I’ve been in the kitchen on a banana bread kick lately (is there any better way to use sad-looking brown bananas?), but I figured there were enough banana bread recipes on the Internet. Why not spice things up a little? So I present to you moist, chocolatey BROWNIE banana bread.
Vegan, gluten-free, sugar-free, oil-free and 100% PCOS-friendly.
Black beans are a great source of fiber, protein, and folate. I advise my clients with PCOS to include both fiber and protein in every meal. Folate is particularly critical for women trying to conceive. Black beans can also help manage blood sugar levels which is important for PCOS fighters, pre-diabetics, and diabetics.
The chocolatey factor comes from unsweetened cocoa powder. This may be surprising but cocoa is considered heart-healthy as it may help improve cholesterol levels, insulin resistance and reduce blood pressure. Women with PCOS often have increased LDL cholesterol, insulin resistance, and high blood pressure.
Very ripe bananas make an excellent sweetener for baking healthy recipes. I often use other sweeteners, too, like apple sauce or dates which could be added if this recipe isn’t sweet enough.
- 2 cups black beans
- 1/2 cup unsweetened cocoa or cacao
- 3 very ripe bananas
- 1 cup quick or rolled oats
- 1/4 cup almond butter
- 1/4 cup nut milk
- 1 tsp baking powder
- crushed almonds for topping
- Combine all ingredients together in a food processor.
- Line a bread pan with parchment paper.
- Pour mixture into the pan carefully.
- Top with almonds.
- Bake at 350 deg F for 35 minutes, checking periodically with a toothpick.
This recipe was inspired by my original black bean brownie recipe which can be found here. I opted to replace the oil with almond milk to make this treat even more heart-healthy.
For more healthy sweet treats, check out my vegan ebook for purchase here.
If you make this recipe, tag me on Instagram @dr.dylancutler. I would love to share it with others to inspire healthy baking. Enjoy!