[butts] - n. 1. A young woman who is smitten with food 2. A young woman who strives for balance

Chocolate Pomegranate Banana Bread

Chocolate Pomegranate Banana Bread

There’s no denying that banana bread is an all time classic treat- it’s easy to make, delicious, and crazy versatile. In the summer, I love adding stone fruit, like in my nectarine banana bread. I also love adding berries, chocolate, nuts… really anything I can get my hands on! And we all know that banana bread is best when topped with nut butter…

Since winter is here (aka 60 in LA), I knew I had to make a seasonal banana bread. Enter pomegranates. I love these lil guys- at this time of year I put them in my yogurt bowls, sparkling water, oats… so why not banana bread? And if I was going to make pomegranate banana bread, why not add in a lil bit of chocolate too to make it a party?

I hope you enjoy this chocolate pomegranate banana bread- its GF, Vegan, and refined sugar free! Let me know if you make it in the comments below and share it on Insta using #straighttothebutze.


  •  1.5 cups oat flour (gluten free if needed)

  • ¾ tsp baking powder

  • ¼ tsp baking soda

  • Pinch of salt

  • 2 ripe bananas

  • 1 tbs melted coconut oil

  • 1 tbs coconut sugar

  • 2 tbs chia seeds

  • 1 tbs cacao powder

  • 1 tsp vanilla

  • Seeds of ¼ pomegranate



To start, preheat oven to 350 degrees. In a medium sized bowl, mash the bananas. Add in the coconut oil, sugar, chia seeds, cacao powder, and vanilla. Mix thoroughly. In a small bowl, mix the remaining dry ingredients (flour, powder, soda, and salt). Pour slowly into wet ingredients, mixing bit by bit until fully incorporated.

Grease a small loaf pan with coconut oil. Pour batter into the pan and place in the oven for 15 minutes. Remove from oven and add pomegranate seeds to the top of the loaf. Place back in for another 5-7 minutes.

Once done, remove from oven and let cool before removing from pan. Serve with nut butter and enjoy!

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