Choc-O-Nana Loaf

The classic banana cake experiences a cheeky twist in this delightful recipe. Luscious and flavourful, it’s the perfect winter pick-me-up. The choc-chips scattered throughout provide an indulgent, melt-in-the-mouth experience. A new family favourite!

Refined Sugar Free | Grain free | Vegan

Recipe by Hayley Cavicchiolo

Serves 12


  • 1 cup fine almond meal
  • ½ cup coconut flour
  • 1/3 cup Natvia
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup Well Naturally Rich Dark Chocolate, chopped into chunky chips
  • 3 large ripe bananas
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coconut oil, melted
  • 2 chia ‘eggs’ (see Note)


  1. Preheat oven to 180°C
  2. Sift the first 7 dry ingredients into a mixing bowl.
  3. In a separate bowl, mash the bananas together with the vanilla, melted coconut oil, chia eggs and coconut cream until evenly combined.
  4. Add the dry ingredients into the banana mixture and stir through until combined.
  5. Add the chocolate, using a whisk to combine them evenly through the mix.
  6. Pour into a greased and lined loaf tin and bake for around 45-50 minutes, or until the top of loaf is firm to the touch and a skewer comes out clean.
  7. To avoid burning, if loaf begins to brown too early, cover it with baking paper for the remainder of cooking time.
  8. Turn out onto a wire rack to cool before serving.

Note: Chia eggs are made by soaking 1 tablespoon of chia seeds in 3 tablespoons of water (per “egg”). They are the ideal vegan alternative to real eggs, providing a similar consistency in baking, as well as nutrients and health benefits.


Find more recipes from Hayley here:


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