Toasted Coconut and Chocolate Chunk Banana Bread


For the Donuts:

100g almond flour

100g Biona Organic coconut flour

85g unsweetened shredded coconut

4 eggs or flax eggs

2 tablespoons Biona Organic Agave Syrup

30g high quality dark chocolate, chopped into chunks

85g Biona Organic Cocomega Spread

340g mashed banana

¾ tsp baking soda

1 tsp vanilla extract

¼ tsp salt

For the Topping:

85g unsweetened shredded coconut, toasted in a pan for 2 minutes

1 medium banana, sliced

For the Chocolate Drizzle:

100g cocoa powder

2 tablespoons honey

1.5 tablespoon Biona Organic coconut oil



Preheat the oven to 180c degrees.

For the donuts, in a bowl combine the mashed banana, eggs, agave, cocomega, and vanilla and whisk to combine until smooth.

Add in the flours, coconut, baking soda, and salt, and stir until well combined (the batter may be slightly clumpy)

Fold in the chocolate chunks.

Generously grease 2 non-stick donut pans (6 donuts each) with coconut oil and add in the batter to fill each mold.

Bake the donuts for 10-12 minutes until just beginning to brown on top.

Remove from the oven and leave to cool for 20-30 minutes.

Once cooled, remove from the pan and place on a plate.

Prepare the chocolate drizzle by melting the coconut oil and honey in a pan, then transfer to a small bowl and stir in the cocoa powder until the sauce is smooth.

Set aside to thicken for a few minutes and toast the coconut.

Top each donut with banana slices and drizzle with the chocolate sauce then sprinkle with the toasted coconut.

Place the donuts in the fridge for 10 minutes so the chocolate can harden,





Windmill products used in this recipe