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Gooey Chocolate Coconut Banana Bread

Deep, rich, decadent, gooey dark chocolate coconut banana bread.

Low-fat, low-calorie, dairy-free, egg-free, and NO refined sugar! With two full cups of banana in the recipe, lowering the fat without sacrificing flavor: https://chocolatecoveredkatie.com/2015/04/06/dark-chocolate-banana-bread/

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Dear people who keep leaving comments on my blog, accusing me of photoshopping myself to look thinner (Seriously?),

If I wanted you to think I was super skinny, I wouldn’t have specifically pointed it out that I’ve gained weight. Sometimes lines are not straight in photos; sometimes the camera flash causes weird shadows; sometimes I stand at an awkward angle or an iphone pic will look distorted. But I am very happy with my body the way it is, and I wanted to make that clear because promoting positive body image is really important to me. I hear so many girls walking around calling themselves fat or saying they feel guilty for eating dessert, and magazines proclaim “New Year, New You” as if there’s something wrong with the old you and only girls who are a size 0 or have supermodel proportions deserve to be loved.

(To clarify: I believe that the message real women have curves is well-meaning but misguided. Your body size–small, large, or in between–should have absolutely nothing to do with your worth as a person. A girl who is very thin, whether naturally or not, is still very much a real girl.)

In my previous post, three separate people accused me of photoshopping the pictures of myself… but those photos are actually just screenshots from the online clip, and anyone can take the exact same screenshot for themselves. I found this kind of funny, so I had to point it out.

chocolate banana bread: https://chocolatecoveredkatie.com/2015/04/06/dark-chocolate-banana-bread/

Speaking of photos, writing this post was really difficult. Every time I looked at that first picture of the banana bread—chocolate chips staring back at me through the computer screen—I wanted to quit writing and go eat banana bread instead. Did not help that my apartment smelled like chocolate.

(Not that this is anything new… my apartment always smells like chocolate, which is exactly the way I like it.)

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For this particular recipe, I used the recipe for my favorite Chocolate Banana Bread and added THREE kinds of coconut. So really, I could technically call this Triple Coconut Banana Bread. And three coconuts are much better than one.

Sugar Free Banana Bread, can be gluten-free and vegan. Recipe: https://chocolatecoveredkatie.com/2015/04/06/dark-chocolate-banana-bread/

If you don’t have one of the three forms of coconut, feel free to leave any of them out. Obviously it will be more and more coconutty, the more types of coconut you add; but the original recipe without coconut is delicious too.

Basically, with chocolate chips and banana bread, it is hard to go wrong!

 

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Chocolate Coconut Banana Bread

Adapted from Chocolate Peanut Butter Banana Bread

Gooey Chocolate Coconut Banana Bread

Total Time: 45m
Yield: 12-16 slices
Print This Recipe 4.89/5
Gooey Chocolate Coconut Banana Bread
4.89/527

Ingredients

  • 1 2/3 cup overripe mashed banana (400g)
  • 2 1/2 tsp pure vanilla extract
  • 1/2 tsp coconut extract (omit if desired)
  • 1 tbsp white or apple cider vinegar
  • 1/2 cup canned coconut milk (not coconutmilk beverage - coconut free version here)
  • 3 1/2 tbsp coconut butter OR 2 tbsp milk of choice
  • 2/3 cup pure maple syrup or honey or agave
  • 1/8 tsp uncut stevia OR 1/4 cup sugar
  • 1 3/4 cup spelt, white, or bob’s gf flour, loosely packed (210g)
  • 1/2 cup shredded coconut, optional
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 1/2 cup plus 2 tbsp cocoa powder
  • 1/2 cup mini chocolate chips in the batter, plus regular chips for decoration, optional

Instructions

Measure banana after mashing, not before. Preheat oven to 350 F and grease a 9×5 loaf pan very well, going up the sides. In a large mixing bowl, whisk together the ingredients from banana to the sugar/stevia (the first 8 ingredients). In a separate bowl, combine all remaining ingredients and stir very well. Pour dry into wet ingredients, and stir until just evenly combined. Transfer the batter to the loaf pan and spread out evenly. If desired, sprinkle chocolate chips over the top of the banana bread and press down. Bake 35 minutes. Then turn off the oven but DON’T open the door! Let sit 10 additional minutes in the closed oven before removing and slicing. (Some readers have said their bread needed additional baking time. This can sometimes happen, depending on climate where you live and differing oven calibrations. If this happens to yours, just turn the oven back on after the 10 minutes are up and continue baking until a toothpick inserted into the center of the banana bread comes out clean.) This banana bread tastes even sweeter the next day, and it freezes well after slicing.

