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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).
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Paleo Protein Pumpkin Doughnuts/Bread/Muffins with Ginger-Cardamom Glaze

This recipe is almost too good to be true. You can make it into doughnuts, bread, or muffins, and top with an irresistible frosting if you want to make it a little more dessert-y. I love adding protein powder and collagen to recipes, especially when you can’t even taste it, like with these.

Ingredients

Optional ginger cardamom glaze / frosting :

  • ½ cup powdered monk fruit or coconut sugar (blend granulated on high to make powdered)
  • ½ cup cacao butter, melted (for glaze) or palm shortening at room temp (for frosting)
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ½ tsp fresh lemon juice
  • fresh zested ginger, lemon, or orange optional

Instructions

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a silicone doughnut mold, line a muffin tin with liners, or spray 8×4-inch loaf pan with nonstick spray – line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again.
  2. In a large bowl, stir together the almond flour, protein powder, arrowroot, collagen, salt, baking soda, and pumpkin spice. In bowl of stand mixer, whisk together pumpkin, maple syrup, coconut sugar, ghee, nut butter, and vanilla. Mix on medium and crack eggs as it’s mixing.
  3. Add the dry ingredients and mix again until well combined. Fold in any desired mix-ins.
  4. For doughnuts and muffins: Fill ⅔ full and bake for 20-25 minutes, or until knife comes out clean. For bread: Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Gently lift out the bread with the parchment overhang and place on the rack to finish cooling completely. The doughnuts are more tender so let them cool for at least an hour before gently pushing the bottom of the silicone mold to wiggle the doughnuts free.
  5. To make glaze: melt cacao butter in a saucepan on low. Remove from heat and whisk in rest of ingredients, except fresh ginger. Alternatively cream palm shortening with remaining ingredients. Drizzle (or spread frosting) over cooled bread, muffins, or doughnuts. Zest fresh ginger over the top. Place in fridge for 10 minutes to solidify and store for up to 5 days. 
  6. You can also pre-slice the bread without icing and store in the freezer for quick toast.