Coconut Chocolate Chip Banana Bread

I always seem to have an extra few bananas that start getting too ripe too soon!  So I figured why not put them to good use and make some healthy vegan banana bread.

Instead of butter I use coconut oil and instead of sugar I use coconut sugar (I like turbinado sugar too).  You can use butter and regular sugar if you like.  I am not a huge fan of vegan butters because they tend to be soy-based and over-processed.

My favorite non-dairy milk is hemp milk.  I am not a vegan so I have made this recipe with regular milk before and it tastes really good as well.

Bob's Red Mill Gluten Free Flour has become one of my favorite flour replacements.  If you aren't looking to make this gluten free then by all means feel free to use unbleached flour.  I have done this recipe with whole wheat before and it has turned out great!

Here's what you need: 

1/3 cup coconut oil (as is... not melted)

1/2 cup coconut sugar (turbinado or regular sugar are fine as well)

1/2 cup hemp milk (or another non-dairy or regular dairy milk)

2 teaspoons apple cider vinegar

2 cups flour (whole wheat, regular, or gluten free)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup

unsweetened coconut

(if you can't find this you can use regular, but it will be sweeter)

3 very ripe mashed bananas

1 teaspoon vanilla extract

1/2 chocolate chips (when I want something on the healthier side I like

Enjoy Life Brand


*Preheat oven to 350 degrees

*Combine the milk and apple cider vinegar and let sit for about 5 minutes (it will start to look like it's curdling.... this creates a buttermilk type taste)

*Combine the flour, salt, baking soda, baking powder, and 1/4 cup of the coconut

*Whisk to combine

*In a standmixer or with a handheld mixer cream together the coconut oil and coconut sugar until fluffy

*In a small bowl mash the bananas with a fork until there are no large pieces

* Add the bananas and vanilla to the oil and sugar and mix until well combined

*Alternate adding the flour mixture and the milk mixture starting and ending with the flour

*Mix until JUST combined... don't over mix

*In a small bowl add a little flour to the chocolate chip and toss till coated (this prevents them from sinking to the bottom)

*Stir the chocolate chips into the batter with a spatula

*Pour the batter into a loaf pan that has been oiled (I used a 9x5)

*Fill it just a little over half way

*Sprinkle the top with and few more chocolate chips and the other 1/2 cup of coconut (make sure to do the chocolate chips first otherwise they won't stick if you do the coconut first) and press down a bit so that it sticks to the batter

(I had extra batter so I made some mini muffins.  You can do all mini muffins if you would like or if you have a larger loaf pan that all of the batter will fit in you can use that as well.)

*Bake at 350 for 30-40 minutes depending on the size of your loaf pan (make sure to check it about 3/4 of the way through the timing) you will know if it is done by sticking in a toothpick and if it comes out clean it's done!

*If you are making mini muffins they take about 10-13 minutes

Inspired from Milk Free Mom