Chocolate Chip Coconut Banana Bread

I present you paleo + vegan CHOCOLATE CHIP COCONUT BANANA BREAD made by myself + Gavyn! I can’t guarantee that this particular loaf is germ-free, since his hands were allllllll up in it, but luckily you don’t have to worry about that. But DAMN you guys, this came out so good, time to toot my own horn okay? Also I haven’t tested substitutions, so if you change every ingredient and wonder why your bread comes out flat, don’t blame me, so just make it as-is and call it a day.

CHOCOLATE CHIP COCONUT BANANA BREAD

5 from 1 vote

Nicole Modic

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Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup unsweetened shredded coconut
• 3 super ripe bananas, + 1 for topping (optional)
• 1 cup almond milk (or df milk of choice)
• 1/2 cup pitted medjool dates (about 8)
• 1 tsp baking soda
• 1 tsp baking powder
• pinch sea salt
• 1 cup dairy free chocolate chips

Instructions

• Preheat oven to 350.
• Line a loaf pan with parchment paper, oiling it first so the parchment sticks.
• In a large bowl, combine the almond flour, coconut flour, shredded coconut, baking soda, baking powder, and salt. Set aside.
• In a high speed blender, add the bananas, dates, and almond milk.
• Blend until smooth.
• Pour banana mixture into the dry mixture, and fold in chocolate chips.
• Pour batter evenly into pan and bake for 45-50 minutes or until a toothpick comes out clean.
• ENJOYYYYY

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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