Double Chocolate Vegan Banana Bread and Bad Blood
Today, I’m psyched to share with you the first actual recipe I ever developed: a low-fat, accidentally vegan, double chocolate banana bread. Hailing from my freshman year dorm room, which happened to be right next door to the building’s only oven, this banana bread is so chocolatey and decadent that I kind of really strongly believe you could pass this off as brownies. GASP. I know! And it’s healthy. Really. Not just the kind of healthy that I sometimes say but don’t necessarily actually believe.
Speaking of foods that are actually healthy as well as delicious, here are two exciting things you should know about.
Lil Bucks! I met entrepreneur and foodie Emily at a startup grind event, and instantly fell in love with her and her product, Lil Bucks (also the fudge she made, not gonna lie). Lil Bucks are sprouted buckwheat cereal, and I’ve been obsessed with throwing them into all kinds of baked goods lately. I sprinkled the cacao flavored Lil Bucks (oh, yeah, there’s a chocolate version) on top of this banana bread and goddamn, it was amazing. Next time, I’ll stir a cup into the batter for added crunch. YUM. Check her out!
Thrive Markets! If you’ve listened to me talk within the past year, you know that I’m making a conscious effort to make more sustainable choices with my very (very) limited purchasing power. I was pumped when Colin sent me over some information about Thrive because it turns out that it’s one of the best tools on the market do help me with my mission. It’s an online grocery store that carries the best organic, sustainably-made products at wholesale prices. Cherry on top? They deliver. (Praise.) Chocolate sauce on top of the cherry? If you click that link, you’ll get 25% EXTRA off and a free month on me. Do the thing. Save the planet! Cook more food! (Like the following banana bread, okay?)
I digress. I hope you enjoy this recipe, developed by little baby, 18-year-old me to bribe my RA into letting me off the hook for breaking some rules. PS, it worked.
Double Chocolate Vegan Banana Bread
A mouthful, both when you say it and then when you devour the whole tray.
Double Chocolate Vegan Banana BreadBy Page & Plate, February 27, 2019
Hear me out: I don't love bananas. I barely like banana bread. But if you handed me a square of this bread and told me it was a brownie, I would believe you and not even notice the banana in it. It's moist, it's chocolatey, it's crazy gooey. Just do it.
Makes: 10 servings
- 14 oz. of Lily's Sweets Stevia Sweetened Dark Chocolate Chips, divided
- 5 oz. of Nutiva Organic Virgin Coconut Oil
- 1 1/3 cups of sugar
- 1 egg worth of Bob's Red Mill Gluten-Free Vegan Egg Replacer
- 2 tsp of vanilla extract
- 1 tsp of salt
- 4 bananas, browned
- 1 1/3 cups of self-rising flour
- 2/3 cup of all-purpose flour
- Preheat the oven to 350, and grease and line an 8x8" pan.
- In a small saucepan over medium heat, melt 7 oz. of dark chocolate chips and coconut oil until smooth. Remove from heat, and set aside to cool.
- When cool, stir in the sugar, egg replacer, vanilla extract, and salt.
- Mash bananas into the batter with a fork or masher.
- Add the flour, and stir until just combined.
- Fold in the chocolate chips, then pour batter into prepared pan.
- Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean. Drizzle with more melted vegan chocolate and Lil Bucks.
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