Let’s face it, bread is delicious. And although it is delicious, many of us still attempt to cut it—painfully, I might add—out of our diets while adhering to a Keto or Atkins-based program, only to discover that 1) we are weak creatures and 2) that our bodies crave carbs!
Consuming complex carbohydrates is essential for both energy and happiness, and once you combine complex carbohydrates (the healthier, energy-sustaining variety) with bananas, lipids, sugar, and CHOCOLATE (my weakness), it becomes damn-near irresistible! For some of us though, eating a butter and sugar-laden bread on the daily isn’t a viable option. I am one of these people.
With this in mind, I endeavored to create a low-fat breakfast bread with bananas, chocolate chips, and of course, deliciousness. It was my first time using this recipe, so I wasn’t sure how it would come out. Fortunately, the final product ended up tasting out-of-this-world-stupid-amazing, and if you love banana bread as much as I do, I HIGHLY suggest you keep reading…
I’ve found this bread to be most satisfying after a hard morning workout, when my body needs carbs to replenish its depleted glycogen stores. Pairing it with a protein shake (made with unsweetened almond milk) or eggs sunny side up (my favorite!) makes for a great breakfast and gives me plenty of sustained energy to make it to lunch time!
Chocolate Chip Banana Bread
Preheat oven to 375ºF. Use coconut oil or butter to lightly grease an 8×8 or loaf pan (using a silicone loaf pan like this eliminates the need to grease a glass pan and makes it super easy to remove).
- 5 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 5 large bananas (about 7-8″ long)
- 80-100 grams of dates (about 12 deglet dates)
- 5 eggs (sometimes I use only 3 of the yolks, you could do either)
- 1.5 tablespoon arrowroot powder
- 2 tablespoons Enjoy Life Semi-Sweet Mini Chips
Combine dry ingredients in a bowl and set aside.
Using a food processor, process dates until smooth. Combine dates, bananas and eggs using food processor or immersion blender.
Slowly mix in dry ingredients (about a tablespoon at a time) until smooth.
Fold in chocolate chips (or any other mix in you want)
Pour batter into 8×8 pan and bake for about 35-45 minutes or until a toothpick comes out clean.
*If you don’t want chocolate chips this recipe would also be delicious with blueberries, chopped nuts, cranberries….the possibilities are truly endless.