Banana Coconut Bread with Chocolate Chips

Here’s an easy high protein, high fiber yummy banana bread recipe. Coconut and Almond flours are both grain free for those who have trouble digesting grains.  Adding the large quantity of eggs boosts the protein even higher and keeps my local farmer happy because I buy so many each week!  The sugar is kept to a minimum because of the sweet bananas and chocolate chips.  My family prefers banana bread without chopped nuts but if your family enjoys them feel free to throw in your favorite.

I love having things like our breakfast cake, chocolate coconut bars or this banana bread around for quick breakfasts.  A slice is so much more satisfying than a processed gluten free piece of toast or waffle and the protein will hold you over much longer.  They are perfect for an afternoon treat after running through the sprinklers, too.  Just ask my favorite neighbors!

Banana Coconut Bread with Chocolate Chips

Preheat oven to 375 degrees

Makes 2 loaves.

Prepare pans by lightly greasing.

4 Bananas, very ripe and mashed

6  Eggs

3/4 cup Tropical Traditions Coconut Oil

1/2 cup  Tropical Traditions Coconut Flour

1 lb. Almond Meal – Trader Joe’s

1/4 Cup Organic Cane Sugar

1 t Baking Powder

2 cups Chocolate Chips

 Mix all ingredients except chocolate chips until very well incorporated; stir in chocolate chips.

Spread batter into two greased standard loaf pans and bake for 50 minutes.  Alternatively you can spread the batter into into an ungreased 9 x 13 pan and bake at 375 for 40 minutes.   The crust will be brown and the bread will feel a bit soft but a toothpick inserted in the center will be clean.