Double Chocolate Zucchini Banana Bread (WFPBNO)

I have been making a banana bread that has lot's of nuts, dried fruit and such in it. It's delicious but I wanted something chocolate so I had overripe bananas and 1 large zucchini and this happened. It is so moist and you can't even tell there is zucchini in it. It is definitely something to keep in our rotation. I love it that the grocery has sacks of overripe bananas at almost half price. You definitely want to make this one.

• 1 1/2 cups whole wheat flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 3/4 cup unsweet almond milk
• 1/2 teaspoon apple cider vinegar
• 2 small overripe bananas, mashed
• 1 cup zucchini, shredded
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips

Preheat oven to 350F and line a loaf tin with parchment paper. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar and salt.

In a cup or small bowl add the vinegar to the milk. Set aside for 5 minutes.

In a smaller mixing bowl, combine mashed bananas, zucchini, vanilla extract and milk mixture.

Pour the wet mixture into the dry mixture and stir until smooth.

Fold in the chocolate chips. 

Spread the batter into the prepared loaf pan.

Bake for 40-45 minutes or until a toothpick coes out clean.

Enjoy!!

Chocolate Banana Bread

I make banana bread frequently. There is plain banana bread, blueberry banana bread, banana bread with all the extras and now a chocolate banana bread. You could easily add nuts to this which would be delicious, but they are high in fat so you want to be careful. I kept this is in the frig so that it would last longer and just heated a slice for a few minutes in the toaster oven to knock off the chill. This bread is also delicious spread with a thin layer of peanut butter! 

Tip: If you bananas are getting too ripe I toss them in a gallon freezer bag. When it's time to make bread take however many bananas you need out of the freezer and let sit in a bowl until they are mostly thawed. They will release some liquid, include it in your banana bread.

• 3 overripe bananas, mashed
• 2 1/2 teaspoon pure vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup soy milk
• 2/3 cup pure maple syrup
• 1 3/4 cup all purpose flour
• 6 tablespoons cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup mini vegan chocolate chips

Preheat oven to 350F. Line a loaf pan with parchment paper. To the mashed bananas add vanilla extract, vinegar, milk and syrup. Stir well.

In a large bowl whisk the remaining ingredients except for chocolate chips.

Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and gently mix.

Spread evenly in your loaf pan.

Bake for 45 minutes. Then, turn off the oven but DO NOT crack the door to check the bread. Let it sit an additional 10 minutes with the door closed. Carefully remove the bread from the oven and test with a tooth pick. The toothpick should come out mostly clean. If there is chocolate from a chip that doesn't count.

Let bread become totally cool before slicing it. You can leave it at room temp for a couple of days, but it will start to mold. After 2 days I wrap it well and keep it in the frig. To reheat add it to the microwave for 10-12 seconds or lightly toast in the toaster oven.

Enjoy!!!

Chocolate Peanut Butter Oat Cups

I don't post very many sweets. I just don't have a sweet tooth but I do love some chocolate. I've seen several variations of this type of dessert online and decided to make a healthy version. I hope you'll enjoy the recipe and give these a try!

• 3/4 cup creamy peanut butter (the only ingredient should be peanuts)
• 1/3 cup maple syrup
• 3 cups old-fashioned oats
• 1 cup vegan dark chocolate chips
• 2 tablespoons prune puree

Heat the peanut butter and syrup in a saucepan over medium-low heat. Stir until mixed well and it's warm.

Add the oats to the peanut butter mixture and stir well.

Using a 1/4 cup measure portion the mixture into a silicone 12-cup muffin pan. 

Use a spoon or your fingers to press the mixture firmly into each cup.

Rinse out your pan, dry well and add the chocolate and prune puree. Stir well until chocolate is all melted. Do this over a low heat so you don't scorch the chocolate. Pour a tablespoon of chocolate over each cup to cover the oatmeal mixture. 

Place in freezer for at least one hour.

Pop out however many cups you want to serve. Keep leftovers in the freezer.

Enjoy!

Banana Bread (WFPBNO)

This is by far my favorite banana bread recipe. I found this online and made some modifications to keep it whole food plant based no oil. This will make 1 regular loaf pan of bread or 3 of the 5x3 aluminum foil bread pans. It would also make wonderful large muffins. Obviously you can customize these ingredients and switch out the type of nuts and/or dried fruit you use. Don't let the ingredients list keep you from making this amazing quick bread. I made the small loaves for everyone in the neighborhood for Christmas!

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup applesauce, unsweetened
• 1/4 cup peanut butter (find a brand that is just peanuts)
• 1/4 cup pure maple syrup
• 1/2 cup coconut palm sugar
• 1-1/2 teaspoon pure vanilla extract
• 2 tablespoons aquafaba (this is the liquid from a can of chickpeas)
• 1 cup mashed ripe bananas (about 3)
• 1/2 cup walnuts, chopped
• 1/2 cup pecans, chopped
• 1/2 cup raisins
• 1/4 cup sunflower seeds
• 1/2 cup vegan dark chocolate chips or chunks

Preheat oven to 350F. Lightly spray pans with oil or use parchment paper to line the pan. 

In a medium bowl add the flours, baking soda, salt and cinnamon.

In a large bowl, stir together applesauce, peanut butter, sugar, maple syrup, aquafaba and vanilla. Mi well. Add the mashed bananas, stir well. Add the flour mixture and stir until just combined.

Stir in the remaining ingredients. Don't overmix. Spoon into prepared pans. The mini loaves baked for about 35 minutes and the regular loaf pan took an hour. Be sure to check when the time is getting short since all ovens are different. Let loaves cool on a wire rack for about 10 minutes, then remove from pan. Allow to cool completely before slicing.

Enjoy!!!!

No-Bake Chocolate Peanut Butter Bars

 These remind me of a Butterfinger bar. I found a recipe online and ditched the oil and used whole wheat bran flakes to make them a little more healthy and WFPBNO. No cooking is required, but you do need to keep them in the freezer. They are so good I've made them three times.

• 2 cups vegan wheat bran flakes
• 1/4 cup pure maple syrup
• 1/2 cup creamy peanut butter (get peanut butter that only has one ingredient - peanuts)
• 1/2 cup non-dairy, dark, chocolate chips

Line a 9x5 inch loaf pan with parchment paper. Slightly crush the flakes. I used my hands. But into a heat safe mixing bowl.

Add maple syrup and peanut butter to a small saucepan and heat until the peanut butter is melty. Whisk often to blend the two. Pour this into the flakes. Mix well.

Pour this into the lined loaf pan and press firmly down.

In a small heat proof bowl add the chocolate chips. Microwave the chips in 30 second increments. Stir after every 30 minutes. They don't have to be totally melted. Stirring them will help them melt.

Pour over the peanut butter mixture and spread to cover. Place in freezer until chocolate is set.

Remove from pan using the edges of the parchment paper.

Slice into 10 or 12 squares. I cut the loaf down the middle length wise and then sliced each of those in half. 

Enjoy!!!!