This is the best “treat” to make after a long holiday weekend or when you want to have something to pick at for the week. This chocolate banana bread, by food blogger Peanut Butter & Jilly, checks off all the healthy & good for you ingredients while still satisfying any sweet craving. It’s gluten free, vegan (optional substitutions listed below) and refined sugar free, which really just means you can eat more without the sugar crash or bloated feeling after.
What You’ll Need:
3 overripe bananas, mashed
2 flax eggs [combine 2 tbsp flaxseed meal (ground flax seeds) with 4 tbsp warm water, set aside]
1/2 cup melted butter (can use vegan butter or regular butter if you don’t care about making this vegan)
1/3 cup maple syrup (you can always add more if you want it a little sweeter)
1/2 cup non-dairy milk (almond or oat milk are best)
1/3 cup cocoa powder
1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla
1 3/4 cups gluten free flour (for best results use oat flour or a blend of oat and almond)
1/2 cup chocolate chips (can use vegan or regular semi-sweet chocolate)
How To Make:
Preheat oven to 375F. Grease a bread pan with coconut oil or butter and set aside.
Prepare your flax eggs [mix 2 tbsp of flaxseed meal with 4 tbsp of warm water and set aside].
In a medium mixing bowl, mash the ripe bananas. Mix in the maple syrup, melted butter, milk, and vanilla. Add in the flax eggs, baking soda, and baking powder. Mix well.
Add in the cocoa powder and stir until smooth. Next, add the flour and mix until all combined.
Fold in chocolate chips and pour the batter into a bread pan. Option to top the loaf with more chocolate chips!
Bake in the oven for about 40-50 minutes. Poke with a toothpick to make sure it's done.