(Vegetarian [0], Vegan, Dairy-free, Egg-free, and Refined Sugar-free)

Got your eye on somebody new this V-day? Why not bake them up a delicious healthy quick-bread? Not your momma's fruit cake, this recipe is brimming with natural aphrodisiacs like chocolate, bananas, oats, and honey. Because you never know what might happen after breakfast....

6 oz. Bittersweet Scharffen Berger Chocolate [1] (3 squares)

1/4 cup organic [1] canola oil (Spectrum [2])
3/4 cup honey
3 large ripe bananas
2 Tbsp. flax seed meal mixed with 1/4 cup + 2 Tbsp. hot water ("flax eggs")
juice of half a lemon
1/2 tsp. cinnamon
1 1/2 cups spelt flour (Arrowhead Mills [3])
1/2 cup oat flour
2 tsp. aluminum-free baking powder
1/2 tsp. kosher salt

Preheat oven to 350 degrees. Chop chocolate into pieces the size of an almond or smaller, and set aside in a microwave safe bowl. Use an electric mixer to combine canola oil and honey. Mash in bananas, and blend thoroughly. Add "flax eggs", lemon juice, and cinnamon. In a separate bowl, combine spelt flour, oat flour, baking powder, and salt. Combine the two mixes. Melt chocolate in a microwave in 30 second increments, stirring between each with a wooden spoon. Do not overheat the chocolate as it burns very easily. Once melted, scoop out 1 heaping cup of batter and mix thoroughly into the melted chocolate. Oil a loaf pan and dust with a little spelt flour. Spoon the batters into the loaf pan in two layers, alternating spoonfuls of banana and chocolate to simulate a checkerboard. To create swirls, run a knife through the batters in a swirling motion. Bake 1 hour, rotating the pan halfway through. To see if the cake is done insert a skewer into the center of the bread. It should come out clean (perhaps with a little melted chocolate). Let cool in pan on a rack for 10 minutes. Then invert onto rack, flip and let cool completely before slicing. Makes about 8 servings.

From Recipes for Love [3]