What is chunky monkey flavor made of?

"Chunky monkey" flavor contains banana, chocolate, walnuts, and - usually - coconut. It was popularized by the Ben and Jerry's ice cream flavor, which contains banana nutbread ice cream, chocolate fudge chunks, and walnuts.

How to make it gluten-free?

Simply use gluten-free all-purpose baking flour. I highly recommend the Bob's Red Mill brand because it creates the most consistent results.

Can I use unripe bananas for banana bread?

No! Make sure you use overripe bananas. They should have a yellow peel with brown spots all over it. Also, they should be sweet, soft, and fragrant.

How to ripen bananas fast for banana bread?

To ripen bananas quickly, store them inside a paper bag with an apple. Place it in a warm spot or in front of a window, where it will ripen within 24-48 hours. If you need to ripen them immediately, place them on a baking sheet (with the peel still intact) and bake for 15 minutes at 300F. Let them cool before peeling.

Chunky Monkey Banana Bread (Vegan & GF Friendly)

Name: Chunky Monkey Banana Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 and 1/2 cups mashed overripe banana (~3 large bananas); 3/4 cup brown sugar, packed; 1/3 cup melted coconut oil*; 1/4 cup classic coconut milk; 2 teaspoons vanilla extract; 2 cups all-purpose flour, gluten-free if needed; 1 tsp cinnamon; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; ½ cup coconut flakes; ½ cup crushed walnuts; ½ cup chocolate chips; 2 tbsp coconut flakes; 2 tbsp crushed walnuts; 2 tbsp chocolate chips

Description

Chunky monkey banana bread is packed with chocolate chips, coconut flakes, and walnuts! The easy recipe is vegan, dairy-free, eggless, and gluten-free friendly. It’s made with one bowl and pantry staples. This coconut banana bread is perfectly moist, fluffy, tender, and sweet. It’s a fun twist on the classic, but made for chocolate coconut lovers!

Ingredients

Units Scale

Banana Bread

1 and 1/2 cups mashed overripe banana (~3 large bananas)
3/4 cup brown sugar, packed
1/3 cup melted coconut oil*
1/4 cup classic coconut milk
2 teaspoons vanilla extract
2 cups all-purpose flour, gluten-free if needed
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup coconut flakes
1/2 cup crushed walnuts
1/2 cup chocolate chips

Toppings

2 tbsp coconut flakes
2 tbsp crushed walnuts
2 tbsp chocolate chips

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Instructions

Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, leaving some of the paper hanging over the edges.
In a large bowl, add mashed banana, brown sugar, melted coconut oil, coconut milk, and vanilla extract. Whisk together.
Add flour, cinnamon, baking soda, baking powder, and salt to the bowl. Fold the dry ingredients into the wet ingredients. Do not over-mix the batter; stop once the ingredients are combined. Then, add coconut flakes, crushed walnuts, and chocolate chips. Mix together.
Pour the batter into the loaf pan. Sprinkle toppings (extra coconut flakes, crushed walnuts, and chocolate chips) on top.
Bake the banana bread for 55-60 minutes. Remove from the oven and let cool for 10 minutes inside the pan. Remove from the pan, then let it continue cooling completely. After, carefully slice. Enjoy!

Notes

How to store: Store leftover banana bread inside a sealed container. If you are consuming it within 1 day, you can keep it at room temperature. If you are consuming it within 2-5 days, store it in the refrigerator.
How to freeze: Tightly cover the banana bread in cling wrap, then store it in the freezer. Enjoy within 1 month and let it thaw before consuming.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 27g
Fat: 19g
Carbohydrates: 53g
Fiber: 4g
Protein: 5g