This Whole Wheat Coconut Oil Roasted Banana Bread is about to change you life. It’s made with white whole wheat flour, roasted bananas, coconut oil, and dark chocolate chips.
OH EM GEE. I don’t know how I’ve kept this a secret for so damn long but….
MARK IS MOVING TO MINNEAPOLIS! First of all, I have no idea how we have already been dating for a year and a half, but finally after doing long distance this whole time between Minneapolis and Milwaukee, we’re going to be in the same city under the same roof! I feel like living apart for so long has been both really difficult and really good for strengthening our relationship. Mark and I were really good friends in high school, so we didn’t start our relationship from scratch, but it did take us a while to get in a good groove of balancing distance and seeing each other IRL.
To give you some background on the situation, we weren’t always sold on staying in Minneapolis. For a while I was planning on moving to Milwaukee, but then I vetoed that rather quickly. For the past 6 months we’ve been decided between Minneapolis and Denver (hence the large amount of spontaneous trips to Denver). Denver has had my heart since the first time I went in high school. It was actually the plan for me to move there after college, but life has it’s ways of keeping you where you’re suppose to be. Mark fell in love with Denver last year so it felt like a really great option for us knowing that we both love the outdoors and warmer weather. Plus, it seemed like neutral territory for the both of us. Long story short, Minneapolis has my heart and my business for the time being. For a while I tried to tell myself that “I can do my job from anywhere.” But can I? While this is true for some extent, I know that I can’t replicate my situation here in Minneapolis (Linley = God). I just can’t justify leaving this amazing community that I’ve built my business around. Plus, my family and co-workers are here!
I am so lucky that Mark’s job is flexible and he’s able to work remotely and most of all, willing to move to me. You have no idea how happy this makes my heart that someone would be willing to do this for me. So, he’s moving here in June! We found an adorable townhouse to rent near Lake Calhoun and we couldn’t be more excited to live together in the same city. WEEE. Now he gets to be my taste tester 100% of the time 😀
While Mark didn’t try this bread, I know he would LOVE IT. Linley and I tested this sucker like 5 times, so we know you will love it too! We called it “roasted banana” bread because we actually roasted the bananas before adding it to the batter. The flavor, though. SO GOOD. It’s made with 100% white whole wheat flour, a touch of brown sugar, coconut oil, and chocolate chips.
Let us know if you make this bread by tagging #FitFoodieFinds on IG! Please and thanks.
Whole Wheat Coconut Oil Banana Bread with Chocolate Chips
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 minutes
- Yield: 8
- 1¾ cups white whole wheat flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon teaspoon ground cinnamon
- 1/2 cup chocolate chips (+ chips for the top of bread)
- ½ cup brown sugar
- 2 eggs, large
- 3 bananas, medium
- 1/2-3/4 cups almond milk, unsweetened*
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- First preheat oven to 350ºF and spray a bread pan with nonstick cooking spray. Set aside.
- Place 3 bananas (with peels still on) on a cookie sheet and place in oven for 10-15 minutes until fragrant and dark brown. Remove from oven and set aside.
- Mix dry ingredients (except chocolate chips) together in a medium sized bowl.
- In a separate mixing bowl, mash the 3 roasted bananas with a fork (or alternatively you can place them in a blender to get extra smooth). Then, mix in the rest of the wet ingredients.
- Slowly add dry ingredients to wet. Fold chocolate chips into batter and mix again.
- Pour batter into greased bread pan, sprinkle a few chocolate chips on top, and bake for 45-50 minutes.
- Remove banana bread from oven, let cool for 5 minutes, and remove from pan to finish cooling.
*If your batter seems way too thick (see video for thickness), you may need to add a few tablespoons more of almond milk. This is due to the fact that all bananas are different sizes, which release a different amount of moisture 😀
- Serving Size: 1/8
- Calories: 279
- Fat: 11
- Carbohydrates: 50
- Fiber: 5
- Protein: 6