Description
This banana bread is insanely decadent and tastes like a salty caramel chocolate candy bar. I love the combination of gooey chocolate, chewy coconut and sweet sticky dates. I like to add the chocolate on top to bring out the caramel flavor of the bread but feel free to add some chocolate inside as well. There is no such thing as too much chocolate! I used a raw cultured butter but any dairy free butter would work too. You can also replace the greek yogurt with your favorite vegan yogurt.
Ingredients
Makes 1 loaf
8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 1/2 cup Gluten Free Flour- I used King Arthur
1 cup coconut sugar
3 ripe bananans, mashed
6 medjool dates, pitted and roughly chopped
1/3 cup greek yogurt or your favorite dairy free yogurt
2 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut
1 1/2 tsp baking soda
1/2 tsp salt
Chocolate chips for topping (or feel free to add some inside as well!)
Instructions
- Preheat your oven to 350. Grease and line loaf pan with parchment, leaving some to overhang the sides.
- In a large bowl add melted butter, coconut sugar, banana, dates, yogurt, eggs and vanilla. Mix well trying to break up the dates and bananas.
- Add the dry ingredients in another bowl. Add half the flour mixture to the wet ingredients and mix until combined. Repeat with the remaining flour. If you are adding chocolate chips inside the loaf now is the time!
- Pour the batter into the loaf pan and sprinkle with more chocolate chip and flaky salt.
- Bake for an hour to an hour and 15 minutes. Or until a toothpick comes out clean.
To make this dairy free I love Monty’s butter and Culina coconut yogurt.