Chocolate Chip Coconut Banana Bread

Chocolate Chip Coconut Banana Bread

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.

Course Breakfast, Chocolate, Dessert, Desserts, Muffins and Quick Bread, Snack, Snacks

Cuisine North American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 342kcal

Author Alexandra Daum

Ingredients

3 medium spotty bananas peeled (400 grams or 14 oz., weighed with peel)
100 grams (¼ cup, packed) soft dates
250 ml (1 cup) oat milk
60 grams (¼ cup) coconut oil
1 teaspoon pure vanilla extract
300 grams (2 cups) whole grain spelt flour
80 grams (1 cup) unsweetened shredded coconut
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg*
100 grams (½ cup) dark chocolate chips or chopped chocolate

Metric - Cups

Instructions

Preheat the oven to 190°C (375°F) and grease or line a standard loaf tin.
Add the bananas, dates, milk, coconut oil, and vanilla to a large mixing bowl. Use an immersion blender to mix until smooth, with no lumps remaining.
3 medium spotty bananas, 100 grams (¼ cup, packed) soft dates, 250 ml (1 cup) oat milk, 60 grams (¼ cup) coconut oil, 1 teaspoon pure vanilla extract
Add the flour, coconut, baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl. Stir until just combined, being careful not to over mix.
300 grams (2 cups) whole grain spelt flour, 80 grams (1 cup) unsweetened shredded coconut, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg*
Carefully fold in chocolate chips with a wooden spoon or spatula.
100 grams (½ cup) 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.

Nutrition