Gluten Free Chocolate Banana Bread

fudgy black bean banana bread

So I was going to make Rachel's unbelievably amazing grain free black bean brownies one day...but I had maybe a quarter of the ingredients on hand. I still wanted something chocolate and refined sugar free, dairy free for Brian, so instead, I ended up making vegan chocolaty black bean banana bread. What? Yeah, that's right. Weird, I know but turned out to be quite addicting. These are kinda a mix between brownies and banana bread - with the bonus of being dairy free, gluten free, and refined sugar free.

As Brian says, I am good at justifying my chocolate intake, and I even justified eating this one the next day for breakfast because it was made of bananas and oats. So while this could be a good afternoon snack or post-work munchy...you may also eat it for breakfast....with yogurt for bonus goodness :)

Gluten Free, Vegan Chocolate Banana Bread
Ingredients

gluten free, dairy free, refined sugar free chocolate banana bread

2 cups of dry black beans (soak overnight)
2 bananas (I recommend them on the speckly side vs green for a sweeter and less banana-ie taste)
1/4 cup of raisins
1/4 cup gluten free oats (Bob's Red Mill has some)
3/4 cup of unsweetened cocoa
3/4 cup of date sugar (optional or you could try coconut sugar)
1/2 cup organic fair trade agave or honey
2 tbs ground flax
1 tsp vanilla extract

1. Cook the beans for about 45 minutes to an hour or until fairly soft. (Bring to a boil then simmer) I've read that you don't even need to cook them because you will bake them, but I got nervous about that causing stomach issues (aka I was scared of making brian a stinky butt), so I cooked them at the last minute...let me know if you try it uncooked...and how your stomach feels after ;)
2. Preheat oven to 350 degrees.
3. Pour the oats in your food processor and process until you have a flour like texture, but no worries about it being super fine or anything. A couple spins should be good enough. Set aside in a cup or bowl.
3. Drain the beans and blend in the food processor.
4. Add in the raisins and bananas and blend. Then add in the agave, cocoa, vanilla, date sugar, oats, and flax. Blend this all really well.
5. Put a tsp of coconut oil in a square glass baking dish and place it in the oven for a minute to let the coconut oil melt. Then swirl it around to grease the pan and then pour in your batter.
6. Bake uncovered for 30 minutes or until set. I think these taste best cold or at room temperature...and best for breakfast!