Bananas. Coconut. Chocolate. Are we on vacation in some warm, tropical place already? Oh well, we’re not…but this banana bread is still delicious and makes an awesome breakfast or snack.
Adapted from Flour’s Famous Banana Bread recipe 🙂
Yield 1 loaf
1 2/3 cup of organic whole wheat flour, spelt flour, or your favorite gluten-free mix
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of salt
1/3 cup of unrefined cane sugar
1/3 cup of coconut sugar or brown sugar
2 eggs, at room temperature
1/2 cup of refined coconut oil, melted and cooled slightly
4 very ripe bananas, mashed
1/4 cup of almond milk (I love using toasted coconut almond milk)
2 teaspoons of vanilla extract
1-1 1/2 cups of shredded coconut, toasted
1/2-3/4 cup of mini chocolate chips
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease well with coconut oil. Set aside.
In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk well and set aside.
In a large bowl, whisk together the eggs and sugars until light and fluffy, about 3 to 4 minutes. Carefully whisk in the oil, then add the mashed banana, almond milk, and vanilla extract. Whisk well to combine.
Add in the dry ingredients and gently fold with a spatula. Once no specks of flour remain, add the toasted coconut and mini chocolate chips and fold to incorporate.
Pour the batter into the prepared loaf pan, using a spatula to help you out. Then, place the loaf pan in the middle rack of the oven and bake until a toothpick comes out clean in the center, about 1 hour.
Let the banana bread cool in the pan for at least an hour (preferably two), then transfer the bread from the pan to a cooling rack to come to room temperature. Store in an airtight container for up to 4 days, or slice and freeze for later consumption.