View Nutrition Facts

 

 

Link Of The Day:

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More About The Cookbook

 

4.89/5 (27)

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Published on January 14, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Reader Interactions

80 Comments

Leave a comment or reviewLeave a rating
  1. Lorraine F says

    I made this tonight, and it was delicious! My husband thought it tasted like German chocolate cake, and I agree! I actually shared it on my Facebook page, too. Thanks for the great & healthy recipe!

    5/5

    5/5

  2. vogelstar says

    That you even have to address such a topic upsets me and likely your many fans who have followed your site over the years. You have never on your site been anything but sweet, sincere, extremely talented, and glowingly beautiful (is that even a word?). Keep doing your thing!

  3. Mel says

    Katie – this bread was amazing. Oddly I was out of banana and had to sub pureed pumpkin and coconut sugar but it turned out great!
    Just keep sharing your passion, light and love with the millions of people that you inspire with your blog. Anyone else is simply not deserving of your energy.
    P.S. I didn’t know you were on Dr Oz – amazing!!!

    5/5

    5/5

  4. L says

    Hi Katie! So nice to meet you yesterday! I love the blog and always enjoy meeting people who pursue a healthy eating lifestyle like I do. If you ever need a guinea pig recipe taster in the building, I will happily volunteer haha. 🙂 I’m definitely planning to make this recipe in the near future

  5. Jennifer says

    I made this last night..used 2T of milk because I didn’t have coconut butter, and I omitted the coconut extract. If I do this again I’ll probably use 1/2 gf flour and 1/2 regular because it falls apart a little when cutting it.

    5/5

    5/5

  6. Melissa says

    Katie, I love so many of your recipes, but this.. this is a whole new level of delicious. My kids and I are obsessed.
    Thank you so much for posting, you are the best!

    5/5

    5/5

  7. Kristin says

    This is delicious, moist, and easy to make–I left out the coconut extract because I couldn’t find it, and it still tastes great. I ate a slice with two eggs for lunch (not a vegan), and it was a great, filling meal!

    5/5

    5/5

  8. Renee says

    Katie, you are an absolute delight! I love seeing a beautiful, intelligent, talented young lady like you making her mark in the world. You need not change a thing! You are already empowered beyond your years.

    5/5

    5/5

  9. Brigitte says

    I just baked this bread last night …..I baked it according to the recipe …didn’t add the coconut flour and my coconut was unsweetened …I didn’t even measured the banana I only had 2 and that is what I added …it was so moist that my knife kept sticking …but super good I will serve it with either vanilla ice cream with a drizzle of chocolate sauce or home made whipped cream it wasn’t sweet I don’t like sweet …I added 1 table spoon if cane sugar instead of stevia and mixed pure maple syrup and honey perfect recipe
    Thank you for this amazing website ..

    5/5

    5/5

    • Kelley says

      I decided to use about 3/4tsp of xanthan gum and the texture came out well, no crumbliness! I also baked this as 8×8 cake instead of a loaf (for about 35-40 minutes), and did not grease the pan at all and it did not stick! Seems to be some sort of magical property about Bob’s Red Mill gf flour… 😀

  10. sonam c. says

    For the canned coconut milk, should it be the liquidy kind or the more viscous, pulpy kind? Is there a way to make your own?

    • Chocolate Covered Katie says

      I am not sure what you mean by “puply” but it should be the kind that comes in a can of Thai Kitchen. There are ways to make your own coconut milk; google “how to make coconut milk.” Hope that helps!

  11. Abbe says

    Hi Katie,
    Would that be sweetened coconut or unsweetened or, does it matter?
    I cannot wait to make this as I have all the ingredients ready and waiting. Thank you, just what I was looking for.

  12. Cathy says

    Hi Katie.
    I just want to thank you. Four years ago I was seeking a healthier life style and eating habits, specifically gluten free and dairy free. Your blog was a life save for me.

