This 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!
¼ cup dandelion tea leaves/roots, leftover from the tea, rinse thoroughly!
1 ¼ cups coconut flour
1/3 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon Himalayan sea salt
¼ cup walnuts, coarsely chopped
½ cup dark chocolate chips, 80% cocoa, plus extra to sprinkle on top!
Splash of love
1
Preheat oven to 350F/175C. Oil a 9x5in loaf pan with coconut oil.
2
Stir together flax and water in a large mixing bowl, set aside to thicken for 5 minutes 5 Minutes.
3
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.
4
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.
5
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!!
{GF/DF/V}
Ingredients
2 tablespoon ground flaxseed + 6 tablespoon water
1 cup frozen, thawed mashed banana
½ cup coconut oil, melted
6 tablespoons organic coconut palm sugar
2 teaspoons vanilla extract
¼ cup dandelion tea leaves/roots, leftover from the tea, rinse thoroughly!
1 ¼ cups coconut flour
1/3 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon Himalayan sea salt
¼ cup walnuts, coarsely chopped
½ cup dark chocolate chips, 80% cocoa, plus extra to sprinkle on top!
Splash of love
Directions
1
Preheat oven to 350F/175C. Oil a 9x5in loaf pan with coconut oil.
2
Stir together flax and water in a large mixing bowl, set aside to thicken for 5 minutes 5 Minutes.
3
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.
4
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.
5
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!!
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS