This is Bananas.

Seriously, I have become the ultimate banana bread baker. In my family, bananas are a touch and go subject. I will buy a big bunch of 4 or 5 bananas at the grocery store, betting that 100% of them will turn into banana bread two days later! Oh, but if seester is in town, I get two more bunches…that girl can put away some bananas. 
So, I was planning on making some banana bread yesterday when I got a call from my Mom. She started asking me questions like, “Have you made anything today,” and “Are you going to make anything?” I asked her if she knew who I was and then told her to get to the point. She then proceeded to tell me that she needed something to take for her work shin-dig that is going on today. So, I happily agreed to make my newest banana bread recipe for her! 
When I say newest, I mean that I have been making this stuff for a couple of weeks, yet have failed to post the recipe because it usually gets eaten before I can snap pics! That is just how good it is. 

I’d like to call this Chocolate Macaroon Banana Bread
Because we all know that chocolate and coconut cannot live without one another…
at least in my world.
It’s got toasted coconut baked right into it
and you know I just had to go and drizzle a coconut glaze over the top.
 A frosted mountain of chocolate-y, coco-nutty, heaven.
Now, who wants to make me a margarita? All of this coconut talk has me on the beach in Hawaii with all those cabana boys.
Be Right Back.
P.S. Today I am guest posting over at Espresso and Cream for No Fat Talk Tuesday! Head on over and check it out!
Chocolate Macaroon Banana Bread (GF):
3 c. almond flour
1/4 c. unsweetened cocoa powder
1 t. baking soda
1/2 t. salt
3 ripe bananas, mashed
3 eggs
1 T. pure vanilla extract
1/4 c. agave nectar (or honey)
1/4 c. melted coconut oil
1 c. unsweetened, shredded coconut
1 c. powdered sugar
1 1/2 T. coconut milk
1. Preheat the oven to 350 degrees F. Grease a 9×11 loaf pan with cooking spray.
2. Line a baking sheet with parchment paper. Spread the coconut evenly over the entire baking sheet, bake for 2-3 minutes, or until lightly golden. Immediately transfer to a small bowl to cool.
3. In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt using a whisk.
4. Mix in the mashed bananas, eggs, vanilla extract, agave nectar, and coconut oil using a spatula.
5. Fold in the toasted coconut, then pour the batter into the prepared pan.
6. Bake for 35-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. While the bread is baking, make the glaze.
8. In a small mixing bowl, combine the powdered sugar and coconut milk, mixing until the powdered sugar is dissolved.
9. Allow the bread to cool completely before removing it from the pan. Place on a baking sheet line with parchment paper and cover the bread with the glaze.
Makes 10-12 slices.


  1. I’m sure it was delicious! It is so perfectly baked, it is ready for the bakery window!

  2. Oh, you know it Aunt Shelly! This stuff is so delicious. I don’t know if if would survive one second in the bakery window…haha!

  3. Whoa, hold on now. Coconut AND banana bread?! AND chocolate? I must be in great ingredient heaven, I love it!

  4. Oh, you know it cathleen! It is definitely not a dream! All reality girlie!

  5. Wow! That glaze looks awesome..I need a slice right now!!!
    Nice job,

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