Double Chocolate Coconut Macadamia Nut Banana Bread

This chocolatey banana bread is simple to make and so versatile that you could adapt it to the pickiest of eaters’ tastes. And it’s dairy-free and vegan to boot!

I’m gonna tell you a not-so-secret secret — I’m a sucker for banana bread.

I just can’t help myself! It’s so versatile; add some chocolate? BOOM. Delicious. How about some nuts? BANG. Fabulous.

The point is, this bread could really be everything-left-in-your-cabinet banana bread and it would STILL come out incredible. I mean, just look at it.

The last time I whipped this bad-boy up, I decided to make it in muffin-form and let me tell ya, I was NOT disappointed.

So whether you’re craving a sweet breakfast or a decadent dessert (the boy couldn’t decide which) this bread is definitely the one to try!

If you do whip up a batch of these babies, be sure to let me know how it goes in the comments!

5 from 1 vote

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Double Chocolate Coconut Macadamia Nut Banana Bread

This chocolatey banana bread is simple to make and so versatile that you could adapt it to the pickiest of eaters’ tastes. And it’s dairy-free and vegan to boot!

Course Breakfast, Dessert

Keyword banana bread, chocolate, chocolate banana bread, coconut, macadamia nut

Author Imperfectly Paige

Ingredients

• 1 ¼ cups all purpose flour can be subbed for GF flour 1:1
• ½ cup unsweetened cocoa powder
• ¾ cup white sugar can be subbed for coconut sugar or similar granulated sweetener
• 1 ½ tsp baking powder
• ½ tsp sea salt
• ⅓ cup coconut oil
• 2 very ripe bananas
• 1 teaspoon vanilla extract
• ⅓ cup almond milk or your favorite dairy-free milk
• ½ cup dark chocolate chips + extra for sprinkling on top
• ⅓ cup roughly chopped macadamia nuts
• ⅓ cup shredded coconut

Instructions

1. Preheat your oven to 350F and line a loaf pan with parchment paper. (As a twist, you could prep a muffin pan with liners instead.)
2. In a medium bowl, combine the flour, cocoa powder, sugar, baking powder, and sea salt and stir until combined.
3. In a large bowl, mash up your bananas with a fork until fully smooth.
4. To the bananas, add coconut oil, vanilla extract, and almond milk and whisk until fully combined.
5. Slowly add the dry ingredients into the wet ingredients, mixing well with a rubber spatula, until fully combined.
6. Fold in the ½ cup of chocolate chips until combined.
7. Pour batter into lined loaf pan or muffin tins and top with extra chocolate chips, macadamia nuts, and shredded coconut.
8. Bake for 30-40 minutes for loaf, 20-25 minutes for muffins (or until a toothpick comes out clean. I find that it’s better to test on the early side here, because every oven is different and nobody likes burnt banana bread!)
9. Let the bread/muffins cool for 15 minutes before removing from pan and slicing.
10. Enjoy!

Recipe Notes

Makes 1 loaf or 10 (overwhelmingly large) muffins!