Double Chocolate Banana Bread

 

It's rare that we have over=ripe bananas in our household, since my husband eats one almost daily with his Honey Nut Cheerios (old habits die hard with that one) and I love throwing them in the freezer for my daily smoothie, but over my Ultimate Reset I swapped bananas out for lower sugar fruits like berries so last week I found a surplus of dangerously ripe bananas in our fruit basket! You know when they're so soft the stem breaks off and disintegrates into mush when you try to pick them up? Ooops!

My first thought: YAY BANANA BREAD!

I love love love baked goods, and I'm always looking for an opportunity to recreate my favorite treats into healthier versions I can eat for breakfast, snack, or dessert.

I found this original recipe for double chocolate banana bread on Two Peas and Their Pod and knew I had to try it.

The original version is not UNhealthy, but I'm trying to cut back on sugar and processed flour, so I made a couple swaps and my experiment turned out surprisingly delicious!

I used oats instead of regular flour, replaced the sugar with a little bit of maple syrup (the bananas keep this bread pretty sweet!), and eliminated the butter since I'd rather put butter on top of my bread so I can actually taste it. Yum.

Next time you have some extra ripe bananas to liberate, give this recipe a try!

Healthy Double Chocolate Banana Bread

Makes 6 servings (or 12 muffins)

DRY INGREDIENTS

  • 1 c oat flour (blitz 1c dry oats in a food processor)
  • ½ c cocoa powder
  • 1 t. Baking soda
  • ½ t. Salt

WET INGREDIENTS

  • 3 ripe bananas
  • ¼ c melted coconut oil or olive oil
  • ¼ c plain yogurt
  • ¼ c maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ c chocolate chips

DIRECTIONS

Preheat oven to 350* F. Sift dry ingredients together in a large bowl. Blend all wet ingredients in your food processor (or mash together in a separate bowl). Gently fold wet into dry ingredients. Don’t overmix. Pour batter into a greased loaf pan or muffin tin. Sprinkle chocolate chips on top. Bake at 350* F for 60 minutes.

Let the bread cool at least 15 minutes, then gently slice into 6 large pieces and enjoy!

Store leftovers in the freezer and reheat in the microwave or toaster oven.

MUFFIN VARIATION

The recipe would also make great muffins if you’re like me and can’t be trusted with an entire pan of something. Just reduce baking time to 20-25 mins. Oh hey, chocolate fix even faster!

21 Day Fix Containers: 1 yellow, ½ purple, 2 tsp per serving