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Chocolate Coconut Banana Bread

February 26, 2017

I think that half the recipes I post here are breakfast-y loaf breads, because they are probably my favorite thing! This recipe is adapted from Making Thyme For Health's recipe. You can find the original here.  I adapted it to make it chocolatey and allergy friendly! Your kids will not believe it when you tell them they can have cake for breakfast. 

 

 

Chocolate Coconut Banana Bread

 

2 ripe bananas

1/4 cup non-dairy milk (I used Ripple unsweetened milk)

1/4 cup maple syrup

1/4 cup coconut butter (any nut butter will do)

1 teaspoon vanilla

1 3/4 cup oats, divided 

1/4 cup unsweetened coconut shreds 

 1/4 cup cocoa powder

2 teaspoons baking powder 

1/2 teaspoon baking soda

1 tablespoon melted coconut oil 

1/4 cup chocolate chips 

Extra chocolate chips, coconut shred and oats, for topping

 

Line a loaf pan with parchment paper and preheat oven to 350. Mix 11/4 cup oats with the rest of the ingredients except chocolate chips. Pulse to blend the batter (don't over blend). Add remaining 1/2 cup oats and chocolate chips to the batter and mix by hand. Pour batter into loaf pan and top with any extra chocolate chips, oats and coconut. Bake 30 minutes. Allow to cool at least 30 minutes before slicing or removing from pan (alternately you can stick it in the freezer a few minutes to set before slicing). 

 

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