Chocolate Chip Banana Bread Breakfast Cake With Coc

Name: Chocolate Chip Banana Bread Breakfast Cake With Coconut Cacao Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Coconut Flour; 1 teaspoon Cinnamon; 1 teaspoon Sea Salt; 1/2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 2 whole Eggs; 2 Tablespoons Honey; 1 cup Ripe Banana, Mashed; 1/2 cups Nut Butter; 1/2 cups Dark Chocolate Chips; FOR THE DRIZZLE:; 2 Tablespoons Cacao Powder; 1 Tablespoon Coconut Oil

Servings: persons

3 Tablespoons Coconut Flour
1 teaspoon Cinnamon
1 teaspoon Sea Salt
1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 whole Eggs
2 Tablespoons Honey
1 cup Ripe Banana, Mashed
1/2 cups Nut Butter
1/2 cups Dark Chocolate Chips
FOR THE DRIZZLE:
2 Tablespoons Cacao Powder
1 Tablespoon Coconut Oil

1
Preheat oven to 350u00b0F and grease a bread pan.
2
In a large bowl, combine coconut flour, cinnamon, sea salt, baking powder and baking soda and stir. Set aside.
3
In a separate bowl, whisk eggs, honey, banana and nut butter. Pour wet ingredients into the dry and stir to combine. Fold in chocolate chips.
4
Bake for 28-30 minutes, or until golden brown on top and an inserted toothpick comes out clean. Let cool and make the drizzle while waiting.
5
For the drizzle, simply whisk together cacao powder and coconut oil until a dressing-like consistency is reached. Add both ingredients slowly, tablespoon by tablespoon, to ensure too much isn't made.
6
Drizzle over the top, letting it drip down the sides. Slice and serve. Store leftovers in an airtight container for up to 2 weeks.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tablespoons Coconut Flour, 1 teaspoon Cinnamon, 1 teaspoon Sea Salt, 1/2 teaspoons Baking Powder, and more.

Yes, Chocolate Chip Banana Bread Breakfast Cake With Coconut Cacao Drizzle falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Banana Bread Breakfast Cake With Coconut Cacao Drizzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions