This healthier vegan coconut banana bread is rounded out with dark chocolate chips and nutty spelt flour. The bread is sugar free, sweetened just with banana and dates, making it totally appropriate for breakfast or as a wholesome snack.
Carefully fold in chocolate chips with a wooden spoon or spatula.
100 grams dark chocolate chips or chopped chocolate
Spoon the batter into the prepared loaf tin. Top with another banana, halved lengthwise, if desired.
Bake for 55-60 minutes, or until golden. Remove from the oven and cool on a rack for 15 minutes before carefully removing from the tin and cooling completely before slicing.
The bread freezes well (without the decorative banana) in an airtight container and can be stored in the refrigerator for up to five days.
Notes
* This is from freshly grated nutmeg. If you're using ground, reduce to 1/4 teaspoon.