Oat Banana Chocolate Bread. Vegan. Gluten free.

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I’m working full throttle today on several recipes for a new client delivery tomorrow.  I think they’re going to love this recipe. I don’t know about you, but when I have many ripe bananas and haven’t frozen them – I quickly turn my sights to banana bread or muffins.  Easy grab and go breakfast for kids heading off to school, snacking after a long day or when your craving a punch of protein and chocolate… ummm me daily!  Ha.  The nut butter & hemp hearts add heart healthy fat & proteins to help you rebuild muscles & keep you satiated.  Seriously… no better combination than banana, nut butter and chocolate… right? Okay, okay… let’s get started.

Ingredients:

1 cup regular cut oats
2 ripe bananas
2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water)
1/3 cup of nut butter (I used creamy cashew)
2 tablespoons of coconut sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of sea salt
1 tablespoon of ground cinnamon
1 tablespoon of hemp hearts
1 teaspoon of vanilla extract
Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

Optional drizzle:
1/4 cup chocolate chips and 1 teaspoon of canola or coconut oil.  Melt in the microwave on the melting setting.  Stir well and drizzle over the loaf with a fork in back and forth motions.

Method:

Preheat your oven to 350 degrees.  Spray your loaf pan or line with parchment.  Set aside.

Process oats in a food processor to process to flour consistency.  Make the flax egg and set that aside (2 tbl of flax meal mixed with 6 tbl of water – let sit for 3 minutes to thicken).  Add the bananas through vanilla.  Pulse several times to combine.  Stop the machine and scrape down as necessary.  Add your chocolate and pulse 2-3 times to incorporate.  Ladle gently into the prepared pan and place in the preheated oven.  Bake for 40 minutes or until a toothpick inserted comes out clean.  Let cool completely before removing from the loaf pan.  Store in an airtight container or freeze.

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Yum.
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fitness_update
Sorry for the quick update but lots of cooking going on my kitchen before my client delivery tomorrow.  I’ve been starting each day before 4:30a and getting to the gym the minute they open to get my workouts in.  My daughter doesn’t have bussing yet so mom taxi is running 🙂

Sunday: 21 hilly trail miles on our bikes, 1.65 miles running slowly on the trail
Monday: 65 minutes elliptical/60 minutes treadmill (elevation 10), legs and core.
Tuesday: 60 minutes elliptical/30 minutes treadmill (elevation 8), bi’s/tri’s/back/core
Wednesday: 60 minutes elliptical/30 minutes treadmill (elevation 10.5), leg day & core
Thursday: .38 warm-up on treadmill, 2 mile run, 2 minute cool down/30 minute elliptical, upper body & core.

That’s a wrap!

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— Knead to Cook

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