Coconut Chocolate Chip Banana Nut Bread

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Coconut Chocolate Chip Banana Nut Bread by @thekindcoconut

Serves 8-10 slices (1 loaf)

Prep time: 15 minutes

Cook time: 45 minutes


4 Emmy’s Organics Chocolate Chip Coconut Cookies

3 ripe bananas

1 cup gluten free flour *substitute any all-purpose flour

1 cup almond meal

¼ cup coconut sugar

1 tbsp flax meal (+ 3 tbsps water)

1 tbsp baking powder

1 tsp cinnamon

¼ cup crushed walnuts *optional

Wet Ingredients:

½ cup almond milk

¼ cup maple syrup

1 tsp apple cider vinegar

1 tsp vanilla paste *substitute with extract


  1. Preheat the oven to 350 degrees.
  2. Make the flax egg and buttermilk in a small dish by combining the flax meal with 3 tablespoons of water, almond milk and apple cider vinegar. Set aside.
  3. Whisk together the flour, sugar, baking powder and cinnamon in a medium bowl.
  4. In a separate bowl mash the banana until most of the chunks are gone. Stir in the maple syrup, vanilla, and flax mixture.
  5. Combine the wet and dry and stir to fold everything together. Using your hands crush the cookies into the batter and stir again.
  6. Spray a bread pan with non-stick cooking spray. Pour the batter into the pan and bake for 45 minutes.
  7. Serve warm! Store leftovers for up to 6 days or keep in the freezer.

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