MCLV Mange: Skinny Chocolate Banana Bread

What’s better than banana bread?

Healthy chocolate banana bread, obviously!

I love baking and I love making healthy new treats, so remaking a classic, albeit somewhat unhealthy, recipe is always a challenge. Enter the skinny chocolate banana bread – It’s vegan, gluten-free, and paleo, delicious, and packed with nutrients.

Ingredients:

• 1 Cup flour {I use an almond meal blend from Bob’s Red Mill}
• 1/2 Cup Oats {Again – Bob’s Red Mill. I wonder if I can get sponsored by them?}
• 1/2 Cup raw cacao or cocoa powder
• 1 Teaspoon baking soda
• 1/2 Teaspoon baking powder
• 1/2 Teaspoon salt
• 1/2 Cup sweetener {coconut sugar, maple syrup…}
• 1/4 Cup melted oil {coconut for me!}
• 3 Ripe bananas
• 1 Teaspoon vanilla extract
• 1/2 Cup water

*I sprinkled this batch with slivered almonds & a few chocolate chips – A pretty and delicious topping

Directions:

• Preheat oven to 350 & line a 9×9 pan with parchment paper
• Whisk together dry ingredients
• In a separate bowl, mash bananas with a fork or throw your nanners into a food processor
• Add the oil and vanilla to the bananas plus 1/4 cup of the water – Mix well
• Pour the wet ingredients over the dry & stir until combined – Add water by the tablespoon if needed to achieve desired consistency
• Pour batter into the prepared pan and bake at 350 for 40 minutes, or until a toothpick comes out clean after being inserted into the center
• Be sure to give yourself 10-15 minutes to sit & cool before removing from the pan or slicing
• Enjoy!!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far: