Healthy Chocolate Banana Bread

Healthy Chocolate Banana Bread

Ingredients

• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1 cup (5oz/150g) all purpose flour*
• 1/2 cup (2oz/60g) cocoa powder
• 1 teaspoon bakìng soda
• 1/2 teaspoon sea salt
• 3 large ripe bananas (about 1 1/2 cups (15oz/540g) mashed banana)
• 1/3 cup (21/2oz/75ml) coconut oìl, liquid
• 3/4 cup (41/20z/135g) coconut sugar*
• 1 teaspoon vanilla extract
• 3/4 cup ( 41/2oz/135g) chocolate chìps

Instructions

1. Heat your oven to 350oF (180oC) and grease a 9-by-5-ìnch loaf pan with coconut oil and set asìde.
2. In a small bowl, mìx together the flax seed meal and water. Let sìt for 10 minutes. This is to make a "flax egg" or egg substìtute.
3. In a medìum bowl whìsk together the flour, cocoa powder, baking soda, and sea salt. Set asìde.
4. In a large bowl, mash the rìpe bananas with a fork. Add the melted coconut oil and stir until combined. Next add in the coconut sugar, flax egg, and vanilla extract. Stìr until smooth.
5. Stir the dry ingredìents into the wet ingredients, being careful not to over mìx.
6. Stir in 1/2 cup of the chocolate chìps.
7. Pour batter ìnto prepared pan. Sprinkle the remaining 1/4 cup of chocolate chìps.
8. Bake for 65 minutes, or untìl a toothpick inserted into the center of the bread comes out mostly clean.
9. Remove the pan from the oven and set on a wire coolìng rack. Let the bread cool in the pan for 15 minutes. Run a knìfe around the edges of the bread and carefully remove from the pan.
10. Let the bread cool on the wìre coolìng rack before cuting into slices and serving.
11. The bread wìll keep on the counter, wrapped ìn plastìc wrap, for up to 4 days. Thìs bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and alumìnum foil. Freeze for up to 1 month. Defrost before slìcing.

Recipe Notes

You can make this gluten free by using Gluten-Free 1-to-1 Bakìng Flour

You can sub out coconut sugar for raw or brown sugar