Banana bread and chocolate is marriage made in heaven. I love it for as an alternative to a healthy dessert or sweet craving, and perfectly paired with a cup of green tea.
This recipe has all the hallmarks of a classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.
Unlike traditional banana bread recipes that call for refined flour and processed sugar, this one is made with 100 percent coconut flour. It’s sweetened with coconut sugar and agave, and calls for a reasonable amount of good-for-you oil rather than whole sticks of butter (choose from coconut oil, olive oil or vegetable oil).
Today’s recipe is a Vegan, Gluten Free Banana Bread with Chocolate Chips & Walnuts! If you love this recipe, share away! And if you would like to order or customize one, let me know!
- 1 1/4 cups coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 very ripe medium bananas, mashed
- 1/3 cup unsalted walnuts, chopped
- 1/3 cup Whole Foods 365 Everyday Value® Vegan Chocolate Chips and Chunks
- 1/4 cup coconut sugar
- 1/4 cup agave
- 1/2 cup plain soy milk yogurt
- 1/2 cup coconut, olive or vegetable oil
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 °F. Line the bottom and two long sides of a 9-by-5 by – 3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side. Lightly coat with coconut, olive or vegetable oil.
- Whisk the coconut flour, baking soda and salt together in a medium bowl.
- Whisk the bananas, walnuts, chocolate chips, coconut sugar, agave, yogurt, oil and vanilla extract together in another medium bowl.
- Gently fold in the wet mixture into the dry mixture with a rubber spatula until the batter is smooth. Transfer the batter to the loaf pan and bake for 55-60 minutes.
- Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs. Allow it to cool completely on the rack.
- Store the loaf in an airtight container at room temperature or in the fridge for up to 5 days.