Makes 1 large yummy loaf or 2 smaller loafs of 10-12 servings
This oil-free, fruit-sweetened bread is an absolute favorite recipe of mine! I originally posted this recipe right around the time that Rodale Books Inc. and I decided to team up on the creation of LYB two years ago, but it remains as delicious as ever! I mean, really, what has the power to make any day a better one? Why, chocolate chip banana bread of course! In my bibliophilic opinion, sinking your teeth into a fascinating book also has a marvelous ability to make a great day a better one. Now, can you just imagine slowly sinking your teeth into a piece of this bread as you relish reading either Love Your Body or a delicious novel?
Just because I can write anything I want at any moment here on this website, here are three novels that I will love and I think will enhance the quality of this blog post strictly by their delightful presence:
Just like those novels, I believe this bread is something very special because it combines many unexpected, yet creamy, sweet and absolutely wonderful ingredients for the healthiest version of a chocolate chip banana bread that you will find. I used coconut milk to give the bread an extra moist and creamy texture. I also used white beans for an additional helping of creaminess and to replace the oil found in most bread recipes (in my recipe experimentations I’ve learned that beans are an amazing substitute for oil!). I am a huge fan of the banana and chocolate chip combination and I believe that bananas and chocolate chips are a match made in culinary heaven, destined to find each other in this bread and live happily ever after in our satisfied tummies. Make this bread and I’m sure you will agree. On another note, I always use the “healthiest” dark chocolate chips I can find or even unsweetened carob chips. After all, sugar is highly overrated these days given that it’s pretty horrible for our bodies and all that jazz. I’ve provided links to the brands of chocolate chips and carob chips in the recipe below. Now let’s get bakin’!
1 cup white whole-wheat flour (also can use regular whole wheat flour or gluten-free flour)
1 cup oat flour (or just use more whole-wheat flour)
1 cup almond flour
¾ cup unsweetened coconut milk (from carton rather than canned- I use the So Delicious brand, unsweetened)
1 (15 oz) can white beans (I use Eden’s BPA-free white beans, cannellini, great northern or white navy will all work, as long as the color of the beans is light rather than dark!)
10 medjool dates or 6 dates rolled in coconut
3 very ripe large bananas or 4 smaller ones
¼ cup ground flaxseeds
1 tablespoon vanilla extract or 1 teaspoon Ojio ground vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw chocolate cacao nibs, dark chocolate chips or carob chips (you can also make this chocolate chip free and use dried fig pieces, dried apricot pieces, dried blueberries or cherries)
Preheat oven to 350 degrees. Combine whole-wheat flour, oat flour, almond flour, baking powder and baking soda. After mixing them together set the bowl aside.
Take the pits out of the dates and put the pitted dates in a high power blender with coconut milk, bananas, white beans, ground flaxseeds, vanilla extract. Mix well. When blended thoroughly, add this sweet liquidy mixture to the dry ingredients in your large bowl. Mix the wet and dry ingredients together with a large mixing spoon until the flour is mixed in well with the wet ingredients. Gently fold in the chocolate chips and mix them in too.
Either lightly grease a 9×5 inch loaf pan with cooking oil spray or place parchment paper down in pan before pouring in batter. Pour the dough into the pan and smooth the top of the dough with your spoon so that the dough bakes nice and evenly.
Place the loaf in the oven and bake for 35-45 minutes or until you can poke a fork in it and the fork comes out clean. Remove from the oven and cool on a wire rack for fifteen minutes. Remove from the pan and slice.
Make this and you will have no regrets. Well, only if you like bananas. If you aren’t a banana fan, then you might regret making this bread and I’m not sure why you decided to prepare it in the first place. However, if you are a banana and dark chocolate lover like me, then this bread will result in nothing but joy for your taste buds.