Life Changing Double Chocolate Banana Bread

Posted by Sweet Belly on

HAPPY SUNDAY! This double chocolate banana bread is DELICIOUS, and I'm having it for breakfast as we speak ūüėčūüėč After spending a few days searching for ingredients to make the perfect chocolate banana bread, I found that using monk fruit sugar and flour, make this¬†dessert decadent and SO moist all the while being¬†low sugar and low carb (yay). This banana bread is best served immediately-- hot and fresh out of the oven. Enjoy it with a chilled glass of your favorite mylk or as is. I hope you share and enjoy it as much as I do!!¬†
Life Changing Double Chocolate Banana Bread
Serves: 12 Slices 
  • 1 tablespoon flax seed meal¬†
  • 3 tablespoons water
  • 1 cup¬†Lakanto Low-Carb & High Protein Pancake and Waffle Mix¬†
  • 1/2 cup Dutch process cocoa (The Fresh Market label)¬†
  • 1 teaspoon baking soda (aluminum-free)¬†
  • 1/2 teaspoon Himalayan pink salt
  • 3 large very ripe bananas (about 1 1/2 cups mashed)
  • 1/3 cup coconut oil, melted and slightly cooled
  • 3/4 cup¬†golden Lakanto monk fruit sugar (0 calorie)¬†
  • 1 teaspoon vanilla extract
  • 3/4¬†cup dark chocolate, vegan chocolate chips (I alternate between the Enjoy Life and Lily's Stevia sweetened dark morsels)¬†

How To:

Before: Heat oven to 350F and spray a 9x5in pan with non-stick cooking spray (I use coco oil cooking spray) 

1. Combine the flax seed meal and the water in a sauce cup. Let sit for 10 minutes.

2. In a small mixing bowl, combine Lakanto flour, cocoa, baking soda, and pink salt. 

3. In a large bowl, mash the bananas using a fork. Add the melted coco oil, stir. Then add the vanilla and flax seed meal. 

**the flax "egg" should have a somewhat thick consistency. If not, stir again and let sit for 2-3 minute while you are whisking these wet ingredients**

4. Slowly add the dry ingredients to the wet ingredients bowl, and whisk together. The consistency should be dough-like. 

5. Stir in 1/2 cup the chocolate chips. Pour banana bread mix into the pan, flatten with a spatula. Sprinkle the remaining 1/4 chocolate chips atop the bread. 

6. Bake for 60 minutes, or until you can stick a toothpick into the bread and it come out clean. 

7. Remove the pan from the oven and let cool for 15 minutes. Run a butter knife around the edges of the bread and remove from tin. Carefully remove and let cool on a wire cooling rack. 

8. Cut into slices and serve immediately. 

**Wrap leftovers in plastic wrap or an airtight container up to 4 days, or store in the freezer sealed up to 1 month (make sure to defrost and reheat**



Servings: 12 slices
Calories: 200 
Carbohydrates: 24g
Sugar: 4.75g 
Protein: 4g 
Fat: 5.8g

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