Chocolate Coconut Banana Bread (Gluten-Free, Dairy-Free)

Chocolate Coconut Banana Bread Gluten Free Dairy Free

This Chocolate Coconut Banana Bread is an explosion of flavours – if you didn’t already know, banana and chocolate are a match made in heaven, so with cacao powder and melt-in-your-mouth chocolate chips, it will make your kitchen smell like a chocoholic’s dream! Given that my Ultimate Banana Bread is one of my blog’s most popular recipes of all-time, I thought I’d experiment with some varieties of this classic dessert to share with you.

The fluffiness of the coconut flour works together with the yoghurt to create a texture that is light yet dense enough to feel like an indulgent banana cake. Believe it or not, this tastes EVEN better the next day. The loaf is studded with dark chocolate chips, and if you’re like me, you might accidentally-on-purpose spill half a bag of choc chips on top to decorate your Chocolate Coconut Banana Bread!

Make sure you wait until your bananas are over-ripe with black spots, begging to be used up – this is when they’re at their sweetest and work best in baking!

I’ve made loads of chocolate-themed recipes lately, so make sure you try my Chocolate Sticky Toffee Cups, Chocolate Cake PopsFlourless Triple Chocolate CakeChocolate Peanut Butter Jelly Cups, Chocolate Chip Quinoa Granola and the rest of the recipes linked at the bottom of this post!

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Chocolate Coconut Banana Bread Gluten Free Dairy Free


  • 3 overripe bananas
  • 1/2 cup dairy-free yoghurt (I used Nush Foods almond yoghurt)
  • 1 egg (or flax egg if vegan)
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut oil, melted, plus extra to grease the tin
  • 1/4 cup coconut sugar
  • 2 tablespoons honey/maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 heaped teaspoon cinnamon
  • 1/4 cup cacao powder (or cocoa)
  • 1 cup coconut flour
  • 1/3 cup dark chocolate chips, plus extra for decoration


  1. Pre-heat oven to 180 C and loaf tin with coconut oil or baking paper.
  2. Mash the bananas in a large bowl, then whisk in the yoghurt, egg, almond milk, vanilla, melted coconut oil, coconut sugar and maple syrup until completely smooth.
  3. Combine all the remaining ingredients in another bowl, then add the dry ingredients to the wet ingredients and mix well until fully combined. Fold in the chocolate chips.
  4. Pour the mixture into the loaf tin and use the back of a spoon to even out the top. Sprinkle the remaining chocolate chips over the top.
  5. Bake for 55-60 minutes, until a toothpick comes out clean.
If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!
For more chocolatey recipes, check these out: 

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Chocolate Coconut Banana Bread Gluten Free Dairy Free Eli Brecher cereal and peanut butter

Eli Brecher
Eli Brecher

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