Good Saturday morning, guys! I can’t believe it’s the weekend already. The whole week went by way to quickly, and for one obvious reason – lectures are over! Woohoo!
This calls for a celebration.
A big plate of chocolatey, fudgy, gooey, goodness is my favourite way to celebrate! I’ve been so excited to share this recipe with you guys. These are the simplest banana squares ever, but are free of refined sugars/syrups, made without grains, but studded with delicious chocolate chips and taste incredible.
The ingredients couldn’t be simpler: bananas, eggs, vanilla, some flour and good cocoa powder, plus your usual baking stuff. Did I mention that this recipe is paleo? The paleo diet is one that focuses on food eaten by early humans (you might know it as the “caveman diet”). People following a paleo diet eat primarily meat, fish, veggies, and fruit – omitting refined food, dairy, and grains.
I am not paleo – uh, live without yogurt? No thanks – but I love this recipe because it:
a) Is sweetened only by bananas – four super ripe ones, to be exact!
b) Involves coconut flour and almond flour, both of which add lots of moistness and a wonderful crumb
c) Can be made in ONE BOWL! :O This has nothing to do with being paleo, but still. One bowl?! So worth it.
d) Check out the recipe – there’s not a drop of oil in here! Instead, the two special flours give it so much moisture. Not to mention the four big old bananas in here! Basically, if you eat 3 squares at once (pssshhh, not something I would do at all 😉 ), that’s basically eating a whole banana. In your dessert. With chocolate. Sweet!
Here’s my new favourite recipe!
Double Chocolate Paleo Banana Bread Bars
- 4 medium ripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 1/3 cup packed coconut flour
- 1/3 cup high-quality cocoa powder (I used Valrhona)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 tsp cinnamon: optional
- 1/3 cup chocolate chips (I used mini chocolate chips)
- Preheat oven to 350 degrees F. Grease 8×8 baking pan with coconut oil. Set aside.
- Mash bananas very well.
- Add eggs and vanilla. Whisk until very well combined.
- Add baking soda, baking powder, cinnamon, and salt. Whisk.
- Add cocoa powder and mix well.
- Add almond flour and mix.
- Add coconut flour and mix.
- Stir in mini chocolate chips.
- Spread batter into pan and sprinkle remaining chocolate chips on top. Bake for 25 minutes. Cool for 20 minutes before cutting.
If you don’t like paleo recipes for whatever reason, or aren’t lucky enough to have coconut flour and almond flour sitting on the counter, don’t try to substitute them. Coconut flour is extremely absorbent (hence the 1/3 cup used here), so it is very tricky to substitute with good results.
Instead, why not try one of my other banana cake square recipes?
As promised, I have another chocolatey recipe for you today! These are vegan muffins that I whipped up one day after class for an amazing dessert and snack. They could even pass for breakfast – check out the ingredients. 🙂
This recipe makes 12 generous chocolate muffins that freeze very well – I popped five or six into the freezer as soon as they cooled down.
The rest were devoured in subsequent days. They keep well at room temperature for around 3 days, and you could also store them in the fridge.
I’m not vegan either, but sometimes I forget to buy eggs and resort to recipes like this one when I need a chocolate fix 🙂
Vegan Double Chocolate Muffins
- 2 flax eggs: 2 tbsp flax + generous 1/4 cup water
- 1 cup applesauce
- 1/4 cup maple syrup
- 1/3 cup brown sugar (or coconut sugar)
- 1/4 tsp sea salt
- 1.5 tsp baking soda
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1/2 cup cocoa powder
- 1 1/3 cup spelt flour
- 1/2 cup chocolate chips (I used mini chocolate chips)
- Make flax egg by combining flax and water. Set aside until thickened and egg-like.
- Preheat oven to 375 degrees and grease 12 muffin holes.
- Add applesauce, maple, sugar, sea salt, baking soda, melted oil, and almond milk. Whisk until well-combined.
- Add cocoa powder and mix.
- Add spelt flour and mix carefully. Be sure not to overmix. When there are still some white flour streaks, add most of the chocolate chips. Combine until just mixed.
- Divide between 12 muffin holes. Top with remaining chocolate.
- Bake for 20 minutes. Cool in the pan for 5 minutes. Serve and enjoy!
- Keep at room temperature for 3-4 days. They also freeze well.
Take a bite and let me know what you think!
The last couple of days have been pretty busy. I did an acro-yoga class and made some new friends here – the guy at the bottom of our triple plank did a bunch of pushups in this position! Whoa. :O
I’ve been waking up early this past week (around 6:00) and having tea while I study anatomy or physiology, then making a bowl of oatmeal at around 7:30. It’s a great way to start the day.
During finals season, there are few things better than lasagna from the freezer. I found myself thanking myself for making this, haha!
I hope “second winter” is almost over. 😦
Coffee shops were visited…
Multiple times. This quiche was freaking amazing. I enjoyed this French-ish meal at Sablétine Pastries near Vincenzo’s in Uptown Waterloo.
Don’t be fooled by the notes – I definitely wasn’t studying while devouring the amazing wheat berry salad, baked potato soup, and zucchini + feta quiche. YUM.
And I think that’s it for today! I’m meeting with some friends in around half an hour at school to study, and then I plan to do a cycling class at noon. After that, I will likely go to a café for lunch before studying in the afternoon (ehh… hopefully).
Have a great afternoon!