2flax eggs2 tablespoons flax seed + 6 tablespoons warm water
1teaspoonvanilla extract
1/2cupdark chocolate chipsplus more for topping
Instructions
Preheat oven to 350 degrees and line a loaf pan with parchment paper.
Combine flours, cocoa powder, collagen, salt, baking powder and baking soda in a large bowl and whisk until combined.
Make the flax egg by combining the ground flax and warm water in a small bowl and set aside for 5 minutes until thickened.
Combine the almond milk and vinegar in another small bowl and let sit as well.
Mash the bananas in a medium bowl then add the melted coconut oil, vanilla and coconut sugar. Once the flax egg is ready, add that and the almond milk combination to the bowl as well. Whisk until all the ingredients are combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir until all the flour is incorporated.
Fold in the chocolate chips and transfer batter to the prepared loaf pan.
Top with additional chocolate chips if desired and run a sharp knife lengthwise through the top of the batter to create an indent.
Bake for 70-80 minutes until a toothpick inserted into the center of the bread comes out clean.
Let cool for 10 minutes in the pan then transfer the bread to a cooling rack to finish cooling.
Slice and serve either warm or at room temperature.
Notes
To make this recipe entirely vegan, swap out the collagen for a plant based protein powder. I recommend Nuzest pea protein.