A flourless chocolate-coconut banana bread recipe

Hanna Lykke/Staff

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There’s beauty in aging, especially if you’re a banana. Put those overripe bananas in your kitchen to good use in this simple, delicious dessert. Nut butter and coconut oil infuse the bread with a dreamy, moist texture, while a trinity of cinnamon, ginger and cardamom add unexpected complexity. Shreds of coconut and melty chocolate puddles make the bread delightfully exciting with each bite.

Hanna Lykke/Staff


  • 1 ½ cups oats, quick or old-fashioned (steel-cut will yield poor consistency) 
  • 4 overripe bananas, mashed 
  • ¼ cup nut butter, unsweetened (we recommend peanut or almond) 
  • 4 eggs 
  • ¼ cup brown sugar (coconut sugar, agave or maple syrup also work) 
  • 1½ tablespoon coconut oil 
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground cardamom 
  • ½ teaspoon ground ginger 
  • 2 teaspoons vanilla extract 
  • ½ cup semi-sweet chocolate chips (can be substituted for peanut butter chips or white chocolate chips) 
  • ⅓ cup shredded coconut (we recommend unsweetened)
  • 1 tablespoon shredded coconut, for garnish
  • 1 banana, for garnish


  1. Preheat your oven to 350 degrees Fahrenheit. Grease a midsize square pan with neutral oil and line with parchment paper.
  2. Mash the bananas into a liquid consistency with only a few chunks left behind. 
  3. In a blender or food processor, add the oats. Blend for about 2 minutes, or until the oats become a fine powder. Once blended, add the remaining ingredients with the exception of the shredded coconut and chocolate chips.
  4. Blend the ingredients until the batter has a uniform, smooth consistency. Using a spatula, gently fold in the chocolate chips and coconut shreds. Do not blend the coconut and chocolate into the batter. 
  5. Pour the batter into the prepared pan or pans. Cut the leftover garnish banana into small, circular wheels. Place in a row or in any desired pattern on top of the batter. Drizzle with the remaining coconut shreds or extra chocolate chips.
  6. Bake for 45 minutes, or until the loaf becomes a rich golden brown color and the inserted toothpick comes out clean. (In a convection oven, it will take about 35-40 minutes.)
  7. Serve with butter and a drizzle of honey, if desired.

Hanna Lykke/Staff

This banana bread is delicious, simple and sure to be a showstopper. Feel free to add and customize the base to whatever flavor sounds best to you. Some ideas for variation include adding chopped toasted walnuts and Nutella, or even candied ginger and chopped toasted macadamia nuts! This preparation applies beautifully no matter your ingredients, and the recipe can be easily scaled up or down depending on what you have available.

Contact Hanna Lykke at [email protected].