We always have bananas in our house but like most toddlers, Tristan will not touch a really ripe one. Enter me making lots of banana based snacks + desserts. This is a staple for us when zucchini starts to come into season. I use coconut oil + sugar to “healthy” it up a bit. In this recipe, I do use egg but if you’re vegan you can give a good flax egg a try (but please note I have not personally tested without a real egg).
This bread will keep a few days out then best put in the refrigerator + toasted. I love serving it with butter, hazelnut spreads or cream cheese. Yum.
Makes 1 standard loaf (I use a bread pan)
- 2 ripe bananas
- 1/3 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 cups all purpose flour
- 1 small zucchini, grated (about a cup)
- 3/4 cup chocolate chips, divided into 1/2 + 1/4 cups
Preheat oven to 350 degrees. Spray a 8″x5″ (or similar size) loaf pan with oil + set aside. In a large bowl mash bananas until smooth. Stir in the melted coconut oil until smooth. Add coconut sugar, egg, vanilla, baking soda, cinnamon, salt + flour + stir until the batter is combined. Fold in the grated zucchini + 1/2 cup of chocolate chips. Pour/scoop the batter into the prepared loaf pan. Top with the remaining chocolate chips.
Bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool completely on a wire rack.
Slice + enjoy!