Tag: banana bread

Big Little Bites > banana bread

Pumpkin Banana Chocolate Chip Bread

Posted on by biglittlebites

This recipe differs from our favorite banana bread recipe, in that it includes flour, but it’s still super yummy! We prefer cooking with sprouted flour because, it’s actually nutritious! The entire composition of flour changes, when the grain is sprouted first – it’s pretty amazing! Want to read more? Think protein and tons of nutrients! We also prefer making our own pumpkin purée over using canned foods. You can learn how, in our how-to section of our blog, but it’s super easy! You probably are already aware of the dangers of BPA linings in canned foods, but no one talks about the fact that the cans are aluminum! Aluminum leaks too, lined or not, and aluminum is linked to memory disorders such as Alzheimer’s. Why add more toxins into your life!? Make a batch of purée and stick it in the fridge to use for our pumpkin bread one day, and for pumpkin pancakes the next 😊 I also love stirring it into my oatmeal, and you’ll see us post about THAT recipe on our Instagram!

We discovered this organic bourbon barrel-aged maple syrup at Costco recently, and can’t get enough of it! It’s honestly hard not to lick the bottle after you pour some out 😆😆 We are not being sponsored by them, we just really like the delicious refined-sugar-free flavor it adds to some of our favorite recipes! If you can’t get this particular syrup, don’t worry, any real maple syrup will work! Just stay away from the wannabe breakfast syrups that are full of artificial flavors, sugars and high-fructose corn syrup.

We’ll have to add a post about healthy cooking oils versus not so healthy, but for now, trust us – if you can sub avocado oil for vegetable/canola oil – you’re doing your heart a favor!

We hope you enjoy this recipe – let us know what you think, in the comments below!

Ingredients: 

3 C sprouted white wheat flour

1 tsp (heaping) cinnamon

3 tsp (heaping) pumpkin spice

1 tsp baking soda

1 tsp Real Salt

3 ripe bananas, mashed

1/4 C Crown Maple bourbon, barrel-aged syrup

1 C avocado oil

4 eggs

2 C Pumpkin Purée (see recipe:

1.5 C chocolate chips

 

Directions:

Whisk dry ingredients together in a large bowl. Mix wet ingredients together in a small bowl. Transfer wet ingredients to the dry ingredients in the large bowl and stir just until combined.

 

Bake at 350 degrees farenheit for one hour.

 

Guilt-Free Chocolate Chip Banana Bread

Posted on by biglittlebites

This banana bread is so good, I literally hide bananas from the kids, so they get a chance to over-ripen before being eaten! My new motto might be, “when life gives you brown bananas… make banana bread!”

This week I’m focusing on eliminating grains, dairy and sugar to detox a bit, and I love to do that every so often. It’s SO hard to kick a sugar addition, and takes some serious effort, but once you get past the first week, you start to feel so much better! My trick to getting through the first week, is tackling sweet tooth cravings with fresh fruits or healthy banana bread.

Best Brain Food

Guilt-Free Chocolate Chip Banana Bread is the perfect breakfast food for busy weekday mornings, combining healthy fats and protein to keep you feeling full until lunch. 

I’m not kidding when I say you won’t miss the flour, the butter or the sugar – this banana chocolate chip bread is DELISH! Sweetened only with low-glycemic coconut palm nectar and over ripe bananas, the substance of this banana bread comes from the almond butter and eggs, eliminating the need for oil, butter, sugar or flour. Guess what? It tastes identical to any other banana bread you’ve ever or never made!

chocolate chip banana bread in a loaf pan with parchment paper

chocolate chip banana bread in a loaf pan with parchment paper
Print Recipe

Guilt-Free Banana Bread

Free of refined-sugar, free of flour and gluten, full of all the good stuff!
Prep Time20 mins
Cook Time45 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Servings: 12 servings

Ingredients

  • 3 overripe bananas
  • 3 organic eggs
  • 1 3/4 c roasted almond butter
  • 2 tbsp coconut palm nectar or maple syrup
  • 1 tbsp vanilla extract
  • 3/4 tsp baking soda
  • 1 1/2 tsp apple cider vinegar with the mother
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1/4 c chocolate chips

Instructions

  • Preheat your oven to 350 degrees Farenheit.
  • In one big mixing bowl, smash your bananas with a fork, pressing it against the sides of the bowl to get it smooth and creamy.
  • Grab a whisk, and whisk in the eggs, beating lightly for a minute. Mix in the almond butter, coconut palm nectar and the remaining ingredients.
  • Line a loaf pan with parchment paper, pour in your batter and pop in the oven for 45 minutes.
  • Let rest for 10 minutes before slicing - and dive right in!