Probably my favourite banana bread I have ever made – so moist, with a coconut and almond butter twist, PLEASE give it a try! Tips for the gooiest banana bread:

  1. Use overly ripe, darkening bananas (previously frozen also work) for a moist dense bread and more “banana-ey” flavour.
  2. Very gently fold wet and dry ingredients together with a spatula for tender texture, not too much mixing.
  3. Cut large chunks of dark chocolate instead of using chips so you get pockets of warm melty, chocolate chunks instead.



  • 3 medium bananas (4 if you want to decorate it)
  • 3 eggs
  • 2 cups of Ground Almonds “Almond Flour”
  • 1/2 cup Coconut Flakes / Shredded Coconut
  • 1 cup of Dark Chocolate Chips / Chopped up chocolate bar
  • 1/4 cup Almond Butter (or any nut butter you have)
  • 3 tablespoons Organic Malt Syrup / Agave nectar
  • 1/2 teaspoon sea salt
  • 3 teaspoons of Baking Powder
  • Half a cup of Chopped Walnuts (Optional)



  1. Preheat oven to 180’C
  2. Use a fork to mash 3 bananas and put in your mixing bowl
  3. Add the eggs, syrup and almond butter and mix around.
  4. Then add your dry ingredients into the mix.
  5. Finally, fold the chopped up chocolate chunks into the mix.
  6. Line a rectangle tin with baking paper and pour the batter into the lined pan.
  7. Chop a banana length ways in half and place on top the batter, pressing in slightly.
  8. Bake in the oven for 35 minutes or until the top is golden brown.
  9. Once cooked, cool on a cooling rack for about 10 minutes before cutting – but enjoy hot! Mmmmm

I  love seeing your creations so please @pwpantry or tag me. Hope you enjoy! xxx