I’m going to get real deep here for a second. I’m going to ask a question(s) that most females ask at least once in their life. Where do all the bobby pins, hair ties, chapsticks, and mismatched socks of the world end up??!?!?
No. But seriously… I am convinced that there is a lost and found of just these items. Not that I would want someone else’s hair accessory or used socks. Or would I? I always wonder about these misplaced items and then think to myself, “not this time little bobby pin, I will not lose you.” Without fail, fast forward to me purchasing another package of bobby pins :/
Now with food, I wonder what do people do with the overly ripe produce? I grew up NEVER being allowed to waste food. I am thankful that my parents made me appreciate and respect the food that we had in our kitchen. There are starving individuals around the world and I think too many people look at their produce drawer or fruit bowl and toss the food out. Unless you have been living under a rock, you have enjoyed a slice of warm banana bread or a banana nut muffin of sorts. This is what the world has decided the fate of overly ripe bananas should be.
I am not here to argue fate. But I think I might have just created a pretty fancy-fanc twist on banana bread. My thought process:
I love chocolate.
I love brownies.
I love banana bread. …
Whoa, I can make super chocolatey banana bread. Per the usual, I tried to justify eating not one, but three different types of chocolate. I decided, if I am eating chocolate, I should probably use healthy fats, unprocessed sugars, and limit the cereal grains. The bananas bring a lot of moisture and natural sweetness to this bread and you really do not notice that coconut flour or coconut oil are substituting the usual butter and flour.
Baked goods you can feel a little less guilty about. That is my kind of treat! Now that I have found yet another use of my brown bananas, I guess I should work on a solution for the other lost items ;)
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 16 bars
3 ripe bananas
1 t vanilla extract
1/4 C coconut oil, melted
1/4 C light agave syrup (alternatively honey or maple syrup)
1/2 C coconut flour
1/2 C hemp seeds (alternatively hemp hearts)
1/2 C dark cocoa powder
1 t baking soda
1 C dark chocolate chips
1/4 C cocoa nibs
- Preheat oven to 350F and grease 9×9 baking pan with cooking spray.
- In a medium mixing bowl, combine bananas, egg, vanilla, coconut oil, and agave syrup using a hand/stand mixer.
- Add dry ingredients, except cocoa nibs, to the bowl and incorporate into wet ingredients. Do not over-mix.
- Pour batter into baking pan and spread evenly with spatula. Sprinkle cocoa nibs over batter and press down gently with hand. Bake at 350F for 30 minutes, then turn off oven and continue baking for 5 additional minutes. Remove from oven and allow to cool completely before slicing.