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Welcome to Samantha's Bread & Butter, where I (Samantha) document my adventures in all things slow food and slow lifestyle.

Coconut Flour Chocolate Chip Banana Bread

Coconut Flour Chocolate Chip Banana Bread


Coconut flour can be difficult to bake with. For that reason, many people nix the option of baking with it after not having success the first or second time around.

But here's the thing, once you get the hang of baking with this soft, flour-like product that's made from — you guessed it — 100% dried up coconut meat, you might actually prefer it to other gluten-free flours. In addition to being a great alternative to gluten, grain and nut flours, coconut flour is high in fiber, protein and healthy fat and has a low glycemic index, making it quite nutritious and an ideal option for diabetics or people who need to watch their blood sugar.

The key to baking with coconut flour is to include a supreme amount of moist ingredients in your recipes (like eggs and butter) and a small amount of the flour itself, since it is so absorbent. I've made a lot of different coconut flour recipes, and this one is by far one of my favorites. It turned out perfectly browned on the outside, moist on the inside and was not too sweet. Even better, the combination of coconut flour, eggs and collagen make its nutritional value better than many baked goods. (That makes it totally acceptable to have for breakfast, right?)

Incidentally, this recipe is gluten free, grain free, nut free, dairy free, and refined sugar free (if you omit the chocolate chunks or sub a version that is sugar free, like Lily's.)

I hope you enjoy this healthy alternative to chocolate chip banana bread as much as we did!

With love,

P.S. If you're at all concerned about the flavor of coconut flour, fear not. It has a mildly sweet flavor that only slighly resembles fresh coconut. Even so, the flavor of the flour is easily masked by other ingredients in the recipe, in this case, the banana and chocolate chips.

Prep time: 10 minutes
Bake time: 50-60 minutes

3 very ripe bananas, mashed
4 eggs, beaten
1/4 cup pure maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
1/2 cup coconut flour
1/4 cup Vital Proteins vanilla collagen creamer powder OR regular collagen powder (optional)*
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup Enjoy Life chocolate chunks or chips, divided (sub Lily's for sugar free)


1. Preheat oven to 350°F.
2. In a large bowl, whisk together the mashed bananas, beaten eggs, maple syrup, melted coconut oil and vanilla extract.
3. In a separate bowl, combine the coconut flour, collagen powder, cinnamon, baking powder, baking soda and sea salt.
4. Combine wet ingredients and dry ingredients and mix thoroughly (but do not over mix); fold in half of the chocolate chunks or chips. (You can also sub walnuts or pecans, if you prefer.)
5. Grease a 8x5-inch loaf pan generously* with coconut oil or butter, OR line the pan with parchment paper. Add the batter to the baking dish and place remaining chocolate chunks or chips on top of batter.
6. Bake for 50-60 minutes, or until the top of the bread is browned and a toothpick inserted in the middle comes out clean. *Check the bread after 40 minutes, and if you see that the top is already quite brown/browning very quickly, cover the baking dish with aluminum foil for the remainder of the baking time to prevent burning.
7. Let the bread cool completely before removing from the baking dish.
8. Serve banana bread with a spread of butter, nut butter or jam. (My favorite is with a spread of peanut butter and a cup of tea!)

*This banana bread can be stored sealed at room temperature for up to three days, in the refrigerator for up to one week, and in the freezer for up to three months. Before serving, defrost and/or warm in the oven or toaster oven, or grill with butter in a cast iron pan.

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