Chocolate Chip Banana Bread

how to make banana bread even more awesome? add chocolate!

how to make banana bread even more awesome? add chocolate!

So it only took a week for the virtuous post-New Year’s “oh I’m not eating anything sweet for, like, a month…if not longer” to wear off.

those are some stinky, gross, mushy bananas

those are some stinky, gross, mushy bananas

But, in my defence, I am still shunning processed sugary junk and, when I fancy something sweet, making my own.

Which is how this banana bread came about.

a few chocolate chips made it to my mouth

a few chocolate chips made it to my mouth

I defy anyone to sit with a steaming mug of coffee/Choffy/tea on a sunny Saturday morning and not want something sweet and cake-like to go with it.

the best way to start a lazy Saturday/Sunday/any day

the best way to start a lazy Saturday/Sunday/any day

And, also in my defence (I’m building quite a case here – guilty conscience much?!), there are no additional sweeteners – just bananas and a few chocolate chips.

if you like your breads a little sweeter, add a few tbsps honey

if you like your breads a little sweeter, add a few tbsps honey

In conclusion, your honour, we’re all human with human weaknesses.

If I happen to eat three slices of this loaf in one sitting. Well, that just makes me more human than the rest of you.

Chocolate Chip Banana Bread (makes one loaf)

  • 3/4 cup coconut flour
  • 1/2 cup butter, melted
  • 2 over ripe bananas
  • 6 large eggs
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  1. Mash the bananas. Beat together with the butter, eggs and vanilla.
  2. Add the salt.
  3. Sieve the coconut flour into a separate bowl. Gradually add the wet ingredients to the dry until it forms a semi-runny batter.
  4. Fold in the chocolate chips. Spoon the mixture into a greased 9in x 5in loaf tin.
  5. Bake at 375 for 40 minutes. Let cool before removing from pan and slicing.

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This post also appeared at Fight Back Friday.

41 thoughts on “Chocolate Chip Banana Bread

  1. You are verging on pure evil with this one during the first half of January!!! However, there are sooo many benefits to coconut flour, bananas, and dark chocolate that this ‘ might’ get a pass in the second half of the month. You know, for tapering off of good resolutions 🙂

  2. Chocolate and banana is my favorite sweet combination of flavors. I’m looking forward to making this as soon as I replenish my coconut flour stash. I’ll probably have to quarter the recipe and just make a muffin or something so I don’t inhale the whole loaf at once. Which I would totally do.

  3. Question on the bread 🙂 I just made it and noticed that after combining all of the ingredients my dough was not semi-runny but quite thick. I know that a little bit of coconut flour goes a long way. The bread turned out good, just a little more dry then I am sure it is supposed to be. I plan on trying the recipe again but adding small amounts of the flour to the wet ingredients until it seems semi-runny. Do you forsee this as being an issue since I will obviously using less flour then the called for 3/4cup?? Thanks for the fun recipe!

    • Hi Emily. Coconut flour is a tricksy beast – some days it dries up, some days it refuses to cooperate at all 🙂 I’d say your tactic of adding it in small amounts is a good one. The reason your initial batter might have dried up a bit is over-stirring. I find you have to add the wet ingredients gradually and use very minimal stirring or it sucks up the moisture like a thirsty elephant. Don’t be scared to try less flour – it’ll still be good – just watch the cooking times, it might take a smidge longer to get to the right consistency. G’luck!

    • That’s exactly what happened when I made the recipe-the dough was VERY thick and came out drier than I would have preferred. This sounds like a good method, of adding flour in slowly until it’s a bit runny. Definitely will do this next time.

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    • Ha! Well you have to be a little sinful some of the time, that’s what life’s all about. Glad you’re enjoying, you should probably finish off what’s left or that last half will be lonely 🙂

  8. Made this just now. I added an extra egg – think mine were a little smallish, and maybe a tablespoon of raw honey, a few more chocolate chips, and some chopped walnuts. Had a couple of slices and it came out really good, didn’t feel like I was missing anything taste or texture-wise by not using wheat flour!

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    • I’m confused by your question Jules! Do you mean ‘How is this healthy?’ or ‘How is this unhealthy?’ This is a healthy take on something that’s usually considered unhealthy. It’s gluten and added sugar free, and it’s also free of preservatives or any white flours as you’ll find in store bought banana bread. In addition, I try to use the best quality ingredients I can, and organic where possible. Hope that answered your question.

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