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    Recipe: Charcoal banana bread

    Charcoal banana bread
    Lane Turner/Globe Staff
    Charcoal banana bread

    Makes one 9-inch loaf

    This loaf is vegan. If you’d like to make a glaze, take 1 more ripe banana, mash, and combine with ½ cup confectioners’ sugar. Drizzle over the warm bread before slicing.

    Cooking spray (for the pan)
    3very ripe bananas, mashed well
    1cup nut or grain milk
    ½cup melted coconut oil
    1cup organic pure cane sugar or granulated sugar
    1tablespoon vanilla extract
    2cups white whole wheat flour or spelt flour
    1teaspoon salt
    2teaspoons baking powder
    ½teaspoon baking soda
    1teaspoon activated food-grade charcoal powder, for color
    (optional)
    ¼cup cacao nibs, plus more for sprinkling (optional)

    1. Set the oven at 400 degrees. Position a rack in the upper middle of the oven. Spray a 9-inch loaf pan with cooking spray. Line it horizontally with a 4-inch-wide strip of parchment paper, allowing a 2-inch overhang on each side.

    2. In a large bowl, whisk together the bananas, nut or grain milk, coconut oil, sugar, and vanilla until combined.

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    3. Into a separate bowl, sift the flour, salt, baking powder, baking soda, and charcoal powder (if using). Into the bowl with the banana mixture, add the flour mixture and cacao nibs. Fold until just combined, being careful not to overmix.

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    4. Scoop the mixture into the loaf pan and gently smooth the top. Sprinkle with more cacao nibs and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

    5. Let bread cool for at least 20 minutes before removing from the pan. Transfer to a wire rack to cool for another 10 minutes, then slice and serve with nut butter or other favorite toppings.

    Adapted from “Black Girl Baking”