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Banana Chocolate Coconut Bread

Serves 8 | Prep 15 mins | Cook 45 mins

I’m often asked what my go-to snacks are. For many of my clients I see they get stuck around that 3pm time craving sugar and grabbing the nearest chocolate bar or lollies. Being organised with smart nourishing snacks can change your life. Nutritionally this banana bread makes a great snack choice, it’s higher in protein than most store bought / cafe banana breads, it contains complex carbohydrates and nourishing fats. The sweetness in this bread predominately comes from using very ripe bananas, and is delicious served with some butter, or nut butter, or even tahini.

  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • pinch of salt (Celtic or Himalayan)
  • 2 med/large very ripe bananas (with black spots)
  • 50 g 85% (or higher) dark chocolate, chopped
  • ¼ cup coconut flakes
  • ¼ cup almond milk
  • ¼ cup coconut oil
  • ¼ cup 100% pure maple syrup
  • 4 eggs
  • 1 tsp pure vanilla extract
  1. Preheat oven to 180°C. Grease and lightly flour a medium size loaf pan (or grease and line base with baking paper and press to stick to inside of pan).

  2. Combine all of the dry ingredients in a large mixing bowl.

  3. In a food processor add the bananas until smooth. Then add in the eggs, almond milk, oil and maple syrup and process until just combined.

  4. Add the wet mixture to the dry ingredients, and mix lightly to combine. Finally fold in the chopped dark chocolate and coconut flakes.

  5. Pour the batter into the tin and bake for 40-45 minutes or until a skewer is inserted in the middle of the loaf and comes out clean. Leave to cool on a wire rack before cutting into slices.

  6. This is delicious when served fresh or toasted with butter, or tahini