Toasted Coconut Banana Bread
For years I have resisted putting a banana bread onto my blog because quite frankly it’s way over done, and it always felt a bit basic. That was until recently when my client asked for a banana bread for their weekly meal prep and they raved it as “the best dessert I have ever made for them”. I wasn’t surprised as I have had this banana bread up my sleeve for years, but I made it again the very next day for myself just to see if it matched those expectations and well, my client wasn't wrong….it really was the best banana bread ever! It’s soft, chewy, moist, and the mini chocolate chips really bring everything together.
This toasted coconut banana bread is so decadent and delicious, that even if you don’t usually like banana bread, you will love this recipe. The mix of almond flour, coconut flour, and oat flour not only makes this gluten free, but the trio of flours helps this recipe stay soft and almost spongy, instead of the dry and crumbly versions you get at most cafe’s and coffee shops. The best part: this banana bread is 100% dairy free, egg free, and gluten free! That’s a win, win, win in my book.
This recipe is:
refined sugar free
gluten free
dairy free
simple and easy
a perfect on-the-go snack
Make this as a meal prep for your busy work week ahead, because you can just slice off a few pieces and bring them with you as a quick snack to get you through the day.
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Makes one standard bread loaf:
The Goods:
2 ripe bananas, smashed + 1 for the garnish
1/2 cup coconut sugar
1/2 cup unsweetened soy milk
3 flax eggs, (3 tbsp flax meal + 1/4 cup water)
1 tsp vanilla extract
1 tsp apple cider vinegar
1/4 cup unrefined coconut oil
1/2 cup coconut flour
1/2 cup almond flour
2 cups gluten free oat flour
1 tsp baking soda
1 tsp baking powder
Pinch of salt
1 cup mini vegan chocolate chips, divided
2 tbsp coconut flakes
Sprinkle of Maldon flakey sea salt
The Method:
Preheat ove to 350.
In a large mixing bowl, add the bananas and smash them up with a fork. Once the banana’s are mashed up, toss in the coconut sugar, soy milk and stir with a fork until everything is mixed. Set aside.
Grab a small bowl and make your flax egg. Add the flax egg, vanilla extract, apple cider vinegar, coconut oil, coconut flour, almond flour, and stir with a fork until everything is mixed. This is the wet mixture. Set aside.
In another small bowl, toss in the oat flour, baking soda, baking powder, pinch of salt and stir with a fork to get everything incorporated. This is the dry mixture.
Now slowly add the dry mix to the wet mixture 1 cup at a time while stirring. Once you have added everything together and have a batter, fold in 3/4 cup of chocolate chips.
Grab a bread loaf pan and line with a dash of coconut oil, and line the pan with a single sheet of parchment paper. This way, the sides will be lined with parchment, but the two smaller sides will be exposed to the loaf pan, but the coconut oil will prevent any sticking.
Pour in all the batter into the lined loaf pan. Place the last banana sliced in half on the top in the middle as a garnish. Sprinkle the remaining 1/4 cup chocolate chips, some coconut flakes, and a few pinches of Maldon flakey sea salt.
Bake at 350 for 50-55 minutes. Use a toothpick to check if it's finished at the end. Remove from the oven and let it cool for 10-15 minutes before enjoying.
Store in an airtight container in the fridge, and consume within for 5-6 days for best results.
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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