Paleo Chocolate Chip Toasted Coconut Banana Bread
on Apr 11, 2019, Updated Oct 29, 2020
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Let’s talk banana bread. It is #1 on my list of things to make when bananas get brown, followed by freezing them to make nice cream tarts! I have made banana bread bars, churro banana bread, double chocolate banana bread, gingerbread banana bread, and most recently a pecan banana bread! Clearly I love the stuff. I also happen to love toasted coconut and chocolate so it was only a matter of time before this combo happened! I don’t know why coconut seems like a spring time essential but it does. Maybe because you can make it look like a little birds nest for robin eggs, or maybe because its just so pretty and easter seems like a good time for pretty things? We will never know.
What I do know is that you need to make this recipe. The best part is that it is so dang easy, just throw everything in a blender then pour that into a loaf pan. Make a loaf and put a piece in your kids lunch box to make their day, not knowing it is full of nutrients for their little growing bods. Or make a loaf and give half to your neighbor because you know they could smell the goodness wafting out of your window anyways. Or do what I do and keep it all to yourself!! You can even slice it and freeze most so you don’t have to rush through it. LIVE YOUR TRUTH!!
Time to go buy lots of bananas and let them sit in a sunny window!
Pin the image below to save this Paleo Toasted Coconut & Chocolate Chip Banana Bread for later!
Paleo Chocolate Chip Toasted Coconut Banana Bread
Ingredients
- 2 cups mashed ripe bananas
- 4 eggs
- 1/2 cup almond butter
- 4 tablespoons melted ghee or coconut oil
- 1/4 cup coconut flour
- 1/4 cup + 2 tablespoons almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (look for gluten free to make paleo)
- 1 teaspoon vanilla
- pinch of sea salt
- ½ cup coconut, toasted
- ⅓ cup chocolate chips
Instructions
- Preheat your oven to 350 degrees. Combine your bananas, eggs, and nut butter, and ghee in a high powered blender or food processor and mix well.
- Once all of your ingredients are blended, add in your coconut flour, almond flour, baking soda, baking powder, vanilla, and sea salt and mix well.
- Add in ⅓ cup of the toasted coconut & ⅓ cup of the chocolate chips and pulse once just to blend them in.
- Pour the mixture into a loaf pan lined with parchment paper paper then add remaining coconut and chocolate chips on top.
- Bake for 40-50 minutes or until lightly browned and a fork or skewer inserted in the top comes out clean.
Kelsey!
I made this last night and was patiently waiting for it to cool down so I can dig in! Also, I used extra chocolate chips because ….well you can never have too much chocolate!
It smells amazing and tastes just as good!
Made this yesterday! I left out the coconut because not everyone in the family loves coconut. I made muffins instead which only took 20 minutes bake time. They came out very yummy! Not too sweet. Everyone loved them!!
Great!!
SooooGoood
I made muffins, cooking time about 30-35 minutes
Great notes, thanks