Healthified PureBread Chocolate Banana Bottom Recipe

This recipe was from a loooooonnnng time ago. Like, a year ago. And by that, I don’t mean December 2015… I’m talking February 2015.

But it’s better late than never, right?

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Especially if it involves bananas and chocolate.

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This recipe was inspired by a dessert that I enjoyed from PureBread Bakery in downtown Vancouver. After my first bite, I knew the dessert was delicious but could be made 10x better at home with more bananas, less sugar, and some sour cream for moistness. This is what I came up with, and I found it even better than their famous chocolate banana bottom!

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Healthified PureBread Chocolate Banana Bottom

INGREDIENTS
  • 160g coconut sugar, light brown sugar, or sweetened coconut chips
  • 115g melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 115g sour cream
  • 2 medium overripe bananas
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp fine sea salt
  • 170g spelt flour, divided into 95g and 75g
  • 20g cocoa powder
  • 35g semisweet chocolate chips for topping

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease an 8×8 square baking pan.
  2. If you are using coconut chips, place them into the blender to grind into sugar. Add melted coconut oil, eggs, vanilla, and sour cream. Blend until thick and creamy.
  3. Mash bananas until slightly chunky (mostly smooth!) and stir into wet mixture.
  4. Add baking soda, cinnamon, and sea salt into wet ingredients.
  5. Pour half of the wet ingredients into a separate bowl. Now you have two bowls with equal amounts of the banana-sour cream mixture.
  6. Add 95g spelt flour into one bowl. Stir to just combine. Do not overmix.
  7. Add 75g spelt flour and 20g cocoa powder into the other bowl. Stir to just combine. Do not overmix.
  8. Pour chocolate batter into the bottom of the square pan. Spread, shake, and tap on the counter to allow the batter to cover the bottom. Pour the plain banana batter on top. Spread carefully. Do not mix the two layers!
  9. Sprinkle with chocolate chips.
  10. Bake at 350 degrees for 50 minutes, or until a knife inserted into the middle comes out clean. Cool the chocolate-banana bottom for 15 minutes before removing to a wire rack to cool completely. Cut into 16 squares and serve!

9 servings (106 g each) = 332 calories, 18g fat, 23g sugar, 5g protein
16 servings (60 g each) = 187 calories, 10g fat, 13g sugar, 3g protein
20g serving = 62 calories, 3g fat, 4g sugar, 1g protein
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These babies are rich, moist, and fluffy all at the same time. I enjoyed slices with peanut butter, and others au naturel.
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Definitely on the fussier side for a recipe, but so worth it. 🙂 This is my mom’s favourite banana bread recipe!
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Let me know if you give this a try!

10 thoughts on “Healthified PureBread Chocolate Banana Bottom Recipe

  1. How pretty! I love the layered look. The chocolate layer looks especially appealing.
    Also, I find it fascinating that you can sub sweetened coconut chips for brown sugar. I would not have thought of that.

    Liked by 1 person

    1. I’ve always wanted to buy coconut sugar, but “nooooo, too expensive” (from my mom) has always stopped me! 😉 But coconut sugar in bulk from Costco works as a beautiful, high-fibre substitute when grounded up!

      Thank you Kate 🙂

      Like

  2. That has got to be the prettiest banana bread I’ve ever seen! I love the idea of adding a chocolate layer.
    I’ve actually never been to PureBread bakery either. You went to the one in Gastown? I’ll check it out sometime 🙂

    Liked by 1 person

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