Trying to establish some self control and this is a start. Instead of baking the sweet potatoes in a pan, I figure if I bake it in cupcakes, I’d be less likely to eat them all. So far so good, I’ve only had one (but I’ll probably cave soon and eat the rest).
I got the recipe from PaleOMG, as with most of my recipes. (Is there any recipes of hers that aren’t delicious and so tempting to try?!)
Follow the instructions through. However, since it’s in a cupcake tin, bake at 350 for 15 minutes instead of 30 in the baking dish.
I made a little oopsie – left out one tablespoon of coconut flour so it was moister than it should have been. And forgot the chocolate chips in the batter so I sprinkled them in on top. Still delicious. Plus the walnuts, with the extra crunch. Yum. Help. I’m about to cave and eat another as I’m remembering the brownie and writing this post.
Someone help me before I eat this whole loaf. I’m already 1/4 into it and am so stuffed but can’t stop eating!! I need help. Stat.
This is what I’m about to stuff my whole body with. It’s absolutely amazing. It’s not over banana-flavored which sometimes is overwhelming. It’s the perfect amount and then the chocolate chips and walnut pieces mixed in, YUM!! SO much better than the previous banana bread recipe I posted a while back. That recipe has nothing on this one. So let me get to the recipe. I came across it on chowstalker, which brought me to here.
I changed the ingredients a bit, so here’s the list according to how I tweaked it:
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 pinch sea salt
- 3/4 cup chopped walnuts
- 1/2 cup chocolate chips (Enjoy Life brand) or a bit more depending on your preference
- 2 eggs
- 2 well ripened banana (the riper the better)
Mix all the dry ingredients in one bowl (almond flour, baking powder, salt, walnuts, chocolate chips). Mix the wet ingredients in another (whisked egg, mashed bananas). Fold the wet ingredients into the large bowl of dry ingredients. Transfer it to a loaf pan and bake for roughly 30 minutes at 350 F.
Side story: I almost burnt down my new apartment for this banana bread and it was SO worth it. Ok maybe I didn’t exactly burn it down. But the oven started smoking during preheat and I wasn’t sure why. Apparently new ovens have to run a while to burn off the oil that is on it. So slight mishap and delay that almost made me give up this recipe. But I’m glad I didn’t and was worth all the trouble I had to go through (fanning the apartment out with all the smoke for a while). Seriously. Try it.
It’s the weekend, so why not treat myself, right? And what better way than with some chocolate pancakes!
(Wow I apologize for this awful pancake picture and my terrible pancake flipping skills)
- 1 cup almond flour/meal
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon honey
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 tablespoon cocoa powder (I love an extra chocolatey taste so I measured out an extra teaspoon)
- Salt – just a pinch
Melt some coconut oil (or grass-fed butter) onto a skillet or a griddle – I used a skillet. Pour some of the batter, and flip in 2 minutes (or when the pancake starts bubbling). I was able to make 6 small/medium sized pancakes from this batter, which I served with some fresh strawberries.