Moist, tender, perfectly sweet, deliciously banana-y banana bread with a rich chocolate flavour and gooey chocolate chips.
I did a lot of baking with banana this week, as I have loads of super ripe bananas.
This is like a beautiful rich chocolate cake, but disguised as a bread and you can have bread for breakfast right? So this week I will be having chocolate cake for breakfast everyday. YAY, don’t judge me… Join me, haha let us all have chocolate cake for breakfast.
cake, I mean bread, is dairy free, refined sugar free, flour and gluten free and seriously tasty. My first attempt at this banana bread was pretty much a solid brick of wasted ingredients :(, dry, cardboard-like on the outside and super under-cooked in the center. So I turned to my delicious “The best banana bread ever” recipe for guidance! And we came out with a winner.
Made a Miss K recipe? Be sure to tag me on instagram and #MissK_J6 so I can check out all your amazing recreations!
healthy chocolate banana protein bread with dairy free choc chips
- 3/4 c oat flour
- 3/4 c vanilla protein powder (can use oat flour)
- 1/4-1/3 c raw cacao powder
- 3 overly ripe large sized bananas (roughly mashed)
- 1/2 c unsweetened applesauce (or no fat Greek yogurt if not vegan)
- 1/3 c natural sweetener (or to taste)
- 2 tbsp coconut palm sugar (can omit or replace with brown sugar)
- 1/4 sugar free maple syrup (or pure maple syrup)
- 1 egg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 c melted coconut oil (melted)
- 1/3 c dairy free choc chips
- Preheat oven to 175C and line a 8×4 loaf tin with baking paper.
- In a large sized bowl. Toss together the flour, protein powder, baking soda, raw cacao, baking powder and salt. Place aside.
- In a medium sized bowl mix the remaining ingredients. Slowly pour the wet ingredients into the dry ingredients and mix until combined (don’t over mix or the bread will be tough).
- Pour the batter into the tin.
- Bake for 50-60mins (depends on your oven), then leave in tin for 5 minutes to rest before transferring to a wire cooling rack.
- At about 30 mins I put aluminum foil over the bread to stop the top from burning and turn the tin around.
- Allow the bread to cool in tin for 5 mins and then transfer to a wire cooling rack
Nutrition – Calories 150, Protein 10, Carbs 16, Fat 5