My start to 2018 has been slow, relaxing and very stress-free. I mean, aside from the fact that I’m unemployed until I start my part-time job(s) and school, of course 😉 Anyway, I’m already chipping away at my 2018 goals. For starters: I’ve done a YouTube yoga video twice already this week, I’ve gone on several runs (despite the below-freezing temperatures), I’ve been spending a lot of time reading AND Matt & I are beginning to look at spring break destinations (we pay for our vacations with money we earn from Rover – if you’re interested in becoming a dog-sitter/walker, use my referral link). And best of all? I’m getting on my blogging goal early with 2 posts already – including today’s gluten-free Chocolate Banana Bread!
How are you getting a good start to accomplishing your goals? Are you doing at least one thing everyday to work towards checking off your list?
Okay, enough about goals and sh*t.
Let’s talk Chocolate Banana Bread
Normally, I’m a banana bread purist. And I like my food to be slightly boring. Like, my favorite ice cream is vanilla (and that was all I ate for a very long time…) – that’s how boring I like my food. I mean, it tastes good to me and that’s what matters, right?
I decided to take a ~risk though. A few weeks ago, I created my favorite coffee drink in cookie form – Peppermint Mocha Cookies – and used unsweetened cocoa powder for like, the third time in my life (first time successfully!) The cookies turned out so great and, instead of letting the powder go to waste, I’ve decided to mess with my banana bread by making Chocolate Banana Bread.
You won’t find any chocolate chips or walnuts in this bread. I hate hate hate having random crunchiness in my bread (and you can forget about chocolate chip pancakes – it’s not happening). But the cocoa powder brings a richness to this bread and turns a quick breakfast snack into dessert.
You can – if you’re the worst – add a few handfuls of chocolate chips to your batter for a double chocolate mouth-explosion. Just kidding. You’re not the worst if you do that but don’t bring it over my house and expect me to eat your bread. Matt will eat it but… I won’t.
What will you find in this bread?
You will find a moist center that tastes fresh for dayz (as long as you store it properly – in plastic wrap or in a container!). You will find love in every bite because who can be mad while you’ve got banana bread in the oven? Especially chocolate banana bread? You’ll also find that your kitchen (and maybe whole apartment if you live in a shack like me!) smells amazing long after your bread is out of the oven. And also?? This banana bread reminds me of brownies so, WINNING.
So if you’ve got some ripe bananas that are beyond their prime + some unsweetened cocoa powder, I suggest you give this a try. I used oat-flour because I have it in abundance in my pantry so this version is gluten-free but you can certainly use all-purpose flour if that’s what you have on hand!
- 2-3 very ripe bananas
- 1/2 cup melted butter, cooled
- 3/4 brown sugar (I use dark for that molasses-y taste - light would work just fine!)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 - 1 teaspoon cinnamon (optional - but I love it!)
- 1 cup oat flour (all-purpose is fine, too!)
- 1/2 cup cocoa powder
- Preheat oven to 350F and coat your loaf pan or muffin tin with nonstick spray.
- In a large bowl, mashmashmash your bananas. Whisk in your cooled butter, brown sugar, egg, and vanilla until creamy.
- In a separate bowl, mix together flour, baking soda, salt, cinnamon and cocoa powder (this would be a good time to sift with a mesh strainer if you've got one. I am #poor and don't!)
- Incorporate the dry ingredients into the wet until just combined.
- Pour your batter into loaf-pan or muffin-tins and bake about 45 minutes or until a toothpick comes out clean. Let your bread rest 5-10 minutes until cool enough to eat. It is best served warm. Dig in!