Chocolate Chip Banana Bread with Coconut Macadamia Nut Streusel

Happy weekend all! I’ve got an extra recipe for you this week. This bread was a spur of the moment creation that turned out so well I had to share it with you. It’s chocolaty, not too sweet, moist, and topped with a nutty, toasty streusel topping. Enjoy!

CHOCOLATE CHIP BANANA BREAD WITH COCONUT MACADAMIA NUT STREUSEL

Makes 1 loaf

INGREDIENTS

3 bananas, peeled and mashed

1/3 cup coconut oil

2 eggs

1 teaspoon vanilla extract

1 cup coconut milk

1/2 cup maple syrup

2 1/2 cups whole wheat flour

1 teaspoon salt

2 teaspoon baking powder

1 teaspoon baking soda

4 ounces bittersweet chocolate, chopped

FOR THE STREUSEL

1/3 cup coconut oil

1/4 cup brown sugar

1/4 cup whole wheat flour

1/4 cup rolled oats

1/4 cup shredded coconut

1/4 cup toasted and chopped macadamia nuts

1/2 teaspoon salt

PROCEDURE

FOR THE BREAD

Preheat the oven to 350 degrees and line a loaf pan with parchment.

In the bowl of a stand mixer, fitted with the paddle attachment combine the bananas, coconut oil, eggs and vanilla and mix until combined. Add the coconut milk and maple syrup and mix again. In a separate bowl whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet and beat until combined. Stir in the chocolate.

TO MAKE THE STREUSEL

Combine the coconut oil, sugar, flour, oats, shredded coconut, nuts and salt in a small bowl and mix with your fingers until the mixture forms lumps the size of large peas.

Pour the batter into the prepared pan and top with the streusel.

Bake for 50-60 minutes until the topping is golden brown and a toothpick inserted into the loaf comes out clean.