I feel like a broken record. Another snow day. Another day stuck inside. Today we made the best of it and I kept my complaining to a minimum. We made Valentines, watched an episode of Sesame Street, built 100 block towers and “cooked” in Liv’s kitchen…among a lot of other things.
I like involving Liv in baking when I can, but for now that usually lasts a good 30-50 seconds. She helped me mix some ingredients and then had better things to do. This is the first snow day that I actually baked something…I don’t know what I was waiting for.
Lindsay posted this recipe for grain free chocolate coconut chia bread and it looked delicious. I went to make it and realized I had to tweak it quite a bit to fit what I had in the house and to be able to share it with Liv (because of the protein powder factor in LC’s recipe.)
I love this recipe because it has very little sugar in it. Lindsay’s has no sugar, but I decided to add 2 tbsp, which is barely anything per slice. (Makes about 15 slices, which is less than 1/2 tsp per slice from the turbinado sugar)
[print_this]Chocolate Coconut Banana Bread (makes about 15 slices)
inspired by Lindsay’s Chocolate Coconut Chia Bread
- 1/4 cup shelled hemp
- 1/2 cup ground flax
- 1/4 cup garbanzo bean flour (or coconut/whole wheat/almond flour)
- 5 eggs
- 3 tbsp unsweetened cocoa powder
- 3 tbsp coconut oil melted
- 1 ripe banana
- dash of salt (1/8 tsp approx)
- 2 tbsp turbinado sugar
- 1 tsp baking powder
- 1/3 cup chocolate chips
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees. Add eggs to bowl and mix well. In a separate bowl mash banana well. Add wet ingredients to bowl with eggs (coconut oil, banana, vanilla extract). Mix together to combine. Now add in remaining dry ingredients, leaving chocolate chips for last. Stir in chocolate chips. Pour mix into a sprayed or oiled loaf pan (I used 10″.) Bake for about 35 minutes. Let cool and then cut into slices. [/print_this]
Just a note: This bread isn’t overly sweet (more like mildly sweet), but with the banana and chocolate chips it doesn’t need to be. If you like your banana bread on the sweeter side, you can up the sugar to 1/4 cup. I will be enjoying this tomorrow morning with a glob of peanut butter. It goes perfectly with a cup of coffee…I had to test it out to make sure for you.
Let me know if you make this!
Ultimate Guide to Increasing Your Income As a Food Blogger NOW
Download this guide so you can plan your next source of income without relying on page views or sponsored posts.