Chocolate Coconut Banana Bread (Healthy + One Bowl!)
This Healthy Chocolate Coconut Banana Bread is so moist and flourless! It’s completely oil-free, nut-free, gluten-free, and vegan-friendly. Loaded with chocolate chips too for double chocolate goodness!
Nothing will ever beat chocolate in my eyes. So when I was craving something chocolatey after dinner one night and all I had was my Vegan Banana Bread to snack on, I came up with a solution. CHOCOLATE BANANA BREAD. This banana bread did not only satisfy my chocolate craving, it left my house smelling like a brownie bakery! And to make it even better, I came up with this recipe, chocolate COCONUT banana bread.
How to Make Banana Bread Chocolate
I would have titled this bread, “Chocolate Banana Brownie Bread,” because it literally tastes like a brownie with banana undertones. We add two things to this banana bread to make it chocolate: cacao powder and of course, dairy-free chocolate chips (I specifically use dark chocolate morsels for extra decadence). The health benefits of cacao powder are amazing! It’s loaded with antioxidants for glowing skin, rich in vitamins and minerals and so much more! If you want to know the difference between COCOA and CACAO read my 6 Low-Cost Superfoods article. It will open your eyes!!!
One Bowl Easy Banana Bread
This recipe only requires one bowl! If you know anything about the Secretly Healthy Home, you know that I love one-bowl recipes! If you don’t like doing dishes, just make my Chocolate Baked Oatmeal, Healthy Rice Krispie Treats, or Secretly Healthy Fudge Brownies!
Tips for the Best Chocolate Banana Bread
- Ripe Bananas: This recipe is absolutely perfect for using ripe bananas. The key is to have very speckled, and soft bananas. The more speckled and ripe they are, the sweeter they will be! What if your bananas aren’t ripe, but YOU NEED this banana chocolate bread now?! I learned a very helpful tip for how to ripen your bananas in just 15 minutes from my friend Liv @keepupwithliv.
Here’s her banana ripening trick: Place bananas in the oven at 300 F. for 15 minutes until they turn black on the outside and soft.
Now you’ll never have an excuse NOT to make healthy banana bread!
- Mix Baking Powder in last: This tip is a vital one and I use it for recipes like my Gluten-Free Carrot Cake Muffins. Instead of adding the baking powder to the batter along with the dry ingredients, this recipe instructs you to add the baking powder last, after mixing all the ingredients together. This step ensures that the baking powder doesn’t get over mixed. The result: the fluffiest and most beautiful healthy banana bread you’ve ever laid eyes on.
How to Make Healthy Chocolate Coconut Banana Bread Moist
A lot of vegan, “healthy”, and gluten-free recipes, call for a ton of nut flours and coconut oil. Although these ingredients are indeed healthy and contain numerous amounts of healthy fats and nutrients, the fats and calories definitely add up. In the Secretly Healthy Home, we like to make recipes healthy without having to make it calorie-packed! That’s why I made this chocolate coconut banana bread oil-free! But how is it so moist then?! Here’s my secret…
- Plant-Based Milk: Just like my original Secretly Healthy Banana Bread Recipe, this gluten-free chocolate bread is completely oil-free! We use plant-based milk instead of oil. This healthy swap cuts down the fat content drastically, while still achieving a very moist bread!
Commonly Asked Questions
- Is chocolate coconut banana bread healthy? This chocolate coconut banana bread sure is healthy! We don’t use any processed flours or sugars in this recipe, so you know you’re getting just the good stuff.
- Can you make this banana bread vegan? For sure! Just like my Vegan Banana Bread Recipe all you need to do is make one flax egg for this chocolate banana bread to make it completely vegan (see the tips in the notes on how to make a flax egg).
- How to make healthy banana bread rise? We use baking powder to get our banana bread to rise perfectly. Check the above tips for why we fold it in last too!
- How to store chocolate coconut banana bread? Store vegan banana bread in an airtight container on the counter for up to 3 days, in the refrigerator for up to 10 days, or in the freezer for up to 3 months.
- Can you freeze banana bread? Absolutely! Freezing this chocolate banana bread is a great option. It will last 3 or more months in the freezer. To thaw: set banana bread on the counter at room temperature or place in the fridge a few hours before serving.
More Easy Banana Recipes
I cannot wait for you to give this Double Chocolate Coconut Banana Bread a try! Please snap a picture and share it with me!
Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Happy Banana Bread Bakin’!
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Chocolate Coconut Banana Bread (Healthy + One Bowl!)
This Healthy Chocolate Coconut Banana Bread is so moist and flourless! It’s completely oil-free, nut-free, gluten-free, and vegan-friendly. Loaded with chocolate chips too for double chocolate goodness!
Ingredients
Wet
- 1 Cup Mashed Ripe Banana (2 medium very speckled bananas)
- 1 Egg (can sub 1 flax egg: 1 Tbs ground flax + 2 Tbs water. Let sit 5 min to thicken)
- 1 Cup Plant Based Milk (See Note 4 if using something other than coconut flour)
- 2-4 Tbs Honey or Pure Maple Syrup (See Note 1)
Dry
- ½ Cup Coconut Flour
- 1 Cup Oat Flour (I make my own with these oats)
- ⅓ Cup Cacao Powder
- ¼ tsp Pink Himalayan Salt
- 3 tsp Baking Powder
- ¼ Cup Dairy-free Dark Chocolate Chips or Chopped Dark Chocolate Bar (opt. more for topping)
- ½ Cup Shredded Unsweetened Coconut
Instructions
1. Preheat oven 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil.
2. In a medium bowl, mash the ripe bananas with the back of a fork. Add in the rest of the wet ingredients and mix until well combined.
3. To the bowl, add the dry ingredients (I like to sift in cacao to avoid lumps) except baking powder, chocolate chips, and coconut. Mix until well combined.
4. Fold in chocolate chips, baking powder, and coconut, then pour batter into loaf pan (batter will be thick). If desired, top with additional chocolate chips or a chopped dark chocolate bar.
5. Bake at 350 F. for 30-40 minutes until a toothpick comes out with a few moist crumbs. Allow to cool at least 5-10 minutes and enjoy!
6. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Notes
- Sweetener: Depending on how ripe your bananas are and how sweet you like your foods you can add more or less honey to taste.
- Flax Egg: Grind up 1 Tbs whole flax seeds in a coffee grinder (or use ground flax seeds). In a small bowl, combine ground flax with 2 Tbs water and stir. Let sit 3-5 minutes until thickened.
- What if your bananas aren’t ripe, but YOU NEED this chocolate bread now?! I learned a very helpful tip for how to ripen your bananas in just 15 minutes from my friend Liv @keepupwithliv. Here’s her banana ripening trick: Place bananas in the oven at 300 F. for 15 minutes until they turn black on the outside and soft.
- Don’t have coconut flour? You can sub more oat flour or almond flour in place of the coconut flour. Reduce the amount of milk to ½ Cup if you do this. Please let me know if you try this and how it turns out!
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I love seeing your kitchen creations so please leave a comment and rate the recipe if you make it! It really helps support me and encourages me to keep making recipes for you!
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Nutrition Information:
Yield:
10Amount Per Serving: Calories: 161Total Fat: 6.7gCarbohydrates: 23.2gNet Carbohydrates: 17.5gFiber: 5.7gSugar: 9.3gProtein: 4g
