Chocolate Chip Coconut Flour Banana Bread
User Reviews
4.8
Chocolate Chip Coconut Flour Banana Bread
Description
Chocolate Chip Coconut Flour Banana Bread is made by blending mashed bananas, eggs, almond butter, melted coconut oil, and vanilla, then incorporating coconut flour and leavening agents. The batter is gently folded with mini chocolate chips and baked until it achieves a golden crust and a clean toothpick test. The coconut flour absorbs moisture, providing a denser yet tender crumb with subtle coconut undertones. The mini chocolate chips melt slightly to add sweet bursts throughout the loaf.
The texture is moist without being heavy, featuring a balance between the soft tender crumb and lightly crisp golden edges. The natural sweetness from bananas complements the coconut and chocolate in each slice. This loaf slices cleanly once cooled and can be enjoyed plain or toasted.
This banana bread is versatile for serving at breakfast, a snack, or a light dessert. It pairs well with coffee and can be portioned for on-the-go enjoyment.
Properly greasing or lining the loaf pan prevents sticking and aids in clean removal. Cooling on a wire rack allows the loaf to set before slicing. Leftovers store well at room temperature for a few days and longer refrigerated or frozen.
Ingredients
- 1 cup banana mashed
- 3 egg
- ½ cup almond butter
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- ½ cup coconut flour 60 grams
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt sea salt
- ½ cup mini chocolate chips dairy-free
Instructions
- Preheat oven to 350°F.
- Prep a loaf pan by greasing it with coconut oil or lining it with parchment paper.
- In a large mixing bowl stir together the mashed bananas, eggs, almond butter, coconut oil and vanilla.
- Once wet ingredients are combined add in dry ingredients (coconut flour, baking powder, baking soda and sea salt). Stir until combined. Gently stir in chocolate chips.
- Pour batter into prepared loaf pan.
- Bake for 45 minutes or until bread is golden in color and a toothpick comes out clean.
- Remove from oven and let cool for 20-30 minutes on a wire rack before removing from the pan to cool completely. It should come out really easily if you greased the pan properly or used parchment paper. Slice the loaf (a bread knife works best), serve and enjoy.
Notes
- Use 2-3 bananas to yield approximately 1 cup of mashed banana, depending on size.
- Store leftover banana bread in a sealed container at room temperature for a couple of days, or refrigerate or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 184kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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