Grain-Free Chocolate Chip Banana Bread

Banana bread loaf

It’s been a while since I posted–I’ve been super-busy with school, and having to keep up a technical blog for that (which I update more regularly, lol), but here, since we’re snowed in today, I created a new experiment. It turned out well, if a bit delicate, but really delicious. It has to bake quite a while, though, and my recipe below will be for muffins, which I originally planned to make, but then I wanted to try out these new silicone bread molds (see photo above) that my mother got me for Christmas. So, the baking estimate for the muffins is a guess–I can update the blog when I actually make them, or if someone else makes them, please comment and let me know how long it took, thanks! As for the loaf, though, it took a full hour and 25 minutes.

Grain-free chocolate chip banana muffins

yields 12 muffins or one loaf

1/2 cup almond flour
1/2 cup coconut flour
1/4 cup flax meal
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla
dash of salt
2 extra-large eggs (if using large, use 3)
1 cup mashed ripe banana (2-3)
1/2 cup maple syrup
1/2 cup applesauce
1/2 cup milk
3 tablespoons butter or coconut oil (melt or cut up fine)
3/4 cups chocolate chips
1/2 cups chopped walnuts

Preheat oven to 350F. Line muffin pan with papers or grease loaf pan. Mix wet ingredients first (starting with eggs–I used a stand mixer on medium and just left it running much of the time! Adding ingredients one by one as I gathered them). You can mix the dry ingredients (except chips and nuts) in a separate bowl and add them to the wet OR simply add dry ingredients one by one to the running mixer filled with the wet mix. Make sure to add the baking soda last, however. Fold in the chocolate chips and walnuts with a spatula (as the mixer may be straining at this point).

Pour into muffin cups or a bread mold and bake at 350F for 20-25 minutes (?) or until a toothpick inserted comes out dry. Loaves of bread will take longer, 1 hour and 25 minutes. Let cool before removing from pan and cutting.



Chocolate Coconut Milk Fudgesicles

First bite of fudgesicle

Want something rich and chocolatey, but vegan and dairy-free? Have I got the thing for you…and oh, so simple, too!

Sugar-free Vegan Chocolate Fudgesicles

1 14oz can organic coconut milk

1/4 cup xylitol (or sweetener of your choice–could use maple syrup, erythritol, etc)

1/4 cup cocoa powder (I used dutched Valhrona cocoa)

1 tsp vanilla

1 tsp almond extract (or other flavoring, such as peppermint extract)

Put all ingredients in a small saucepan and heat on gentle heat to mix, like making hot cocoa (you might need to whisk it smooth). Set aside and let cool.

%22Hot chocolate%22

Line a small tupperware container with plastic wrap or tinfoil that goes over the edge. (I used tinfoil this time, because I’ve read such terrible things about the hormone-disrupting attributes of plastic wrap, especially with leeching into warm things…) Pour the cooled mixture into this and let it freeze overnight.

Lined container

The next morning, take it out of the freezer and carefully lift it out of the container. It should be a frozen block, like this.

Frozen block

It should be somewhat easy to cut up into pieces, and then put them in a Cuisinart or Vitamix, and beat it until it resembles frozen yogurt.

before blending

You may need to “tamp” it, if using a Vitamix or blender. The end result should be a somewhat wet purée, as shown below.


Here’s where you get your pop/fudgesicle molds (you can find them in kitchen stores, and occasionally at Dollar stores). It’s really better, the more runny the mixture is, to get it into the molds. Here I didn’t have it quite runny enough (until the very end), and was sloppily ladling it in with a spoon (if it’s runny enough, I prefer to use a funnel). Also, if it’s less runny, it has more of a tendency to form air bubbles, necessitating poking it with a chopstick to break the bubbles and “tamp” the mixture more firmly into the mold.

Filling molds

Now, fudgesicles take time–they will need to chill at least another day to be barely firm enough to eat. If you need more instant gratification (and you don’t have molds), you can always just pour it back into the container (minus the liner) to store in freezer, and it will be ready to eat (soft serve) after letting chill 30 minutes.

If making fudgesicles, don’t forget to put in popsicles sticks! These molds hold around 2.5 oz each, so this recipe made 6 fudgesicles, overall.

Filled with sticks

It does get firmer after a few days, and after several days it has the PERFECT fudgesicle consistency. Makes 6 fudgesicles. (Note, this picture is after slightly less than a day, so it is still on the soft side). (If you made just a sorbet in the container, you can still stick a spoon in for a couple of days, and after that, “cut” it with a strong spoon, to eat it.)


As I noted in the ingredients, too, you can flavor these however you like–I happen to love almond and chocolate. But you could just use vanilla, or use peppermint, orange extract, you-name-it. Enjoy!