I used to rely on pre-workout drinks that tasted gross and left me feeling cold instead of energized. Then, I discovered Healthy Chocolate Banana Bread made with buckwheat and cacao powder. This wholesome treat quickly became my go-to before hitting the gym. The buckwheat provides a solid protein punch, while the cacao powder offers a natural energy boost. With the natural sweetness of bananas, it’s a delicious way to fuel up. Now, I feel warmed up and ready to tackle my workout, savouring every bite of this nutritious bread. It’s amazing how a simple, tasty alternative transformed my pre-workout routine and made all the difference in my energy levels and performance.
Healthy Chocolate Banana Bread
Ingredients
Wet Ingredients
- 3 pc ripe bananas
- 1 tbsp lemon juice
- 3 tbsp maple syrup or 3 medjool dates
- 2 tbsp soaked chia seeds
- 1/2 cup plant milk
- 1/3 cup melted coconut oil
- 1/4 tsp salt
- 1 tsp vanilla optional
Dry Ingredients
- 1 cup buckwheat flour sub plain flour
- 1 cup whole oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 cup cacao powder
- 3 tbsp hemp seeds
- Large handful of chopped walnuts sub almonds
Garnishing Ingredients
- 1 pc sliced banana
- 1 tbsp hemp seeds or chopped walnuts
- A sprinkle of sugar
Instructions
- Pre heat your oven to 175 degree C
- Mix all dry in a medium bowl with a wooden spoon.
- Whizz the wet in a high speed blender or food processor until pureed.
- Pour the prepared wet ingredient puree over the dry ingredients mix.
- Fold in until well combined. Add the seeds and nuts. Mix until just combined (Do not over mix!)
- Top with sliced banana, cut side up and a sprinkle of sugar.
- Bake for 40-50 minutes until a skewer comes out clean.
- Allow the bread to cool completely before cutting a slice.
- Toast a thick slice of the healthy banana bread and enjoy smothered with peanut butter and berries!
Notes
- When mixing the wet and dry ingredients, make sure the mixing is in one circular motion throughout. This will help retain the aerated texture.
- Do not open for at least the first 20 minutes as this when the fluffy texture will be formed. Opening the oven door during this period may make the bread sink and not be so fluffy.
- This banana bread keeps in the fridge for 5 days. However, it can sliced and frozen for up to 3 months
