Bananas. Chocolate. Cinnamon. Booyah! The addicting flavor combination of this delightfully tasty classic banana bread will have your family and friends begging for more. But the added cinnamon sugar topping really puts this one over the top. Because it’s on the top! Get it? Never mind.
DRY INGREDIENTS
1½ cups almond flour
1/3 cup (720 ml) coconut flour, sifted
1/3 cup (720 ml) arrowroot starch
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
½ tsp sea salt
WET INGREDIENTS
4 very ripe bananas (the more brown spots, the better; if you use frozen bananas instead of fresh, you may not need all of the coconut milk, so add it slowly until it becomes a thick batter)
4 eggs
2 tsp pure vanilla extract
1/3 cup (720 ml) coconut milk
ADD-IN
1 cup (240 ml) chocolate chips
TOPPING INGREDIENTS
2 TBSP (30 ml) coconut sugar
¾ tsp cinnamon
1 TBSP (15 ml) almond flour
Makes 1 loaf
Preheat your oven to 350°F (180°C).
In a small bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, cinnamon, and sea salt.
In a large bowl, blend the bananas, eggs, vanilla extract, and coconut milk with a hand mixer until the bananas are fully mashed and the ingredients are well combined.
Add the dry ingredients to the large bowl, and blend until the ingredients are fully incorporated.
Stir in the chocolate chips.
Grease a 9” x 5” loaf pan. Pour the batter into the greased pan.
In a small bowl, combine the topping ingredients and mix well with a spoon. Sprinkle the topping evenly over the batter.
Bake the loaf for 55-60 minutes or until the center is set and a toothpick inserted into the center comes out clean.
Remove the loaf from the oven, and let it cool for 10 minutes in the pan on a wire rack.
Turn the loaf out onto the wire rack to finish cooling.
Slice the loaf and serve or store in an airtight container.
To store the loaf in the freezer, place small squares of wax paper between the slices. Place the slices in a freezer-safe zip-top bag, and freeze until needed.
Simply thaw a slice at time (or the whole loaf) in the refrigerator, and enjoy! I like my bread warm, so I heat it for a few seconds in the microwave before devouring.
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This chocolate chip banana bread with cinnamon sugar topping is the loaf that makes four ripe bananas disappear in one afternoon. The crumb stays impossibly moist thanks to coconut flour and coconut milk, while a cinnamon-sugar crust crackles over the top. Chocolate chips in every slice are not optional in my house.
Pro Tips
- If you use frozen bananas instead of fresh, hold back some of the coconut milk. Thawed bananas release extra water, so add the milk slowly until the batter is thick but pourable.
- The more brown spots on the bananas, the sweeter the loaf — with truly black skins you can reduce the maple syrup slightly without noticing.
- Sprinkle the cinnamon sugar topping just before the loaf goes into the oven. Added too early it sinks into the batter and loses its crunch.
- Cool the loaf ten minutes in the pan, then turn it out. Grain-free quick breads can steam themselves gummy if they sit in the hot pan too long.
Frequently Asked Questions
How do I store chocolate chip banana bread?
An airtight container at room temperature for three days, or refrigerate for up to a week. For freezing, slip wax paper between slices so you can pull out one at a time.
Can I make this banana bread egg-free?
The four eggs do a lot of structural work in a coconut flour loaf, so a straight swap is risky. Flax eggs can work in a pinch, but expect a denser, more crumbly slice.
Why is my banana bread still wet in the middle?
Coconut flour loaves need the full 55 to 60 minutes. If the top browns too fast, tent the pan with foil and keep baking until a toothpick comes out clean from the very center.
Recipe Card
Ingredients
Method
- ADD-IN
- 1 cup chocolate chips TOPPING INGREDIENTS
- 2 TBSP coconut sugar
- ¾ tsp cinnamon
- 1 TBSP almond flour Makes 1 loaf Preheat your oven to 350°F.
- In a small bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, cinnamon, and sea salt.
- In a large bowl, blend the bananas, eggs, vanilla extract, and coconut milk with a hand mixer until the bananas are fully mashed and the ingredients are well combined.
- Add the dry ingredients to the large bowl, and blend until the ingredients are fully incorporated.
- Stir in the chocolate chips.
- Grease a 9” x 5” loaf pan.
- Pour the batter into the greased pan.
- In a small bowl, combine the topping ingredients and mix well with a spoon.
- Sprinkle the topping evenly over the batter.
- Bake the loaf for 55-60 minutes or until the center is set and a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven, and let it cool for 10 minutes in the pan on a wire rack.
- Turn the loaf out onto the wire rack to finish cooling.
- Slice the loaf and serve or store in an airtight container. To store the loaf in the freezer, place small squares of wax paper between the slices.
- Place the slices in a freezer-safe zip-top bag, and freeze until needed. Simply thaw a slice at time (or the whole loaf) in the refrigerator, and enjoy! I like my bread warm, so I heat it for a few seconds in the microwave before devouring.
