Vegan Chocolate Chip Banana Bread

Vegan Chocolate Chip Banana Bread with Peanut Butter Crust

If you’ve been looking for a banana bread recipe, this is IT! I can’t believe how dense and moist this turned out, and so perfectly on the first try! I adapted this recipe from The Baking Bird and made changes based on what I had and how to make it even more nutritious. Easy and simple, I promise. Enjoy!

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 Ingredients:

Wet:

  • 3 small very ripe bananas + a few slices for decoration
  • 1/4 cup applesauce
  • 1/4 cup coconut oil
  • 1/3 cup coconut sugar
  • 2 tbsp raw agave
  • 1 tsp vanilla extract

Dry:

  • 1 cup oat flour
  • 1 cup whole wheat flour
  • 1 tbsp ground flaxseed
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Peanut Butter Sauce:

  • 2 tbsp PB2
  • 2 tbsp flax milk
  • 1/4 tsp raw agave

 

Instructions:

The instructions on ‘The Baking Bird’ site are exactly what I did, so I won’t reinvent the wheel with this one, but I’ll let you know some of the tricks I used.

First, preheat your oven to 350 F

I mashed my bananas up with a potato masher:

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Or, at least what I think is a potato masher…

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Then, I prepare the dry ingredients. To make oat flour, just grind up oats until it’s flour! You can use a blender or food processor, but I prefer the easy cleanup of my coffee grinder.

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First things first, spray your bread pan with some coconut oil and set aside. Then, add the wet ingredients to a large bowl and mix to incorporate.

For this recipe, I used coconut sugar instead of sucanat because I prefer the taste, and raw agave for molasses because it is still rich and deep, but is considered a lower glycemic sweetener.

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For the applesauce, I like to take the little snack sized containers we keep in my pantry. They are 4.4 oz, so I use 2 oz, and then snack on the rest!

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Slowly add the dry ingredients to the bowl and mix to incorporate. Then, add the chocolate chips and fold in. Careful not to overmix.

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Pour the batter into your bread pan and then prepare the peanut butter sauce.

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Mix all ingredients together. Your sauce should dribble off of a spoon easily but not be runny. Like this:

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I drizzled the sauce onto the top of the bread and then ran a spoon horizontally and vertically across to spread it around. It doesn’t need to look pretty, you won’t be able to see the peanut butter crust once baked, you’ll just taste it.

Then, just add your banana decor to finish it off.

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Bake at 350 F for 55 minutes. I recommend checking it at 45 and 50 and doing a toothpick check in the center, as your oven may vary from mine.

Now, time for drool worthy pictures. Please excuse my lighting, I made this at night.

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Nutritional Facts:

*Per slice, based on 1 loaf yielding 12 slices:

Calories: 221

Carbs: 34g

Protein: 4g

Fat: 9g

This recipe has almost 4g of fiber per slice and is high in potassium and healthy fats! This bread is definitely a treat, but much healthier than other banana bread recipe’s you’ll see out there! My family finished a half loaf in one night so be prepared to share, and pour yourself a glass of almond milk!

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Strawberry Chocolate Protein Mug Cake

Strawberry Chocolate Protein Mug Cake

This cake is decadant, rich, single serving…and healthy! Mug cakes are all the craze, and honey, I’m all about it!

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Ingredients:

  • 2 tbsp flour (I chose whole wheat)
  • 1 tbsp protein powder (I used Sun Warrior Vanilla)
  • 1/4 cup mashed strawberries
  • 1/8 tsp vanilla extract
  • 1 flax egg (1 tbsp flax + 3 tbsp warm water)
  • 1 tbsp unsweetened flaxmilk (or any alternative milk)
  • 1 tbsp coconut oil
  • 1/4 tsp baking soda
  • Pinch of salt
  • Optional: 1 tbsp chocolate chips (I like Enjoy Life)

For the chocolate sauce:

  • 1/2 tbsp cacao powder
  • 1 tsp agave
  • 1 tsp coconut oil
  • 1/8 tsp vanilla extract

 Instructions:

To make a flax egg, warm 3 tbsp of water, mix in 1 tbsp ground flaxmeal and let it sit 3-5 minutes.

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Use this time to mash up your strawberries and prepare your dry ingredients.

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Be sure to spray your mug with coconut oil before adding the dry ingredients. You will hate yourself if you forget this…unless you plan on digging straight into the mug. No judgement here!

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Add your dry ingredients to the mug and stir to incorporate, and once your flax milk is ready, add your wet ingredients and stir. I like to use a wisk to get out the clumps.

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Stir in your chocolate chips last and microwave on medium-high for 2-2 1/2 minutes. Here’s how you know it’s done: the top of the cake should be spongy, and a toothpick stuck in the center should come out clean. Next, use a knife to score around the side of the mug to release the cake. I like to turn the mug over onto a plate and shake until the cake falls out.

If you would like to make the chocolate sauce, add all ingredients and stir.

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I’m a sucker for presentation, so finish by drizzling the sauce over the cake and top with a strawberry!

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Nutritional Facts:

*Information calculated before the chocolate sauce

Calories: 365

Carbs: 29g

Protein: 14g

Fat: 24g

This recipe contains 7g of fiber and is high in iron, good fats and antioxidants!

 

 

Clean Chocolate Pudding

Vegan Chocolate Pudding

You won’t believe this pudding is clean, vegan and….made from avocados. You may have heard of this recipe before, but here’s my version. It is lower in sugar than others I have seen and oh..so..rich. You may want to make a double batch.

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Ingredients:

*Makes 1 1/2 cups

  • 2 avocados
  • 4 tbsp raw agave
  • 4 tbsp raw cacao powder
  • 4 tbsp chocolate coconut milk (I used So Delicious)

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Instructions:

Add the avocados to a food processor or blender and mix until smooth. Add the other ingredients and mix again, make sure all of the lumps are out. You may want to taste test now to make sure it is sweet enough or rich enough for you. Once it’s perfect, divide into 1/2 cup servings and chill. The pudding tastes best cold.

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Nutritional Facts:

*Based on 1/2 cup servings

Calories: 295

Carbs: 36g

Protein: 4g

Fat: 17.5g (healthy fats)

*This recipe contains 10.5 grams of fiber and 4g of protein! It is high in Potassium, Vitamin C and Iron. It is best to stick with smaller servings with this pudding. Yes, it is clean, yes it is vegan, and yes it is full of healthy fats and a clean sweetener. But it is higher in calories, so indulge but try not to eat it all at once!

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Clean, Raw & Vegan Peanut Butter Cups

Clean, Raw & Vegan Peanut Butter Cups

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Ingredients:

Chocolate Layers:

Peanut Butter Filling:

  • 2 tbsp raw, unsalted peanut butter
  • 1 tsp coconut oil
  • pinch sea salt

Instructions:

  1. Melt the chocolate ingredients and the peanut butter filling separately
  2. Add mini muffin papers to mini muffin tin
  3. EITHER: layer chocolate, peanut butter and chocolate, then freeze (the easy way), OR spread a chocolate layer on the bottom AND sides of the paper cup, then freeze. Then, add peanut butter filling and a layer of chocolate on top and freeze again (the harder way, but it seals the filling into the cup like a real peanut butter cup)
  4. Store the peanut butter cups in the fridge or freezer (I think the freezer eases the temptation just a bit)

Nutritional Facts:

*Information based on recipe yielding about 10 cups*

For 1 cup:

Calories: 80

Carbs: 6g

Protein: 1.5g

Fat: 7g