SafeSpace Chocolate Dandelion Banana Bread.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESSThis Banana Bread is a super moist, healthy treat packed with chocolatey goodness! The extra-healthy bonus about this banana bread is that you’re also re-using your leftover dandelion tea (leaves/roots) - just rinse them really, really well and they’re ready to bake with! Dandelions contain beta-carotene, which is an antioxidant that can help protect your cells from damage - always a good thing for your health!
Preheat oven to 350F/175C. Oil a 9x5in loaf pan with coconut oil.
Stir together flax and water in a large mixing bowl, set aside to thicken for 5 minutes 5 Minutes.
To the same bowl, add banana (squeeze the skin together to release all the banana juices), melted coconut oil, sugar, vanilla and dandelion tea (leftover leaves/roots). Stir to combine.
Add flour, cocoa powder, cinnamon, baking soda, and salt. Stir just until combined, being careful not to over-mix. Fold in walnuts and chocolate chips.
Pour batter into pan and top with additional chocolate chips. Bake for 1 hour and 5 minutes 65 Minutes or until a toothpick comes out clean. Cool on a wire rack. Store in an air-tight container and enjoy!!
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Ingredients
Directions
Preheat oven to 350F/175C. Oil a 9x5in loaf pan with coconut oil.
Stir together flax and water in a large mixing bowl, set aside to thicken for 5 minutes 5 Minutes.
To the same bowl, add banana (squeeze the skin together to release all the banana juices), melted coconut oil, sugar, vanilla and dandelion tea (leftover leaves/roots). Stir to combine.
Add flour, cocoa powder, cinnamon, baking soda, and salt. Stir just until combined, being careful not to over-mix. Fold in walnuts and chocolate chips.
Pour batter into pan and top with additional chocolate chips. Bake for 1 hour and 5 minutes 65 Minutes or until a toothpick comes out clean. Cool on a wire rack. Store in an air-tight container and enjoy!!