• 1 ¼ cups (150g) almond meal
  • 1/3 cup (45g) coconut flour
  • ½ cup (110g) coconut sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate soda
  • ¼ teaspoon salt flakes
  • 150g pack Haigh’s dark chocolate pastilles, roughly chopped
  • ½ cup (80g) raw almonds, roughly chopped
  • ½ cup (40g) shredded coconut
  • 3 ripe medium bananas, mashed
  • ½ cup (140g) almond butter
  • 6 extra-large free-range eggs, lightly beaten
  • ¼ cup (60ml) coconut oil, melted
  • 1 tablespoon vanilla extract


  1. Preheat oven to 160°C (140°C fan-forced) and lightly grease a large 11.5cm x 22cm loaf tin and line with baking paper.
  2. In a large mixing bowl, combine almond meal, coconut flour, sugar, cinnamon, nutmeg, baking powder, bicarbonate soda, salt, 100g chopped chocolate, 1/3 cup raw chopped almonds and 1/3 cup shredded coconut, stirring until mixture is well combined.
  3. In a medium mixing bowl, combine bananas, almond butter, eggs, coconut oil and vanilla bean paste, stirring until combined.
  4. Add the wet banana mixture to the dry almond mixture, stirring gently until well combined. Pour batter into prepared loaf tin. Sprinkle over the remaining chocolate, almonds and coconut. Place tin in preheated oven for 1 hour. Remove tin from over, cover with foil (to prevent top from burning) and return to oven for a further 15 minutes or until a skewer comes out of the centre clean. Allow banana bread to cool in tin before turning out and slicing.