Chocolate Chunk Banana Bread

Life just isn’t complete without chocolate chunk banana “bread”!

Typically, however, it is FULL of sugar (most recipes have a cup or more of sugar) not to mention grain and dairy.

This recipe uses only banana to create the sweetness.

Adding coarse or flaked salt to the top of baked goodies is a tastebud trick.

A little salt makes the sweet taste sweeter, allowing for the use of very little sugar while still getting yummy results ;)

By using sunflower seed butter and omitting the walnuts, you'll have a snack that's safe for kids' lunch boxes.


4 ripe bananas, mashed

4 eggs

1/2 cup almond or sunflower seed butter

1/4 cup ghee, melted

1 tsp vanilla

1/2 cup coconut flour

1/2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp fine Himalayan sea salt

1/2 cup chopped raw walnuts or pecans, plus more for garnish, if desired

200g raw dark (85% cacao) chocolate, chopped into CHUNKS

1/4 tsp coarse Himalayan sea salt for garnish, if desired


Heat oven to 350 degrees. Line an 8x8-inch brownie pan (or 3x12-inch loaf pan) with parchment paper, leaving an overhang.

Using mixer, beat together mashed banana, eggs, nut butter and melted ghee.

In a small bowl, whisk together coconut flour, baking soda and powder, cinnamon and salt. Add to wet ingredients in mixer and mix to combine well. Stir in nuts and chocolate.

Turn batter into prepared pan, top with extra nuts, sprinkle coarse salt over top and bake in center of oven until tester comes clean (approximately 40 mins for 8x8-inch pan, 60 minutes for loaf).

Allow to cool 20-30 minutes in pan. Using parchment overhang, carefully remove from pan and set on rack to cool completely.

- makes 16 servings - 1 8x8-inch brownie pan or 3x12-inch loaf

- Can also be used to make 12 muffins (bake 25 minutes or until tester comes clean).