A deliciously moist and tender banana and coconut bread recipe, made in one bowl and without eggs! Made with almond flour and naturally sweetened, it's perfect to snack on, breakfast or even dessert! Secretly low carb, paleo, vegan and gluten-free.
Preheat oven to 350F/180C. Grease a loaf pan and set aside.
Prepare your flax egg by combining your ground flaxseed with water. Let sit for 10 minutes to form a gel.
In a large mixing bowl, combine the dry ingredients and mix well. In a separate bowl, melt your coconut oil. Add your mashed bananas and flax eggs/eggs and whisk together.
Using a rubber spatula, fold through your shredded coconut and chocolate chips.
Transfer your coconut banana bread batter into the greased pan. Top with extra chocolate chips and coconut and bake for 40-50 minutes, or until a toothpick comes out of the center clean.
Remove from the oven and allow to cool in the pan completely, before slicing.
Healthy Coconut Banana Bread (Paleo, Vegan, Gluten Free) should be stored in the fridge, in a sealed container or covered in plastic wrap.Coconut Banana bread is freezer friendly and will keep well frozen for up to 6 months.