1/2tspVanilla extract {not in original recipe but added it}
Instructions
Sieve the flour, cocoa powder, salt baking powder and baking soda in a large bowl.
Preheat oven to 165C. Line muffin pans or a loaf pan whichever you are using.
In a blender, I added bananas, sugar, milk and water with vanilla essence and blitzed it till smooth and pouring consistency.
Add the liquid mix to the sieved flour and mix with a spatula.
Add the almond flour now and adjust liquid to get a thick, pouring consistency for the bread and slightly thicker (scoop-able consistency if making muffins).
Using a greased ice cream scoop , spoon batter into the muffins till 2/3 covered.
Bake for 22-24 minutes or till a skewer comes clean.
Cool on a wire rack and serve warm.
Keeps upto 3-4 days under refrigeration , microwave for 15-20 seconds before serving .
Notes
Oven Baking times may vary. See what works for you, till a skewer / toothpick comes out clean
If you are omitting any / adding any ingredient from the above list, the baking time and output may vary.