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Almond Coconut Banana Bread

Welcome to the world of wholesome indulgence with our Lifestyle Food Almond Coconut Banana Bread.

In this delightful recipe, we’re about to embark on a culinary journey that combines the rich and comforting flavours of ripe bananas, the nutty essence of almond flour, and the tropical twist of coconut flour. Each slice is a perfect blend of taste and texture, creating a treat that’s impossible to resist.

Our ingredients are carefully selected, from the very overripe bananas to the touch of cinnamon, and of course, the irresistible chocolate chips that add that extra layer of delight. The result? A moist and delectable banana bread that will make your taste buds sing.

With our step-by-step method, you’ll find it easy to create this wonderful loaf of goodness. And as a bonus, we’ll share the secret that all banana bread aficionados know – it’s even better the next day!

So, grab your mixing bowls and preheat the oven because this is one recipe you don’t want to miss. Let’s get started!

3 medium very overripe bananas (extra one to top)
11/2 cup self rising flour or white bread flour
1 cup brown sugar
1/3 cup Lifestyle Food almond flour
1/3 cup Lifestyle Food coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 two aground cinnamon
11/2 cup plant milk
1 heaped tbsp apple cider vinegar
1/3 cup melted coconut oil
1 step vanilla extract
Chocolate chips

1. Preheat oven to 180 C. Line a banana bread loaf pan with parchment paper.
Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
2. In a large bowl, whisk together the mashed bananas, milk, apple cider vinegar, oil, and vanilla
extract until well combined. Add in the brown sugar, flour, almond flour, coconut flour,
cinnamon, baking powder, baking soda, and salt. Use a wooden spoon to combine. Fold in
the chocolate chips.
3. Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons
chocolate chips on top. Add a sliced banana and sprinkle on some sugar.
4. Bake for 50 minutes-1 hour or until tester comes out clean in the middle of the bread. Cool
bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling
completely. Once cool, cut into 12 slices.
5. The bread is best the next day (as are all banana breads!) To serve: top with almond butter or
butter and sprinkle with a little sea salt. Enjoy!

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