Why We Like It

Watch out because this one will disappear fast! It is absolutely delicious and ideal for breakfast, a quick snack, or dessert. You might consider making a double batch because it also freezes beautifully! You can also bake them in muffin tins for a perfectly sized serving.

Preheat the oven to 350 degrees

Blend First:

2 cups old fashioned rolled oats
1/4 cup ground flax seed
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt

Add to a food processor or blender and blend until oats are a flour-like consistency. Remove from the food processor and transfer to a large bowl.

Blend Bananas:

3 bananas

Add to the food processor and blend until smooth.

Add Next:

1 egg
2 tsp vanilla extract
1/4 cup vegetable oil (or coconut oil, melted)
1/2 cup sugar (cane or coconut sugar)
1/3 cup plain Greek yogurt (nonfat)

Add to the food processor with the bananas and blend about 15 seconds just until combined. Transfer to the bowl with the dry ingredients and stir until evenly combined.

Add Last:

1/4 cup shredded unsweetened coconut
1/2 cup dark chocolate chips (or semi-sweet, regular or mini)

Add to the bowl (reserving a few chocolate chips for the top of the bread) and stir until evenly combined.

Pour the batter into a loaf pan or into 12 muffin cups.

Sprinkle reserved chocolate chips on top of the batter.

Bake 45-55 minutes for the loaf or 18-20 minutes for the muffins (or 10 minutes for mini muffins). They are done when a knife or toothpick inserted in the center (not by a chocolate chip!) comes out clean.