Maybe you thought you didn’t need another recipe for Banana Bread, but let me assure you, you do. And THIS is it! My Chocolate Chip Coconut Banana Bread just happens to be gluten-free and is very customizable, especially if you prefer nuts, hate coconut or think chocolate doesn’t belong in banana bread. Every slice is moist and packed with flavor and this recipe truly results in the perfect crumb. Ready to give it a try?
I truly wasn’t going to publish this recipe. I know, that’s CRAZY talk. Especially since I’ve made it every week for months now. Like, a lot of banana bread. And yet, I was going to keep this one to myself.
Untilllllll I had multiple friends ask me for the recipe. The one with the coconut. The one that I’ve been eating on Instagram and they’ve seen in the background of photos. Oops.
And even though my Chocolate Chip Coconut Banana Bread is the one with the coconut in it, what I love is it doesn’t have to have coconut in it. In fact, if you’re more of a “walnut banana bread” kind of peep, then you could just do walnuts instead of the coconut and chocolate chips. Or pecans. Whatever. I wouldn’t mind! And the bread still turns out perfect!
But just in case you DO love a chocolate moment in your banana bread, I need to brag on these chips for a hot sec. They’re Guittard. And no, this isn’t sponsored by them. I grabbed a few bags after seeing on Just Ingredients the “best” chocolate chips to bake with. And let’s just say, I never want to go back. I have the red bag (ie super dark chocolate) and they are SO good. Like, pure chocolate taste. Just treat yo self.
And quick talk about FLOUR here. I blitz gluten-free oats in the blender until a flour is formed. I also use a superfine almond flour/meal. It’s not the traditional almond meal, where you can tell that it’s pretty coarse and the almonds still have skins. It’s fine, light and fluffy. And millet flour…you could always sub brown rice flour for this one, but I have been LOVING the lightly sweet flavor and perfect texture of this flour. It’s became a quick staple in my pantry after baking from Alternative Baker so much.
So let’s just jump on into this Gluten Free Chocolate Chip Coconut Banana Bread, shall we?
Gluten Free Chocolate Chip Coconut Banana Bread
Recipe by Melissa @ Treats With A Twist
Makes one 8×4.5” loaf
INGREDIENTS
3 large over-ripe bananas
½ cup coconut sugar
2 large eggs
¼ cup unsalted butter, melted
pinch of Kosher salt
1 cup superfine almond meal flour
½ cup oat flour
½ cup millet flour (or brown rice flour)
1 ½ tsp. baking powder
½ cup dark chocolate chips *
¼ cup unsweetened shredded coconut *
METHOD
Preheat your oven to 375 deg F and line a loaf pan with parchment, with plenty overhanging.
In a large mixing bowl with a wooden spoon, mash the bananas until they are completely mashed. Then mix in the sugar, stirring vigorously for a minute. Then add the eggs and melted butter and mix. Finally, add ALL of the dry ingredients and mix-ins. Stir until your batter is evenly incorporated.
Bake for 50-60 minutes, until a toothpick comes out clean. If the loaf is getting too dark on top during baking, tent the top with foil or a piece of parchment so it can keep cooking without burning. The loaf will become deeply golden.
Let the loaf cool for at least 20min on a wire rack, then use the overhanging parchment to help you carefully lift the loaf out of the pan and directly onto the rack. Let the loaf cool completely. Cut, enjoy!
NOTES
*if you’re wanting to make banana bread with nuts instead of chocolate and coconut, just use ½ cup of chopped walnuts or pecans total.
Keep a baked loaf on the counter, well-covered for up to 2 days. Keep in the refrigerator, well-covered, for up to a week. You can also slice the loaf then wrap slices in groups or individually and place in the freezer for grab-and-go at a later time.
This post contains affiliate links.
