Coconut Banana Bread with Dark Chocolate (Refined Sugar-Free)

A refined yet indulgent take on banana bread, blending tropical coconut with deep notes of dark chocolate. Naturally sweetened and subtly spiced, this loaf is a perfect balance of flavor and texture.

Ingredients

• 2 ½ large ripe bananas (about 1 ¼ cups mashed)

• 1 ½ cups almond flour

• ½ cup unsweetened shredded coconut

• ½ cup chopped unsweetened dark chocolate or vegan chocolate chips

• ¼ cup coconut oil, melted

• ¼ cup pure maple syrup or raw honey

• ¼ cup pineapple juice (for a delicate citrus depth)

• 2 large eggs (or vegan alternative: 2 flax eggs – 2 tbsp ground flaxseed + 6 tbsp water, set for 5 minutes)

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon sea salt

• ½ teaspoon ground cinnamon (optional, for added warmth)

The Method

1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease with coconut oil.

2. Prepare the dry ingredients. In a medium bowl, whisk together the almond flour, shredded coconut, baking powder, baking soda, salt, and cinnamon.

3. Prepare the wet ingredients. In a large mixing bowl, mash the bananas until smooth. Stir in the melted coconut oil, maple syrup, pineapple juice, eggs. Mix until fully incorporated.

4. Combine. Gradually fold the dry ingredients into the wet mixture. Stir until just combined, ensuring not to overmix. Gently fold in the dark chocolate pieces.

5. Bake. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

• Oven Watch: Check at the 45-minute mark. If the top is browning too quickly, lightly tent with foil to prevent overcooking.

6. Cool & serve. Allow the bread to rest in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy at room temperature or lightly toasted with a smear of coconut butter.