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Chocolate Banana Bread (vegan option, paleo, protein-packed)

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Vegan Chocolate Banana Bread (or muffins!) – Vegan, paleo, processed sugar-free

I love making different versions of banana bread, but I think this one just might be my favorite. Pro tip: It tastes like brownie bites in a mini muffin mold. You could also add a chocolate glaze to a doughnut version (or any version, no rules about chocolate here!)
Prep Time20 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Keyword: banana bread
Servings: 10

Equipment

  • Stand mixer or large mixing bowl
  • bread pan or silicone mold of choice

Ingredients

  • 4 tbsp ground flax for flax eggs or large organic pasture-raised eggs
  • 1/3 cup golden monk fruit or coconut sugar (I do a half and half combo)
  • 2 tsp vanilla extract
  • 1/4 cup melted coconut oil or grass-fed butter, or ghee
  • ¼ cup nut/seed butter
  • ¼ cup arrowroot or tapioca starch
  • 2 tbsp coconut flour
  • 3/4 cup almond flour
  • ½ cup plant-based protein powder
  • ¼-1/2 cup collagen (optional)
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ cup Lily’s stevia chocolate chips dairy-free chocolate chips, carob chips, or chopped nuts (optional)

Instructions

  • Preheat oven to 350 degrees. Line a 8X4 bread pan with parchment paper and spray, or spray any silicone mold you’re using.
  • Make flax eggs by combining 1 tbsp ground flax with 2.5 tbsp water for each egg. Let sit 10-15 minutes in fridge, or until gelatinous. If starting with whole flaxseed put in coffee grinder or high-speed blender and process until ground.
  • Melt the coconut oil and let it cool for about 5 minutes.
  • In a stand up mixer or large bowl, add the banana, (flax) eggs, oil, coconut sugar, and vanilla. Beat on low or mix until well combined.
  • In a medium bowl combine all of the dry ingredients.
  • Slowly add the dry ingredients to the wet ones in the mixer and combine on low-medium until a batter has formed and there are no clumps.
  • Divide the batter into the pan- will fill each one about 2/3 full.
  • Bake for 21-24 minutes, or until a knife comes out clean from the center.
  • Cool on wire rack until ready to gobble up (They release better from pans after almost cooled completely). Delicious with raw honey, peanut butter (obviously), or any other nut butter, ghee, jam, a sentimental movie and a good snuggle… basically anything.

Notes

Can make into any pan or silicone mold – muffin (bake 16-20 minutes), doughnut pan (line with parchment paper and bake for 40-50 min), or mini muffin (12-15 min).