CHOCOLATE & PEANUT BUTTER
BANANA BREAD RECIPE

We absolutely love this Chocolate & Peanut Butter Banana Bread recipe from the Minimalist Baker… In fact, we just LOVE the Minimalist Baker! Husband and wife team, John and Dana, created The Minimalist Baker as “a space for simple, delicious food” which often uses 7 ingredients or less. Their site features a wide range of recipes, which cater for everyone. They also have a section called “one bowl” which is where we found this mouthwatering, Vegan and Gluten Free, Chocolate & Peanut Butter Banana Snack Bread recipe… Not only can you make this wonderful recipe using just one bowl, but you can also use TWO dairy free, Chi ingredients; Chi 100% Natural Coconut Milk and Chi Coconut Oil. Screen Shot 2014-11-06 at 16.51.24

CHOCOLATE PEANUT BUTTER BANANA BREAD

Preparation Time: 15 mins Cooking Time: 1 hour

Author: Minimalist Baker Recipe type: Snack, Breakfast Cuisine: Vegan, Gluten Free Serves: 10
INGREDIENTS Please note: these measurements are according to US guidelines. For UK measurement conversions, use Good to Know Cups to Grams Converter or similar.

  • 1 flax egg ( 1 Tbsp flaxseed meal + 2.5 Tbsp water | or sub 1 egg)
  • 3 medium ripe bananas (~1.5 cups)
  • 3.5 tsp baking powder
  • pinch sea salt
  • 1/3 cup salted natural peanut butter (smooth or crunchy)
  • 2.5 Tbsp rape seed or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed light brown sugar
  • 2-3 Tbsp agave or maple syrup
  • 3/4 cup unsweetened almond or other non-dairy milk
  • 1 1/4 cup almond meal
  • 1/2 cup unsweetened cocoa powder
  • 1 cup gluten free flour blend
  • 1 cup gluten free oats
  • 1/4 cup dairy free chocolate chips
  • OPTIONAL: 1/4 cup Peanut Butter Chips
 
INSTRUCTIONS
  • Preheat oven to 350 (PLEASE NOTE: this is according to US oven temperature settings) and line a loaf pan with parchment paper or spray with nonstick spray.
  • Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate.
  • Add banana and mash thoroughly.
  • Add all ingredients through almond milk and whisk vigorously to combine.
  • Add cocoa powder, almond meal, gluten free flour blend, oats and stir.
  • Last, stir in chocolate and peanut butter chips (if using).
  • Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
  • Let cool completely before cutting or it will be too tender to hold form (preferably overnight).

Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.

 
NOTES
*Nutrition information is an estimate for 1 of 10 slices of bread including both chocolate and peanut butter chips.
*USA Measurements
 
NUTRITIONAL INFORMATION
Serving size: 1 of 10 slices Calories: 377 Fat: 18.5g Saturated fat: 4g Carbohydrates: 51gSugar: 22.4g Sodium: 90mg Fiber: 8g Protein: 8g

CREDIT: John and Dana, The Minimalist Baker | http://minimalistbaker.com/ @minimalistbaker

 

Ingredient suggestions from Chi…

Chi Organic Virgin Cold Pressed Coconut Oil

Chi Coconut Oil

Chi 100% Natural Coconut Milk

Milk-Natural-150x-276

THE ART OF
THE PACKED LUNCH

The start of school term has got us thinking about the art of the packed lunch.  With such a larger focus now on children being sent off to school with a nutritious lunch we got thinking about healthy packed lunches adults can take to the office too.  Eating a healthy and balanced diet can take some planning as a lot of convenience foods can be full of hidden preservatives, sugars and other unwelcome ingredients

Preparing your lunch the night before is a good solution to the lunchtime healthy eating conundrum.  It is important to make something that is going to fill you up, there’s no point having a light lunch only to find yourself reaching for a chocolate bar at 3 o’clock!

Why not try a healthy pitta filled with mixed vegetables, chicken, turkey or tuna for your packed lunch?  Or what about a Scandinavian inspired open sandwich served on rye bread?  This recipe from BBC Good Food for an avocado and smoked salmon version is making our mouths water!

Salads and soups can be an extremely versatile lunchtime option.  Mix up your salads by trying different greens – mixed leafs, spinach, kale, watercress – and add a range of other vegetables like avocado, tomatoes and cucumber.  For a heartier salad add pulses or grains such as quinoa, lentils and beans.  We like the look of this tuna and bean salad from Delicious magazine.

As the weather gets cooler soup becomes an increasingly more appealing lunch option.  Making your own soup at the beginning of the week can mean you have lunch for most of the week.  Making soup is so easy; try whizzing up a selection of your favourite vegetables or add stock to cut vegetables and simmer.  Serve with Ryvita’s, rye bread or a wholemeal bread roll.

Try packing some healthy snacks in with your lunch.  Pack plenty of fresh fruit and vegetables, like chopped carrots or cucumber to snack on.  We love the raw bars from our friends at Purple Balance for a mid-afternoon pick me up.   Last but certainly not least, ensure that you pick your favourite Chi to keep you happy and hydrated.   Haven’t tried all of our flavours yet?  Then have a look here for more information