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Add all of your ingredients into your blender, pour into a pan, and bake it up while you’re showering… you’ll then be beckoned back into your kitchen by a heavenly aroma, and your family will think you’re a Life LEVEL: professional Baker with superhuman capabilities all before 8 am!
❤Rachel
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Chocolate Chip Blender Banana Bread
This Bread is SERIOUSLY DELIGHTFUL!
The ingredients and method could not be simpler, which makes this an excellent weekday breakfast option.
Add all of your ingredients into your blender, pour into a pan, and bake it up while you’re showering… you’ll then be beckoned back into your kitchen by a heavenly aroma, and your family will think you’re a Life LEVEL: professional Baker with superhuman capabilities all before 8 am!
Rachel’s Notes:
Try adding 1/2 teaspoon of cinnamon to the batter if you love cinnamon.
Also, try adding 1/2 teaspoon of pure vanilla bean extract for another level of flavor.
Use any dark chocolate chips of your choice: the higher the cacao percentage, the healthier!
I really think mini chips work best for bread because they don’t overpower, or cause big pockets of chocolate that sink the bread.
If you’re looking to keep sugars lower; try Lily’s brand chocolate that is sweetened with stevia.
Also, sweetness factor is such a very personal preference, so you may want to use less or more honey/maple syrup, depending on YOUR family’s taste preferences.
Chopped walnuts or pecans would also be a fabulous mix-in if nuts are your thing.
makes 12 servings
makes 12 servingsIngredients:
- 2 cups old fashioned rolled oats
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 medium, very ripe bananas
- 1/4 cup raw honey or pure maple syrup
- 2 large eggs, at room temperature
- 2 Tbsp melted ghee, clarified butter, or unrefined coconut oil
- 1/4 cup mini dark chocolate chips
Preheat your oven to 350 degrees f. and line an 8×4 inch loaf pan with parchment paper. Place the oats and baking soda in a blender, and process until flour-like consistency.Add in the remaining ingredients, except for the chocolate chips, and pulse for about a minute more. I like to stop halfway and scrape down the sides of the blender with a rubber spatula.Stir in the chocolate chips, then pour the mixture into your prepared loaf pan. If you want to, you can sprinkle a few more chocolate chips on top.I also set 1/2 of sliced banana on top of the bread as shown to make it look pretty, but this step is totally optional. Bake for 35-45 minutes in your preheated oven, or until a toothpick inserted in the center of the loaf comes out clean.Allow your bread to cool on a rack, then slice and serve. Refrigerate any banana bread that isn’t eaten within 24 hours. Because there are no preservatives, it needs to be wrapped up and kept in the fridge…I like to pull it out, then toast up a slice for breakfast!
Enjoy!
Preheat your oven to 350 degrees f. and line an 8×4 inch loaf pan with parchment paper. Place the oats and baking soda in a blender, and process until flour-like consistency.
Add in the remaining ingredients, except for the chocolate chips, and pulse for about a minute more. I like to stop halfway and scrape down the sides of the blender with a rubber spatula.
Stir in the chocolate chips, then pour the mixture into your prepared loaf pan. If you want to, you can sprinkle a few more chocolate chips on top.
I also set 1/2 of sliced banana on top of the bread as shown to make it look pretty, but this step is totally optional. Bake for 35-45 minutes in your preheated oven, or until a toothpick inserted in the center of the loaf comes out clean.
Allow your bread to cool on a rack, then slice and serve. Refrigerate any banana bread that isn’t eaten within 24 hours. 
Because there are no preservatives, it needs to be wrapped up and kept in the fridge…I like to pull it out, then toast up a slice for breakfast!❤Rachel
Ingredients
- 2 cups old fashioned rolled oats
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 medium, very ripe bananas
- 1/4 cup raw honey or pure maple syrup
- 2 large eggs, at room temperature
- 2 Tbsp melted ghee, clarified butter, or unrefined coconut oil
- 1/4 cup mini dark chocolate chips
Instructions
- Preheat your oven to 350 degrees f. and line an 8x4 inch loaf pan with parchment paper.
- Place the oats and baking soda in a blender, and process until flour-like consistency.
- Add in the remaining ingredients, except for the chocolate chips, and pulse for about a minute more. I like to stop halfway and scrape down the sides of the blender with a rubber spatula.
- Stir in the chocolate chips, then pour the mixture into your prepared loaf pan.
- If you want to, you can sprinkle a few more chocolate chips on top.
- I also set 1/2 of a sliced banana on top of the bread as shown to make it look pretty, but this step is totally optional.
- Bake for 35-45 minutes in your preheated oven, or until a toothpick inserted in the center of the loaf comes out clean.
- Allow your bread to cool on a rack, then slice and serve.
- Refrigerate any banana bread that isn't eaten within 24 hours. Because there are no preservatives, it needs to be wrapped up and kept in the fridge...I like to pull it out, then toast up a slice for breakfast!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 cups old fashioned rolled oats
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 medium, very ripe bananas
- 1/4 cup raw honey or pure maple syrup
- 2 large eggs, at room temperature
- 2 Tbsp melted ghee, clarified butter, or unrefined coconut oil
- 1/4 cup mini dark chocolate chips
Instructions
- Preheat your oven to 350 degrees f. and line an 8x4 inch loaf pan with parchment paper.
- Place the oats and baking soda in a blender, and process until flour-like consistency.
- Add in the remaining ingredients, except for the chocolate chips, and pulse for about a minute more. I like to stop halfway and scrape down the sides of the blender with a rubber spatula.
- Stir in the chocolate chips, then pour the mixture into your prepared loaf pan.
- If you want to, you can sprinkle a few more chocolate chips on top.
- I also set 1/2 of a sliced banana on top of the bread as shown to make it look pretty, but this step is totally optional.
- Bake for 35-45 minutes in your preheated oven, or until a toothpick inserted in the center of the loaf comes out clean.
- Allow your bread to cool on a rack, then slice and serve.
- Refrigerate any banana bread that isn't eaten within 24 hours. Because there are no preservatives, it needs to be wrapped up and kept in the fridge...I like to pull it out, then toast up a slice for breakfast!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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