Your baked goods can be better for you and even better tasting when refined sugar and inflammation-causing wheat flour are removed. Banana, coconut, and dark chocolate complement one another so well that no additional sweetener is required.
When you’re having a chocolate craving, reach for a minimally processed dark chocolate high in cacao. The mild bitterness of dark chocolate will be offset by the other sweet flavors in this recipe and make you a believer that dark chocolate is indulgent, not just a healthier chocolate.
When choosing your chocolate, cacao is more desirable than cocoa. Both are rich in antioxidants, flavonoids, and polyphenols that promote heart health, manage cholesterol, regulate blood pressure and sugar, and improve cognitive function. Cacao is produced by cold-pressing unroasted cocoa beans and retains the most health benefits, while cocoa processing entails to high temperatures that destroy some of its nutritional potency.
Mix your dry and wet ingredients to a medium consistency. Incorporate the dark chocolate chips and coconut at the end so they are not broken into the mixture.
Line a loaf pan with parchment paper and pour in the mixture. Top with more dark chocolate chips and larger coconut flakes.
Bake for 45-60 minutes at 350°. You should notice browning and toasted coconut on the top and slightly crispy edges. The internal texture should be slightly dense and crumbly.
After cooling, slice and enjoy an indulgent and moist, yet protein-rich treat! Just like my banana bread muffins, I’ve found that it retains it’s texture and freshness for 4-5 days stored on the countertop.
Coconut Chocolate Banana Bread
- 3 Bananas (ripened)
- 5 Eggs (pasture raised)
- 1/4 cup Coconut Oil (melted)
- 1 cup Almond Flour (blanched)
- 1 cup Coconut Flour
- 1/2 cup Dark Chocolate Chips
- 1/4 cup Coconut Flakes
- 2 tsp Cinnamon
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Pure Vanilla Extract
- Preheat your oven 350 degrees F. In a large mixing bowl, whisk together all dry ingredients and set aside.
- In a large bowl, whisk together the eggs and mashed bananas, then add the vanilla extract and coconut oil until well combined.
- Mix the wet and dry ingredients together slowly just until moistened. Then add the coconut flakes and chocolate chips.
- Line a medium loaf pan with parchment paper and transfer batter to prepared loaf pan. Add some chocolate chips and coconut flakes on top.
- Bake in the preheated oven for 45-60 minutes until deep golden brown and toothpick inserted into the center of the loaf come out clean.
- Allow cooling completely in the loaf pan resting on a wire rack, then remove using the parchment paper to help you, slice and serve. Enjoy!