A lot of us never outgrow our sweet tooth. The realization that this once innocent trait is starting to wreak havoc on our bodies (and there is no escaping it) puts something in our foodie selves to death. But fret not: there is always a way around things.
No need to suppress your urge for something moist and chocolatey. Wanderlust wife and mom Vanessa Ann Ong shares the first of her three baked recipes that are gluten-free. This particular recipe is a light and moist banana bread that is also dairy-free, grain-free, and refined sugar-free.
Dark Chocolate Banana Bread
11/2 cups mashed banana
2 tablespoons honey
3 large eggs
1 tablespoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons coconut flour
1/2 cup dark chocolate chips
1/2 cup chopped walnuts
1. Preheat your oven to 350’F
2. Grease a loaf pan
3. Add the mashed bananas, honey, eggs, and vanilla extract to a large bowl and blend well.
4. Add the baking soda, salt, and coconut flour to the wet batter and blend well. Let the batter sit for 5 minutes to give the coconut flour time to absorb the liquids.
5. Pour the batter into the loaf pan and bake for 55 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
6. Cool, slice, and enjoy!
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