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RECIPE
9 INGREDIENTS6 STEPS1HR

Vegan Coconut Banana Bread

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Super moist banana bread made with no butter and no eggs and with a sweet coconut aroma.

1HR

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
1 cup
Type 2 Flour
1 1/3 cups
Desiccated Coconut
2 oz
Coconut Oil , melted
1 Tbsp
Baking Powder
1 pinch
3
Ripe  Bananas
1/4 cup
Vegan Dark Chocolate Chips
1 cup
Almond Milk
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Nutrition Per Serving
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CALORIES
2846
FAT
158.1 g
PROTEIN
31.4 g
CARBS
346.3 g

Directions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
In a blender combine Banana (2), Coconut Oil (50 gram), and Almond Milk (250 milliliter). Process until smooth.
Step 3
Next, add the Type 2 Flour (140 gram), Coconut Sugar (100 gram), Desiccated Coconut (140 gram), Salt (1 pinch), and Baking Powder (10 gram). Pulse until combined. Fold in the Vegan Dark Chocolate Chips (1/4 cup), but save a few.
Step 4
Pour the batter into a bread loaf pan lined with parchment paper. Cut in half the 3rd Banana (1) and lay it on top. Drop a few more chocolate chips.
Step 5
Bake in a preheated oven at 350 degrees F (180 degrees C) for 40 to 45 minutes.
Step 6
Remove from the oven and let the bread cool down completely before slicing it.

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Nutrition Per Serving
Calories
2846
% Daily Value*
Fat
158.1 g
203%
Saturated Fat
130.7 g
653%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
346.3 g
126%
Fiber
40.1 g
143%
Sugars
151.1 g
--
Protein
31.4 g
63%
Sodium
1450.0 mg
63%
Vitamin D
2.6 µg
13%
Calcium
922.4 mg
71%
Iron
11.3 mg
63%
Potassium
2826.0 mg
60%
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