You look at this recipe and say..HEY I thought you were eating healthy? I know I know, B U T…my kids have the right to eat some nummy food and I have been depriving them of it because, well honestly, because I CAN’T have it in the house I am too tempted. I have been eating healthy for 8 weeks now and I think I can handle eating one or two of these delicious cake bites. Tastes like banana bread with a lighter cake texture and a sharp dark chocolate to satisfy that chocolate craving too. Hope you enjoy as we have…remember MODERATION!
I won a giveaway from a friend who runs A Girls Gotta Nest, she recently had acquired Coconut Flour and then found out she couldn’t use it. Luckily I won it and have been using it since the day I received it from her. It is gluten-free and makes everything taste just a little better in flavor.
1 cup all purpose white flour, sifted
1 cup organic coconut flour, sifted
2 tsp. baking powder
1/2 tsp salt
1/2 cup packed dark brown sugar, sifted
1/2 cup white granulated sugar
2 tsp. wheat germ
2 eggs, room temp
1 cup plain yogurt ( you can sub in greek yogurt, you will have a stiffer dough)
1 tsp. vanilla extract
1/3 cup coconut oil
3 bananas, mashed
1 cup dark chocolate chips
toasted coconut for topping
Directions –Preheat oven to 400 degrees F.
Mix all dry ingredients together with whisk and set aside.
Beat eggs, add vanilla & yogurt and mix well. Add coconut oil and bananas and mix well again.
Add dry ingredients (except dark chocolate chips & toasted coconut) to wet in 3 batches. Stir until combined but do not over mix.
Fold in dark chocolate chips
Using a tablespoon, add 2 tbs to brownie pan (or a muffin tin) and top with toasted coconut, bake for 15 minutes or until toothpick inserted comes out clean.
Like this recipe? You might like these other ones from Sweet Heat Chefs too!