Super Moist Chocolate Coconut Banana Bread — It’s delicious and gluten-free

Super moist and a little gooey, this chocolate coconut banana bread is so easy to make.

As I continue on my new journey experimenting with gluten free bread recipes, I’ve been playing around a bit with breads that don’t require yeast. I threw these ingredients together because I had them and thought it would be fun to see what would happen. I found millet flour in my pantry. Don’t know why or when I bought it. I read that millet flour makes cakes taste gritty so I paired it with the moist and yummy almond meal flour. I added the cocoa powder as an afterthought because chocolate makes most things taste better and complements the banana and coconut.

Chocolate Coconut Banana Bread with organic frozen yogurt and berry compote

“Can’t go wrong,” I thought and, lucky for us, it was pretty awesome.  It made for a great dessert after dinner last night. While it was still warm, I served it up with a couple of scoops of organic vanilla frozen yogurt and a blueberry/raspberry compote that I made a few days earlier. Super delicious! Also had it for breakfast this morning.  Am adding this experiment to my recipe collection.

Hope you like it too.


1 cup almond meal flour
1 cup millet flour
⅓ cup shredded unsweetened coconut
⅓ cup organic cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
1 T vanilla
3 ripe bananas mashed
½ cup pure maple syrup


  1. Preheat oven to 350F.
  2. Spray medium sized bread pan.
  3. Combine dry ingredients in a large bowl.
  4. Combine wet ingredients in a separate bowl.
  5. Add wet to dry and blend completely.
  6. Pour batter into bread pan.
  7. Bake for 40 minutes. Check with a toothpick after 30 minutes. Done when toothpick comes out clean.
  8. Cool for 10-15 minutes before removing from pan.

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