So, here I am last week; recovering from a gallbladder attack, drinking my beet juice and apple cider vinegar like a good girl.
Today? You would’ve just seen me with my tongue stuck through the slats on my beater, licking off the delicious batter for this chocolate banana bread. Aaarrgggghhh, my sweet tooth! However, I will tell you, this is one of the healthiest sweet treats I’ve come across in a while. Sure, there are “sugars” in it, but it’s not as bad as a good ol’ fashioned Twinkie considering all the preservatives, trans fats, and high fructose corn syrup they have. Now, I am a trained holistic health coach, so I really do try to get my share of fresh veggies and fruits, whole grains and organic everything when possible, but I also know that complete restraint does no one any good. So, I make the best choices I can and do my best.
For this recipe, I used coconut sugar which is my all-time favorite sweetener. While there have been differing reports lately on whether it’s really any healthier than real sugar or not, I still stick to my guns and feel better about using it as a substitute. Plus, the deep flavor (like brown sugar) it gives any recipe is sure to kick it up a notch.
The original recipe is from one of my favorite food bloggers, Chocolate Covered Katie (Hi, Katie!) and you can view it here http://chocolatecoveredkatie.com/2015/04/06/dark-chocolate-banana-bread/.
Below, is my version with a couple modifications.
Chocolate Banana Bread
- 2 cups overripe mashed banana
- 2 1/2 tsp pure vanilla extract
- 1 tb apple cider vinegar
- 1/4 cup melted organic coconut oil
- 2/3 cup pure maple syrup
- ¼ cup organic coconut sugar
- 1 3/4 cup organic whole wheat flour (although you can make it gluten free with almost any gf flour)
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1/2 cup plus 2 tbsp cocoa powder
- ½ c dark chocolate chips
Preheat oven to 350 F and grease a 9×5 loaf pan well. In a large mixing bowl, whisk together the first six ingredients. In a separate bowl, combine all remaining ingredients and stir well. Pour dry ingredients into wet, and stir until evenly combined. Then add the dark chocolate chips and stir until combined. Transfer to the loaf pan and spread it around. Bake 35 minutes and check for doneness. Katie gives an important point here; check the bread for doneness with a fork or toothpick and then turn off the oven and leave the bread in there for another 10 minutes. Not sure what that does, but I did it and it turned out beautifully! (Read more)