1/2cupshredded sweetened coconutplus additional for topping
1/2cuppecanstoasted and chopped coarsely, plus a few whole pecans for topping
1/4cupmini dark chocolate chips
Preheat your oven to 350 degrees. Line a loaf pan with parchment.
In a large bowl, whisk to combine the flours, baking soda, salt, cocoa powder and coconut palm sugar. Set aside.
In a medium bowl, beat the eggs. Add the yogurt, coconut oil, vanilla and bananas. Whisk to combine.
Pour the egg mixture over the flour mixture. Add the coconut, pecans and chocolate chips. Mix until combined. The mixture will be a bit thick.
Pour the batter into the prepared loaf pan. Top with additional coconut and a few whole pecans, if desired.
Bake on the center rack for 55 to 60 minutes or untl a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before cutting.
I like to use coconut palm sugar in place of granulated sugar. The jury is still out on the nutritional benefit of using coconut palm sugar, but it is certainly minimally refined compared to granulated sugar. Feel free to substitute with granulated sugar in this recipe if you'd like.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com