This Chocolate Breakfast Bread recipe is rich, delicious and lovely with coffee in the morning. Oh, and it doubles as a fabulous dessert with a scoop of ice cream.
Makes approximately 1 (11-inch) loaf
Preheat the oven to 350°F and line the bottom and sides of an approximately 11 x 3-inch loaf pan with parchment paper. (The parchment should go all the way up to the top edges of the pan.)
In a large mixing bowl, combine the 2¼ cups flour, cocoa powder, sugar, oat flour, baking powder, baking soda and salt. Make a well in the middle and set aside.
In a medium-sized mixing bowl, gently whisk buttermilk, banana, brewed coffee, vanilla and egg. Pour this in the well in the dry ingredients and mix only until combined. Fold in the 3 tablespoons of melted butter, followed by the chocolate chips.
Pour the batter into the prepared pan. Add the oats to a small sauté pan over low-medium heat and "toast" until golden, about 4 minutes. Let them cool a bit and then sprinkle them on top of the batter.
Bake in the preheated 350°F oven until the bread becomes solid, about 50 minutes. It should no longer jiggle if you move the pan around and will have cracks on the surface.
Let the bread cool in the pan for at least 20 minutes. Then lift it out gently with the parchment paper. Wait about an hour before attempting to slice the bread. It should be cooled almost completely.