January 04, 2014


Cheat Day Chocolate Bread is a chocolaty, moist, and delicious dessert bread with hidden, nutritious ingredients. Treat yourself without breaking your diet!

Cheat Day Chocolate Bread
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Once upon a time in a not too distant past, I had a blog dedicated to healthy and kid-friendly food. I reworked a brownie recipe from said blog and transformed it into a quick bread. It is a perfect, healthy option to quell a snack attack without jeopardizing an eating light diet plan.

What this bread doesn’t have are a whole lot of saturated fats and tons of sugar. There is no butter, and there is combination of egg/egg substitute and sugar/sugar substitute. What it does have are added nutrients, protein, and fiber from black beans, cocoa powder (yes, it’s good for you), flaxseed, and banana. Most importantly it is chocolaty, moist, and delicious.

If the words “black beans” scare you, please don’t let them! You won’t see them and you won’t taste them. They are there to help make the magic happen. (I have fed black bean sweets to unsuspecting victims…I mean subjects…who lived to favorably talk about it.) See it for yourself and try out this recipe.



1/2 cup flour
1/4 cup unsweetened dark cocoa powder
2 tbsp. ground flaxseed
1/4 cup mini chocolate chips
1/8 tsp. baking powder
1/2 tsp. baking soda
1 cup canned black beans, rinsed and drained
1/3 cup ripe mashed banana
1 large egg
2 tbsp. vegetable oil
1/4 cup egg substitute
any sugar substitute equivalent to 2/3 cup sugar ( I use combo of 1/4 cup sugar + 1 1/2 tsp. white Stevia powder)
1 tbsp. powdered sugar for dusting
1 1/2 tsp. vanilla extract


Preheat oven to 350 degrees. Grease an 8” loaf pan.

Combine flour, cocoa powder, flaxseed, chocolate chips, baking powder, and baking soda in a bowl. Set aside.

Add beans, banana, egg, oil, sugars, and vanilla extract to a food processor and process for 45 seconds. Remove blade. Cover the hole in center of bowl with fingers. Add dry ingredients and stir until combined using a small rubber spatula. Pour batter into prepared pan. Cover lightly with foil. Bake for 25 minutes. Remove foil. Bake for an additional  10 to 15 minutes maximum. Cool and unmold. 

Dust with powdered sugar and serve. Refrigerate unused loaf.

Use sugar substitute entirely or a combination of sugar/sugar substitute as I did. White Stevia powder is much sweeter than table sugar, therefore only a small amount is used in this recipe. If using other sugar substitutes, adjust quantity accordingly and to taste.

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