Check out this recipe featured on SELF Magazine’s nutrition blog!
This banana bread is like the skinniest pair of skinny jeans ever.
I mean I took a bite and almost died. And ohmygoshyouregonnadie too. It’s yummy.
First of all, your bananas should be black. BLACK. Like the kind you throw away because you think they’re too ripe. I mean they need to be at least dark brown and spotted. Let those babies ripen on the counter while you hang tight for a few days.
This banana bread doesn’t have any oil or butter or lard or added sugar–whatever. Who wants to eat this healthy stuff on national-stuff-your face-with-overrated-milk -chocolate-day anyway? Since eating healthy desserts today would be nothing short of a crime, we’re eating ridiculously moist and perfect banana bread made with almonds, oats, bananas, applesauce, dark chocolate, strawberries and other wholesome goodies instead. But no one said anything about being healthy. It doesn’t taste healthy, anyway. So shhhh. Secret. Period.
I know February is supposed to be all romantic and whatnot, but is it just me or did this holiday stop being cool once we were deemed too old to come to school with those shoebox valentine holders? I mean I’d be lying if I said I didn’t miss those jaw-breaker red heart lollipops and boxes of stale conversation hearts.
Apparently the newest sweethearts say “LOL”, so it’s a good thing I haven’t been gifted a box in a while. If you know me at all, you know my sentiments about saying LOL. It’s like Voldemort. He who shall not be named. Yikes.
So maybe today is Valentine’s Day. The thing is, you actually don’t need a hubby, sweetie, honeybuns, babe or doll to buy you overrated milk chocolate because I already got you dark chocolate covered strawberries.
Dark Chocolate Chunk Strawberry Banana Bread (gluten-free)
Prep Time:
Yield:
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PinIngredients
- 1 1/2 cups mashed very overripe bananas (3 medium bananas)
- 4 oz container unsweetened applesauce
- 1 egg
- 1 egg white
- 1 tsp vanilla
- 1 cup almond meal
- 1 cup rolled oats ground into a flour in food processor
- 1/2 cup rolled oats
- 1/4 cup ground flaxseed
- 6–8 packets of stevia (or 1/2 cup sugar)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 cup chopped strawberries
- 1/2 cup chopped dark chocolate (or chocolate chips)
Instructions
- Pre-heat the oven to 350 degrees. Spray a loaf pan liberally with cooking spray.
- In a large bowl, combine the wet ingredients (bananas through vanilla) until very well mixed. In a separate medium bowl, mix together the dry ingredients (everything else except strawberries and chocolate).
- Pour dry ingredients into wet ingredients and stir just until mixed.
- Fold in chocolate chunks and strawberries.
- Pour batter into greased loaf pan.
- Bake at 350 degrees for an hour to an hour and fifteen minutes. Bread will be very moist, that’s ok!
Be mine. Call me. Ur gr8. XOXO.
LOL.
Matt @ The Athlete's Plate says
Swoon….
Sanna says
You’re getting really good at writing these things. Gosh. Like professional. :) did you make those red velvet things?
Alexis says
Awwww thanks, San! And yes, I made the red velvet things. They were devoured VERY quickly.
Brooke says
Hi! I love your blog- Do you have any suggestions on replacements for almond meal. It appears in some of your recipes that I want to try, but I am allergic to almonds. Thanks!
Alexis says
Thanks so much, Brooke! I think you could get away with replacing it with another flour, like whole-wheat or all purpose. If you’re following a gluten-free diet, you could try oat flour (just grind oats in the food processor). Almond meal does make theses recipes super moist, so maybe cut back by a bit on the flour you substitute to account for that. I hope it works out!
Caitlin says
I made this bread last night and it is DIVINE. I have to say, I absolutely LOVE your blog. Your food philosophy of eating ‘whole foods’ is a concept that I really agree with. I’ve posted pictures of the food I’ve made from your recipies all over my facebook and linked to this page, too, so everyone else can enjoy. Thank you so much!
Alexis says
Thanks so much for the sweet comment, Caitlin! So glad to hear you’re enjoying the blog :) Isn’t the combo of dark chocolate and raspberries just fabulous? YUM!
Elisabetta says
Just made this! so excited to try it. Should I store it in the fridge?
Alexis says
Fabulous! You can store in on the counter for a couple days, then I’d store it in the fridge (if it lasts that long :)
Elisabetta says
It’s amazing I tried it, it’s sooo good! I left out the eggs, used spelt flour instead of the cup of oat flour and used 3 packets of stevia + 1/4 cup of brown sugar! :)
Alexis says
Wahoo! Glad your changes worked well! Spelt flour is amazing, isn’t it?? Good call on the stevia, too.
Stacey says
Do you think coconut flour would work for the almond meal? My husband is allergic to nuts.