I have been forever searching for a chocolate banana bread, and a few efforts in the past have been complete fails. But huzzah, this one was not! I am so impressed with myself, seriously *pats self on back*. It doesn't crumble, it is dense in a good way, yummy, and oil free! It uses apple sauce to replace oil/egg: you can find puree apple with no sugar usually in the baby food section! Weird, I know. Why do babies get all the goods? This bread does have a slight undertone of apple, but the chocolate, banana and apple flavours just get one another, you know?

Prep: 15 minutes, baking: 1 h 15 min. Total time: 1 h 30 minutes.

You will need:

3 small/medium bananas
1/3 cup apple sauce/apple puree
1/2 cup natvia sugar free baking sugar
1 tsp vanilla essence
1 cup unsweetened almond milk
1 tsp apple cider vinegar
1 cup almond meal
1/2 cup brown rice flour (or other GF flour)
1/2 cup buckwheat flour (or other GF flour)
1/4 cup du chocolate drinking cocoa powder 
1 tsp baking powder
1/2 tsp baking soda
2 tbsp cacao powder
1/2 tsp salt

Method:

1. Preheat oven to 160 degrees Celsius.
2. In a blender, add the almond milk and apple cider, and let rest for 2 minutes (don't blend). Then add the banana, apple sauce and vanilla and blend. Then add the sugar and cocoa and cacao powders and blend again.
3. Pour mix into a bowl. Sift and hand mix in the rest of the ingredients (minus almond meal: just hand whisk that in). Pour into a lined bread tin, and bake for 55-1 h 15 minutes. Check at 40 minutes, then check every 5 minutes with a skewer/tooth pick until cooked (when skewer comes out clean). Remove from oven.
4. Let bread completely cool before cutting (3 - 5 hours).