Chocolate Banana Bread

Mix things up for Valentine’s Day with this guilt-free chocolate fix. This chocolate banana bread by @miss_whisk is delicious as a breakfast, snack or dessert. Best part? This recipe can be made ahead and kept air-tight in the freezer for when those chocolate cravings hit.

Prep Time: 20 minutes

Total Time: 70 minutes

Ingredients

6 large eggs, room temp
3 TBSP honey, or pure maple syrup
3 TBSP coconut palm sugar
¼ cup coconut oil, or butter
1 tsp vanilla, optional
¼ c Ancient Harvest Quinoa Flakes
⅓ cup cacao powder
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp sea salt
1 ½ cup mashed ripe bananas, about 4 medium bananas
¼ c chocolate chips (dairy free)

Directions

Preheat oven to 350F.
Beat honey, coconut sugar, and oil/butter together until combine.
Add in eggs and mix evenly.
In another bowl combine quinoa flakes, cacao powder, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients until all the ingredients are mixed in well.
Mash bananas, you can use the same bowl you used for the dry ingredients. If you like less texture you can blend them smooth in a mini food processor.
Stir the bananas into the batter and set aside.
Spray a 10×4 loaf pan with non stick spray and line with parchment paper.
Place bread in the oven for 30 minutes.
Sprinkle the top of the bread with chocolate chips, just pull the rack out don’t remove the bread from the oven.
Slide back in and continue baking for 20 minutes or until a toothpick comes out clean.
Let cool for 10 to 20 minutes on a wire rack before lifting the parchment paper and removing from the pan to continue cooling.
Enjoy!

Chocolate Banana Bread

Ingredients

Directions

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