If brownies and banana bread got together and made a vegan, gluten-free, sugar-free baby, this is what would happen.
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!
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Vegan, gluten-free, refined sugar-free cookies that support hormonal health and blood sugar balance.
Baking (especially cookies) is one of my favorite self-care activities whether it is on my own, with friends, family, or kids. Both baking and cooking can be soothing for our mental state as it requires being mindful. Mindfulness is simply the act of paying attention to the present moment. When we are baking, we have to put our phones down and get our hands dirty! One study even found that baking easy, simple recipes can enhance focus, creativity, and happiness.
Plus, with the ingredients in these cookies, baking can be beneficial for our physical health! I’ve created a cookie with plant-based protein, antioxidants, and superfoods that our hormones and blood sugar will love. I also left out several typical cookie ingredients that can wreak havoc on our hormonal and metabolic health, like refined sugar, oils, and dairy.
I used Nanopro vegan protein powder which is made from non-GMO yellow pea, brown rice, and chia seed. This combination provides all essential amino acids. It is particularly high in lysine which is important for calcium absorption and collagen production. The main sources of lysine in a vegan diet are beans, peas, and legumes.
Plant protein powders can often be difficult to digest. People often find they cause bloating or abdominal discomfort. Nanopro contains ProHydrolaseTM which assists the protein to break down, digest, and fully absorb.
Try out these cookies for yourself and tag me on Instagram @dr.dylancutler!
- 2 scoops vegan protein powder (Biopharma Scientific in vanilla toffee)
- 3/4 cup unsweetened apple sauce
- 2 tbsp ground flaxseeds
- 2 tbsp cacao powder
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp cinnamon
- ½ cup almond milk or water
- pinch of salt
- Preheat oven to 400F.
- Line a baking sheet with parchment paper.
- Combine and mix all ingredients in a large bowl. Add more water or protein powder depending if the batter is too dry or wet.
- Place spoonfuls of dough onto a baking sheet.
- Bake for 15 minutes.
- Remove from the oven and let cool.
- Store in freezer for a cool treat.
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This post was sponsored by Biopharma Scientific. I do not receive affiliate commission on products purchased from Biopharma Scientific.
For more healthy treats check out these recipes.
A creamy, dairy-free ice cream cake with a secret ingredient: tofu!
A creamy plant-based, dairy-free tofu ice cream cake made from only 6 ingredients!
I know, I know, the words ‘tofu’ and ‘cake’ aren’t usually used together BUT don’t knock it ’til you try it! I have been experimenting with tofu in various recipes and its versatility as a sustainable, affordable plant protein is unmatched. It’s clear our environment needs a shift towards plant proteins, and the health benefits of soy continue to be shown in research. Not only does soy contain all 9 essential amino acids but it is also a good source of B vitamins, fiber, potassium, and magnesium. Contrary to popular opinion, studies indicate that soy may be protective against heart disease, memory and cognitive declines, prostate and breast cancers. Soy contains phytoestrogens that have been shown to improve the metabolic and hormonal profiles of women with PCOS, the most common reproductive condition.
If you have been reading my blog for a while, you know I’m all about food with a purpose, so here’s a delicious twist on an old favorite of mine, a gloriously soft and creamy ice cream cake (but without the dairy and sugar!).
- 1/2 lb strawberries, fresh or frozen
- 1 cup cashews, soaked in boiling water for 30 minutes
- 1 package or 300 g soft tofu (optional: use Coconut Tofu Dessert for a sweetened version)
- 20 small dates, soaked in boiling water for 30 minutes
- 1/2 cup almonds
- 1/2 cup shredded unsweetened coconut
- springform pan
- food processor or high-speed blender
- For the crust, combine dates, almonds and coconut in a food processor on high-speed blender until all ingredients come together. You should be able to mold it into the base of your round pan. (I greased my pan with coconut oil, or use parchment paper if you are avoiding oil).
- Place pan in freezer for base layer to firm up.
- To begin the pink layer, blend strawberries, cashews and tofu in a food processor or high-speed blender until smooth.
- Pour pink layer over base layer.
- Put cake pan in the freezer for 4 hours.
- Remove cake from freezer 30 minutes before serving to soften.
Check out another dairy-free cheesecake recipe I’ve made here.
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This post was sponsored by Sunrise Soya Foods. I do not receive affiliate commission from Sunrise Soya Foods.