray or dish of hot water underneath the bread tin to create steam and keep the bread moist.
Bake for 45 minutes, or until skewer comes out clean when doing the tooth pick test.
Remove bread from tin and allow to cool slightly before serving.
I used a mixer to make things easier, but not necessary. It's pretty easy to incorporate with just a bow, spoon and some muscle 💪🏻.
If you don't have grape seed oil, you can use another flavourless oil like vegetable or sunflower seed oil. Of course you can use olive oil too.
If the top of the bread is browning too much before cooked through. Cover with foil to stop it from burning.
Bread will keep for one week, or up to one month frozen.
*Nutrition information is approximate and is meant as a guide only