Sugar-free January is off with a bang! I have been really excited so far with this challenge and how my body has reacted. Like I have said before, in my last sugar-free January post (here), I talked about the ‘why’ behind this challenge for me. I do this challenge every year to change my habits, clear my taste buds, and reconnect to whole foods after about 6-months of recipe testing for Christmas. As a recipe developer and food photographer, holiday baking starts in the summer and continues through December. I start working with brands on content in mid-July and typically wrap holiday content by October and then I start for myself! The months of sugar starts altering my tastebud’s sweet receptors. Come January, sweet things are not as sweet as they should be.
One thing that I have been enjoying this month so far has been bananas! I am not someone who gravitates towards bananas for fruit. To me, there are so many more enjoyable fruits. But lately, I have been really into bananas. Bananas and peanut butter on toast, frozen dark chocolate-dipped bananas, and my all-time favorite sugar-free banana bread. I had a realization the other day, my craving for sugar is more craving for snacking when we watch a show after dinner. My go-to after dinner snack is PopZero Cinnamon Toast popcorn. It is an unreal snack! I am a huge cinnamon lover and a huge popcorn fan. I also love to add little chocolate chips when I needed that cinnamon and chocolate fix after dinner. That is where the double chocolate chip banana bread was born.
Let’s Start Baking!Print
A deep chocolate take on the best banana bread, but sugar-free! This bread is sweet, rich and full of rich chocolate flavor without the sugar! Not only is this bread sugar-free but it is gluten-free and dairy as well!
- 1/3 cups of melted vegan butter
- 3/4 cups of maple syrup
- 3/4 cups of almond or cashew milk (I use cashew milk)
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of vanilla extract
- 1/2 tsp of salt
- 2 ripe bananas
- 1 egg or flax egg
- 1/2 cup of cocoa powder
- 2 1/4 cups of gluten-free flour
- 1/2 cups of chocolate chips
- Preheat your oven to 350°F and grease your loaf pan with vegan butter
- Melt your vegan butter and add to your bowl
- Add your maple syrup and almond milk
- Mix until well combined
- Next, add in your vanilla extract, salt, baking powder, baking soda until combined
- Slowly add in your 1/2 cups of cocoa powder, scraping the sides of the bowls down to make sure nothing is dry
- Peel and add your ripe bananas to the batter and mix until the banana is broken into smaller pieces, but not fully broken down
- Add in your gluten-free flour one 1/2 cup at a time and scraping the sides down to ensure all the flour is mixed in
- Lastly, fold in your sugar-free dark chocolate chips
- Pour the batter into the prepared loaf pan, level the top and spread to the corners
- Bake for 45-50 minutes until a toothpick that is inserted comes out clean
*to make a flax egg mix 1 tbsp of ground flax meal and 2.5 tbsp of water, let it sit for 5 minutes to form a thick texture and add to your mix
Keywords: sugar-free double chocolate banana bread
One thing that I want to make clear is that sugar-free January is a personal challenge. I got the funniest call from my grandpa yesterday making sure that I am not giving health advice. He is in fact a doctor so I definitively appreciate his concern. As a food blogger, and recipe developer, I make it very clear that I am not going to give health or nutritional advice on my platform. My expertise is in the development of recipes for flavor, texture and allergies (ie celiac, and gluten-free). The reason that I do this challenge is purely personal. As a blogger, I find it fun, encouraging and more to share my daily adventures with my audience! So from my Grandpa Dr. Joe and I, enjoy this challenge as a personal challenge for yourself!