Serves: 8


  • 3 medium and very ripe bananas
  • 1/4 cup of melted coconut oil
  • 1/4 cup of pure maple syrup
  • 1 flax egg (1 tablespoon of ground flax + 3 tablespoons of water. Whisk together and let set for 10 minutes)
  • 1 teaspoon of vanilla extract
  • 1.5 cups of all-purpose flour
  • 3/4 cups of wholegrain flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon (optional)
  • 1/4 teaspoon of salt
  • 3/4 cup of non-dairy chocolate chips


  1. Preheat oven to 375°F. Grease and flour a 9×13 inch loaf pan.
  2. Mash the bananas in a mixing bowl. Add the coconut oil, maple syrup, flax egg and vanilla. Mix well.
  3. In another large mixing bowl, combine all of the dry ingredients except the non-dairy chocolate chips.
  4. Add the wet ingredients to the dry and mix well using a wooden spoon.
  5. Add the non-dairy chocolate chips and stir through.
  6. Pour the batter into the greased pan and bake for 35-45 minutes.
  7. Check readiness by inserting a butter knife in the centre. If it comes out clean, it’s ready.

Tip: This can be made gluten-free by replacing the all-purpose flour with gluten-free and the wholegrain flour with almond.

For an oil-free option, use equal parts of unsweetened apple sauce.