Gooey Chocolate Coconut Banana Bread

Gooey Chocolate Coconut Banana Bread


  • 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


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.

Total Time: 45m Yield: 12-16 slices

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