Sometimes I’ll purposely let bananas go brown just as an excuse to make some banana bread. I think the fruit flies enjoy my secret habit just as much as I do!
Though delicious, banana bread is typically full of added sugar and white flour. I wanted something I could feel a little better about eating for breakfasts or snacks this week, so I combined a few favorite recipes to give you this delicious marbled bread option. The good news is this cocoa-y, nutty flavored bread doesn’t taste as healthy as it truly is!
Whole Wheat Marbled Banana Bread
About 3 large, ripe bananas
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup
1/4 cup unsweetened vanilla almond milk
2 large eggs
1 tbsp vanilla
1 & 3/4 cup white whole wheat flour
1 tbsp ground flaxseed
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 tbsp unsweetened cocoa
Pre-heat oven to 350 degrees F. Spray a 9×5 pan with coconut oil or grease with oil/butter and set aside.
Mash bananas in a medium sized bowl. Add applesauce, maple syrup, milk, eggs, and vanilla. Whisk until combined.
In a small bowl, add cocoa powder. Scoop 1/4 cup of banana mixture into cocoa powder and whisk to combine.
In a larger bowl, whisk flour, flaxseed, baking soda, cinnamon, and salt.
Pour remaining banana mixture into large bowl and whisk until just combined.
Pour the large bowl of banana batter into greased 9×5 pan.
Add cocoa batter to top of the banana batter. Use a knife to swirl the batters together.
Bake for 25 minutes uncovered. Cover pan with foil and bake for an additional 35-40 minutes or until a toothpick comes out cleanly.
A few recipe notes…
The riper your bananas, the sweeter the recipe will be! Overall, this bread is not very sweet – which leaves room for delicious toppings like honey or nut butter. If you’d like a sweeter bread, add 1/4 cup brown sugar to your wet ingredients.
Try layering the batters (1/2 banana, cocoa, 1/2 banana) for a pretty layered version.
Add-ins are always welcome! Try walnuts, shredded coconut, or (my personal favorite) mini chocolate chips. Add your add-ins to the dry mixture prior to combining.
You know how sometimes you’re trying to be a little healthier, but you just need chocolate to survive the day?
That’s me right now… and pretty much every other day of my life.
These little bites give a great chocolate-y boost with just a few ingredients you can feel good about. I cut them into tiny bites so I can have just a few to satisfy my cravings, but you can also give them a go as small no-bake cookies or even rolled up into little balls.
Chocolate Peanut Butter Oat Bites
YIELDS: 32-36 Bites
1 1/4 cups old fashioned oats
1/3 cup natural peanut butter
1/3 cup coconut oil
1/4 cup chocolate chips
2 tbsp chia seeds
2 tbsp pure maple syrup
2 tbsp honey
1 tsp vanilla
pinch of salt
Heat peanut butter, oil, maple syrup, honey, and vanilla over low heat. Stir until completely smooth, remove from heat.
Combine oats, chocolate chips, and chia seeds in a separate bowl.
Once slightly cooled, pour peanut butter mixture over oats and stir to completely combine.
Pour mixture into greased 9×5 loaf pan, cover, and refrigerate until set. Cut bars into 32-36 small pieces (cut in half lengthwise, cut each half in quarters, split each quarter into 4 pieces), store in fridge.
These are easily customizable! Add in some dried fruit, chopped nuts, or try a different nut butter or sweetener to adapt to your tastes. These gems taste fudge-y and dessert-like, but you can easily reduce the sweetener and chocolate to make it a healthier snack.
* Always double check your brands if you have any intolerances, but these bites are naturally gluten-free and can be made dairy-free with the correct chocolate chips.
Temperatures in Philadelphia have finally dipped below 90 degrees, so I’m jumping full-force into my favorite time of the year: pumpkin season.
Even though I’m obsessed with all things fall, I’ll slow my roll and allow summer to finish before I’m stomping through leaves in my boots and scarves. But just because pumpkin is a typically autumnal ingredient doesn’t mean it has no place in summer treats!
I was inspired by an old recipe from Empowered Sustenance and decided these healthy cuties would be the perfect way to enjoy the cooler weather.
Coconut flour can be tricky to bake with since it’s considered a “thirsty” flour that sucks the moisture out of the other ingredients. Combining oil, eggs, and a touch of almond milk keeps these muffins from feeling too dense.
I kept things fairly healthy with just a bit of maple syrup and some mini chocolate chips for sweetness. Isn’t everything better with chocolate chips?
1/4 cup coconut flour
1/4 cup pumpkin puree
2 large eggs, room temperature
2 tbs. coconut oil, melted
1 tbs. pure maple syrup
2. tsp unsweetened vanilla almond milk
3/4 tsp. apple cider vinegar
1/4 tsp. baking soda
3 tsp. pumpkin pie spice
4 tsp. mini semi-sweet chocolate chips
4 tsp. chopped walnuts
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Line 6 muffin cups with cupcake liners.
Stir together coconut flour and eggs until completely mixed.
Stir in coconut oil, syrup, and almond milk.
Add vinegar, baking soda, vanilla, and pumpkin pie spice.
Fold in chocolate chips and chopped walnuts.
Divide batter between muffin cups. Smooth out the tops of the muffins with the back of your spoon.
Bake for 20-25 minutes until golden brown and slightly springy when pressed.
These gems taste best while warm so nuke them for a few seconds before devouring. Enjoy!
P.S. – This recipe is gluten free, but always double check the specific brands you are using (chocolate chips, maple syrup, baking soda, etc.) if you have an intolerance! The recipe can also be made dairy-free if using dairy-free chocolate chips.
What’s your favorite season? Have you baked anything good lately?