A banana bread that is decadent yet healthy, vegan, has some added protein AND no added sugar? Yup, this Double Chocolate Chip Banana Bread recipe ticks all my boxes and honestly lasted only 2 days in my home of 2 occupants. So a slight word of warning, it is very addictive!
I used oat flour as the main dry good but feel free to sub for a gluten free flour if you're gluten intolerant. Quinoa flour and rice flour are great alternatives.
This recipe calls for very minimal ingredients, which is why I love it so much, if you have bananas in your fruit bowl right now that are getting browner by the day, you best be putting them to good use and making this super moist Double Chocolate Banana Bread recipe.
What you'll need:
3 tbsp flax + 6 tbsp warm water
3 medium bananas
1/2 cup oat flour
1/4 cup brown rice flour
2 tbsp vanilla protein powder
3 tbsp cacao
1 tsp vanilla
2 tbsp melted coconut oil
1 tsp baking powder
1/2 cup peruvian dark chocolate chips + 2tbsp for the top
What to do:
Preheat oven to 350F bake
Create your flax egg by mixing together the ground flax and warm water in a small bowl, set aside to get 'eggy'
In a medium bowl mash your bananas down.
Add in the melted coconut oil, vanilla and flax eggs and mix well.
Add all of your dry ingredients and mix until everything is incorporated
Fold in your dark chocolate chips, leaving 2 tbsp for later
Transfer mixture to a lightly greased bread tin lined both ways with parchment paper
Sprinkle your leftover chocolate hips down the middle of the loaf
Bake for 40 minutes, or until a toothpick comes out clean when inserted
Remove from the oven and let cool slightly before removing from the tin.
Once completely cooled, slice up your bread and enjoy with a drizzle of nut butter. *This is best stored in the fridge and will last up to a week, or on the counter for 2 days max
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