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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!
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
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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.)
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In a medium bowl, combine the flour, cocoa powder, sugar, baking powder, and sea salt and stir until combined.
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In a large bowl, mash up your bananas with a fork until fully smooth.
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To the bananas, add coconut oil, vanilla extract, and almond milk and whisk until fully combined.
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Slowly add the dry ingredients into the wet ingredients, mixing well with a rubber spatula, until fully combined.
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Fold in the ½ cup of chocolate chips until combined.
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Pour batter into lined loaf pan or muffin tins and top with extra chocolate chips, macadamia nuts, and shredded coconut.
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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!)
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Let the bread/muffins cool for 15 minutes before removing from pan and slicing.
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Enjoy!
Recipe Notes
Makes 1 loaf or 10 (overwhelmingly large) muffins!