Before we hit the ground running, I need to clarify something.
I am not vegan.
However, because vegan food doesn’t include any animal products, that means there is no dairy, which suits my little old digestive system loverly. And that also means no eggs, which isn’t happening in real life, but in my world of desserts, it has worked out just fine. Besides, “vegan” is a lot shorter than “dairy free.”
But I’m not vegan. I eat eggs. I eat bacon. I eat eggs and bacon together. They’re good stuff.
But they aren’t in this banana bread. Emphasis on bacon (although …)
Ok, so there are no eggs or milk or butter. But there is a whole lot of other amazing ingredients! Like coconut oil, applesauce, bananas, whole wheat flour, coconut, pecans, and chocolate chips. I’m kind of wishing I hadn’t used cocoa powder so you could see the coconut and pecans. But then I think, there is double the chocolate in this banana bread, what am I talking about?
Double chocolate is also good stuff.
This bread is like a brownie. Between the cocoa powder, coconut oil, and chocolate chips, you get a rich, soft, and amazing brownie/bread texture.
There is something comforting about a warm slice of banana bread, with melty chocolate chips, and toasted coconut and nuts. Even in the dead heat of summer. You know one of my favorite things to do in summer? I love to go swimming, hang out in my wet swim suit, get the chills, and put on a sweatshirt. Seriously, it feels so good. Maybe it is my way of rebelling against summer temperatures.
While my younger siblings have swim lessons, I swim laps and every year, the first day about kills me. I’m doing great until the 50 m mark for free style and suddenly, there is no air in my lungs, my arms ache, and Houston, we have a major problem in lane 2! Breaststroke is my best friend. Backstroke is not. Every time I bring my arms up and around, I splash water in my face and about drown myself. My Mom thought the situation was pretty funny. She was like, it is one of the few strokes where your face is out of the water the whole time. Yes, true, but struggle is real.
This is why I make German Chocolate Banana Bread.
- 3 medium-to-large very ripe bananas
- ½ cup coconut oil, melted
- ¾ cup brown sugar
- ⅓ cup applesauce
- ½ teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white whole wheat flour
- ½ cup Dutch-process cocoa powder
- ½ cup unsweetened coconut flakes
- ½ cup coarsely chopped pecans
- ½ cup chocolate chips or chunks
- Preheat oven to 350. Grease and flour a 8x4 or 9x5 loaf pan.
- Mash bananas and beat with coconut oil, brown sugar, applesauce, and vanilla.
- Stir in baking soda, salt, flours, and cocoa powder until combined.
- Stir in coconut, pecans and chocolate chips.
- Pour into prepared pan.
- Sprinkle some coconut and pecans on top, if desired.
- Bake for 55 minutes or until toothpick inserted comes out clean.
- Store leftovers in an airtight container.