This is a slight adaptation of my Refined Sugar-Free Chocolate Banana Bread recipe with a twist. I ran out of applesauce for that recipe (which always replaces an oil/fat in a baked good) so I like baking with coconut oil. Lending to the coconut flavor of this tasty treat, I sprinkled a generous amount of unsweetened coconut flakes on top for a beautiful texture and nutty flavor.
The rich chocolate from the cocoa powder is so indulgent with the coconut oil. The smell when you bake this, guys, forget it. Just go jar that smell because it's that good. Is there anything better than the smell of toasted coconut and chocolate together? Let me know 🙂
So, this is of course:
Let me know how it turns out for you.
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Ingredients:
Directions:
Preheat oven to 350 degrees. Line a loaf pan with parchment paper or grease with coconut oil.
In a large bowl, combine mashed bananas and coconut palm sugar. Blend well with a hand mixer until smooth and let sit in bowl for about 5-10 minutes.
While that sets, combine all dry ingredients (omit coconut flakes) in a small bowl and whisk well until no lumps are formed.
Once you have waited for the bananas to soak in the sugar, add coconut oil and vanilla and beat well. Then, add the eggs and beat until smooth.
Slowly add dry ingredients to wet and beat well until combined. If you use regular flour and not oat flour, be sure not to over mix. This will lead to a dense and not fluffy texture.
Pour mixture into loaf pan and top with a generous layer of coconut flakes. Bake for about 45-55 minutes, or until a toothpick comes out clean from the center.
Let cool 10 minutes in pan before removing from pan. Allow to cool on a baking rack before slicing. Serve warm or store in the refrigerator for up to 5 days.
xoxo,
- Brooke
Ingredients
Directions
Preheat oven to 350 degrees. Line a loaf pan with parchment paper or grease with coconut oil.
In a large bowl, combine mashed bananas and coconut palm sugar. Blend well with a hand mixer until smooth and let sit in bowl for about 5-10 minutes.
While that sets, combine all dry ingredients (omit coconut flakes) in a small bowl and whisk well until no lumps are formed.
Once you have waited for the bananas to soak in the sugar, add coconut oil and vanilla and beat well. Then, add the eggs and beat until smooth.
Slowly add dry ingredients to wet and beat well until combined. If you use regular flour and not oat flour, be sure not to over mix. This will lead to a dense and not fluffy texture.
Pour mixture into loaf pan and top with a generous layer of coconut flakes. Bake for about 45-55 minutes, or until a toothpick comes out clean from the center.
Let cool 10 minutes in pan before removing from pan. Allow to cool on a baking rack before slicing. Serve warm or store in the refrigerator for up to 5 days.
