I've been getting a lot of requests for the recipe for the coconut banana bread I've been talking non-stop about for the last few weeks. So here it is! This recipe comes from Trevor & Terra of Olympic Nutrition and Exercise so try it out and enjoy!
Chocolate Coconut Banana Bread
This banana bread recipe is loaded with many nutritious and flavourful ingredients that are healthier and taste better than the original traditional banana bread recipe. The higher amount of protein will leave you feeling full for longer and will help cut cravings. The dark chocolate will satisfy those chocolate lovers with a sweet tooth. Cut a mini loaf in half and eat it alongside Greek yogurt or cottage cheese for a balanced snack option or cut a small piece for dessert after dinner! This recipe is also GLUTEN FREE.
Ingredients
1 ¼ cups brown rice flour (I've also made this recipe with whole wheat flour and it works well)
2 scoops of your favorite vanilla protein powder
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. ground sea salt
5 bananas
1 tps. Vanilla extract
1 tbsp. coconut oil
¼ cup shaved coconut
¼ cup chopped 80% dark chocolate.
Directions
Tip: heat your coconut oil to liquid form before mixing it into your wet ingredients.
Spoon the batter into each individual mini loaf tin molds. Place tin on the middle rack in the oven. Cook for approximately 30 minutes. Test bread to be sure that it is fully cooked by taking a toothpick and inserting it into the center of the bread. If you pull the toothpick out and no batter is left stuck to the toothpick then the banana bread is done. Once cooked, remove from oven and allow time to cool down. Remove from tin and enjoy!
Tip: since this bread is cooked with all natural ingredients, it can only be left out on the counter for approximately 3 days before it starts to spoil. To increase the shelf life of this banana bread, place it in the fridge for up to a week or freeze each individual mini loaf.
Baking Temperature – 350 degrees
Cooking time – approximately 30 minutes
Prep time – approximately 15 minutes
Yields 8 mini bread loafs
Nutritional Summary
Total calories 308 / Protein 12.5g / Carbs 46g / Fat 9g (5g Saturated) / Sugar 24g (mostly from fruit) / Sodium 204mg / Fibre 3.8g
Stay healthy!
Andrea
Mini Loaf Tin
Ingredients
1 ¼ cups brown rice flour (I've also made this recipe with whole wheat flour and it works well)
2 scoops of your favorite vanilla protein powder
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. ground sea salt
5 bananas
1/3 cup apple sauce
¼ cup coconut palm sugar
2 whole eggs1 tps. Vanilla extract
1 tbsp. coconut oil
¼ cup shaved coconut
¼ cup chopped 80% dark chocolate.
Directions
Preheat oven to 350 degrees. Lightly oil a mini loaf (or a muffin) tin and set aside. Combine dry ingredients into a large mixing bowl. Mash your 5 bananas in a medium mixing bowl. Add in coconut palm sugar, 2 eggs, vanilla extract and coconut oil.
Tip: heat your coconut oil to liquid form before mixing it into your wet ingredients.
Once bowls are mixed, combine your wet ingredients into your dry ingredients and mix well with a wooden spoon. Toss in shaved coconut and dark chocolate into your already mixed batter and lightly fold until coconut and chocolate are evenly distributed throughout the dough.
Tip: since this bread is cooked with all natural ingredients, it can only be left out on the counter for approximately 3 days before it starts to spoil. To increase the shelf life of this banana bread, place it in the fridge for up to a week or freeze each individual mini loaf.
Baking Temperature – 350 degrees
Cooking time – approximately 30 minutes
Prep time – approximately 15 minutes
Yields 8 mini bread loafs
Nutritional Summary
Total calories 308 / Protein 12.5g / Carbs 46g / Fat 9g (5g Saturated) / Sugar 24g (mostly from fruit) / Sodium 204mg / Fibre 3.8g
Stay healthy!
Andrea
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