snippets of my life

Diary

Chocolate Chip Banana Bread & Maple Butter

I love baking. I hate dishes! Usually by the time I finish making a recipe, there will be lines of traffic of dishes. Measuring cups. Measuring spoons. Bowls. Bowls. Plates. More bowls. Dry whisk. Wet whisk. Mixer. Cups. Bowls….

Hence the idea of this one bowl banana bread. :) Mix everything together in the same bowl! Huzzah!!!

I have a TON of overripe bananas. And what’s a better use for overripe bananas? Banana bread!

This bread is filled with nutrition from buckwheat, flaxseed, and quinoa flakes. It’s completely vegan and gluten free. And oh so moist and chocolatey. A girl needs her chocolate! I love putting chocolate chips, topped with sliced bananas and walnuts. It’s funny cause I just found out that I don’t like raw walnuts, but every time there’s banana bread, I would pick the walnuts out and munch on them. :p You can totally eat this bread as a snack or breakfast or tea time.

Despite its name, buckwheat is actually not related to wheat at all. They are seeds of a flowering fruit.  So it's an amazing substitute for those who are gluten-intolerant. AND! It contains more fiber than oatmeal.

You’ve heard of quinoa and its growing popularity, yes? Have you tried quinoa flakes? They are pretty much just pressed quinoa. They’re actually great for breakfast porridge; extremely low in calories and fats, and an excellent source of plant-based protein! :)

INGREDIENTS
For the wet ingredients:
4 overripe bananas, mashed
2 tablespoons ground flaxseed
1/3 almond milk
1/3 cup coconut oil, melted
2 tablespoons maple syrup
1 tablespoon vanilla extract

For the dry ingredients:
1/4 cup plus 2 tablespoons coconut sugar
1/2 cup quinoa flakes
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups buckwheat flour
1 cup dairy-free chocolate chips
Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

For the maple butter
Maple syrup

  1. Preheat the oven to 350°F. Lightly spray a loaf pan with oil and set aside.
  2. In a large bowl, mash the banana until almost smooth.
  3. Stir the wet ingredients into the mashed bananas until combined.
  4. Stir the dry ingredients into the wet mixture, one by one until it’s thoroughly mixed. Fold in the chocolate chips.
  5. Pour the batter into the loaf pan and spread out evenly. Add your desired toppings.
  6. Bake the loaf for about 50 – 60 minutes, or until lightly golden and toothpick test comes out clean. The top of the loaf should be firm and springs back when touched.
  7. Remove out of the oven and let the bread sit in the pan for 30 minutes.
  8. Take loaf out of the pan and transfer on a cooling rack, let it cool.
  9. Meanwhile, make your maple butter. Prepare a big bowl of ice to create an ice bath, and put a clean bowl in it.
  10. Boil the maple syrup over medium heat. Let it heat until the temperature reaches 235ºF. DO NOT stir or disturb the maple syrup.
  11. Pour the heated syrup into the bowl in the ice bath. Let it cool until the temperature drops to 100ºF.
  12. Stir the maple syrup CONSISTENTLY until it turns to tan color, and the texture of peanut butter.
  13. Slice your cooled banana bread and enjoy with the maple butter. :)