Chocolate Coconut Banana Bread with Moringa
Servings Prep Time
12slices 20minutes
Cook Time
Servings Prep Time
12slices 20minutes
Cook Time
  • butter
  • 4 bananasoverly ripe
  • 1juice lemon
  • 1-2Tbsp homemade vanilla extract
  • 2part cinnamonsprinkled
  • 1part nutmegsprinkled
  • 1Tbsp brown sugaroptional
  • 1Tbsp Moringa powder
  • 1 1/4 cups white whole wheat flour
  • 1/2cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2large eggs
  • 1/2 cup brown sugarloosely packed
  • 1/2cup coconut milkcan substitute any milk
  • 1/2cup coconut oilmelted
  • 1tsp vanilla extract
  • 4ounces 72% or > cacao dark Chocolatechopped (or to taste)
  • 1/2cup coconut flakestoasted
  • 2Tbsp unsweetened coconut flakestopping
Roasted Bananas and toasted coconut
  1. Preheat oven to 400 F.
  2. Lightly butter/oil baking dish. Slice 4 bananas and align in dish.
  3. Squeeze Lemon Juice over evenly over sliced bananas.
  4. Drizzle homemade vanilla evenly over bananas.
  5. Sprinkle with cinnamon and nutmeg. (2 parts cinnamon to 1 part nutmeg or to taste)
  6. Dust prepared banana slices with brown sugar, sucanat, or coconut sugar if desired for additional sweetness.
  7. Place banana dish in oven for 15- 20 minutes or until lightly browned and caramelized. Place flaked coconut into a separate dish and toast in oven for a couple of minutes simultaneously. Can stir occasionally for more even color. Watch very carefully as it will burn easily! Remove when flakes become golden brown.
  8. Remove both from the oven at the appropriate time and allow to cool. (**See about for Spiced Banana Sauce ideas if applicable)
Bread Batter Assembly
  1. Reduce Oven to 350 F
  2. Lightly Oil 9×5 Bread pan or 2 mini loaf pans.
  3. In measuring cup, place 1 Tbsp Moringa powder or desired amount. Fill the rest of the way 1 1/4 cup with whole wheat flour. Place in a small/ medium mixing bowl
  4. Add all-purpose flour, baking soda, and salt. Mix thoroughly and set aside.
  5. In a large mixing bowl, beat eggs and brown sugar until smooth.
  6. Add coconut milk, coconut oil, and vanilla until combined.
  7. Spoon roasted banana slices into bowl and mash. (Optional: Save Spiced banana sauce in separate dish for drizzling or desired use.) Incorporate mashed bananas into wet mixture.
  8. Combine wet and dry ingredients. Fold in the chopped chocolate and toasted coconut.
  9. Pour batter into prepared loaf pan(s) and sprinkle with remaining unsweetened coconut if desired.
  10. Place in preheated oven. (Original recipe says to place on baking sheet when using a 9×5 pan. I assume this is to catch any over flow. I use 2 mini loaf pans so cannot speak from personal experience.)
  11. Bake for 40 to an hour depending on the size of the pan. At about 30 minutes, check the bread. If the tops are browned but not set in the middle, tent the pan with aluminum foil. Remove from oven when the center is set. Allow to cool for 30 minutes minimum before slicing. Store bread covered for 3-5 days (although I doubt it will be around that long)!