    Even though I’ve been eating ‘clean’ for four years, my colon perforated and I was so septic I almost didn’t make it. My Dr. told me I just ‘pulled the short straw. This never should have happened to me of all people.’ (I had absolutely no symptoms of diverticulitis!)
    Six inches of my colon was removed and I now have a colostomy bag, which will be reversed at some point, thank God, but it’s been there and was so frightening at first.

    I’m on a very low fat/low fiber diet.
    Once again your blog has been a life saver for me.
    Again, thank you so much!!!!!!
    No need to add me to your newsletter. I already receive it!!!!

  13. Elise Anderson says

    I love your recipes, they’re great! But I wish you didn’t feel like you have to defend your body. It’s yours and no one has the right to criticize you, especially people benefiting from all your lovely efforts. I’m sorry for anyone who said hurtful things, people can choose to be kind or hateful. I don’t understand those that don’t make an effort to make others feel good. Ignore ugly people. Thank you so much for your great recipes. You seem to be such a kind person, who deserves only kindness in return.

  14. Majda says

    Just made this tonight and it’s soooo good! Our 3 year old kept saying I love this chocolate cake! hahaha thanks Katie!

  15. Amena says

    Hi, what is bob’s gf flour? can you post photo of the brand so i know what i am looking for in the store. Thank you.

    • Julie Dove says

      Just google image search bob’s all purpose gluten free flour” and images should come up. Target or whole foods will have it usually.

  16. chananiya gilead says

    it came out really good. simple quick vegan cake. I used 1/3 brown sugar and a spoonful of honey, next time I’ll try replacing half of the flour with chiffon or another full grain.
    I didn’t have enough bananas so I replaced 160 grams with plain apple sauce.
    I didn’t have coconut cream – so I just used soy milk. for mini chocolates I sprinkled some 70% callebaut chocolate

  17. JJ says

    This recipe is so good that I screwed up the directions twice and it still came out awesome. I usually am very systematic with recipes, following the recipe in sequential order. For some reason I jumped around in my order today. When I had the mix in my bread pan I decided to read through the recipe again and noticed that I had left out, of all things, the cocoa powder. Fortunately I had followed the direction to grease the pan very well. I poured the mix back into a bowl and gradually added the cocoa powder, then poured it back into the same pan with the original grease job and decorated the top with regular chocolate chips. I baked it for the 35 minutes and then left it for another 10 minutes after the timer went off. When I was getting ready to take it out I realized that when the 35 minute time went off I forgot to turn the oven off and it had baked at 350 degrees for an additional 10 minutes. The recipe did mention that some people had found the 35 minute baking time to be too short, so I thought I might be okay. Now I decided to turn off the oven and leave it in for an additional 5 minutes (instead of 10). It turned out delicious and with great texture, still moist, and was a big hit. My wife asked me to give her a copy for her favorite stash. That is a true sign of success. Thanks again for another winning recipe!

  18. Miarou says

    This is the most amazing banana bread I have ever had! It’s so moist and chocolatey(not a word but it should be!). I will definitely be buying more bananas to “accidentally” forget to eat them. Thanks again for another wonderful recipe!

  19. Shirley says

    I don’t even know what you look like and I don’t care. Just ignore the idiots, the world is full of them and it’s a waste of time trying to justify anything we do. This recipe looks awesome!!!

  20. LYNN says

    I MADE THIS LOVELY BREAD STRICTLY WHOLE FOOD PLANT BASED WITHOUT ANY REFINED SWEETENERS. I USED VERY GOOEY MEDJOOL DATES AND PUREED THEM WITH COCONUT CREAM,(DIDN’T HAVE COCONUT MILK), AND THE OTHER LIQUID INGREDIENTS IN A HIGH POWERED BLENDER. I DIDN’T USE SHREDDED COCONUT BUT ADDED A LITTLE MORE SOYMILK TO MAKE IT JUST LIKE CONSISTENCY OF AGAVE OR HONEY. FOLLOWED REST OF INSTRUCTIONS, WITH ADDITION OF CHOCO CHIPS MIXED IN BUT IT WAS COMPLETELY DONE IN 20 MINUTES, SO GLAD I CHECKED. I DON’T LIKE ANYTHING OVERLY SWEET AS I DON’T USE SUGAR SO THIS WAS SO PERFECT. IF YOU NEED IT A LITTLE MORE SWEET MAYBE ADD THAT STEVIA OR 1-2 TBL OF SWEETENER BUT FOR ME IT WAS PERFECT.

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