Whole wheat Chocolate banana bread

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A moist cake with a light crumb. Perfect for snacking or for breakfast. Smells divine when baking and tastes even better!
Can use maple syrup instead of sugar for a sugar free version.

Need:
Dry-
Whole wheat flour 1 cup
Baking soda 1/2 tsp
Baking pwdr 1/2 tsp
Raw Sugar 1/2 cup
Cocoa pwdr 4-5 tsp heaped

Wet-
Bananas 2 mashed
Instant coffee in hot water 1/4 cup
Oil 1/4 cup
Buttermilk 1/4 cup
Vanilla essence 1 tsp

Preheat oven
Mix flour with baking soda and baking pwdr well.
Mix all wet ingred . Add the cocoa pwdr and raw sugar to it and mix well.
Add flour and quickly fold in.
Pour into loaf pan
Bake at 180 C for 35- 40 mins

Tips-
1. Vegan version- use almond milk to which 1 tsp lemon juice is added. Let it sit for 5 mins, then use in place of buttermilk.
2. Coconut oil instead of vegetable/canola oil for a more decadent flavourful loaf.
I have tried both the substitutions and it works a treat.

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