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Majka's Coconut Chocolate Chip Banana Bread

Majka's Coconut Chocolate Chip Banana Bread

May 09, 2020

Regular banana bread doesn’t have superpowers, but ours does.

Sneak a bit of indulgence into your day by baking and enjoying a delicious slice of Coconut Chocolate Chip Banana Bread. It’s a treat that provides comforting, delicious flavors, especially when eaten fresh out of the oven! Plus, it’s jam packed with nutrients to support your fourth trimester mind, body, and soul. How can you say no?

Included in this recipe is our Majka Lactation Booster, which takes this banana bread to the next level. By including this ingredient, you’re providing your body with galactagogues, adaptogens, and powerful nutrients in each and every bite. These ingredients (such as milk thistle, turmeric, and caraway) help to enrich and increase milk supply, fight inflammation, calm your cognitive and digestive system, and more. So go ahead mama, have a second slice!

We make our recipes as easy as possible to create. After all, mamas are busy enough as it is! This one only requires mixing ingredients, which is a huge bonus when you have a baby at home. After mixing, let the batter bake for just under an hour, and you’ll have perfectly fluffy banana bread right at your fingertips.

Let’s make this bread!

Coconut Chocolate Chip Banana Bread


  • 1 ¾ cup oat flour
  • ½ cup almond flour
  • ⅓ cup ground flax
  • 3 scoops Majka Lactation Booster
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed banana
  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup almond milk
  • ¼ cup + 2 tablespoons dark chocolate chips
  • ¼ cup toasted coconut flakes


  1. Preheat the oven to 350F. Line a 8x4 loaf pan with parchment paper or coat lightly with coconut oil. 
  2. In a large bowl combine the oat flour, almond flour, ground flax, Majka Lactation Booster, baking soda, and salt. In a separate bowl, combine the mashed banana, eggs, maple syrup, and almond milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Careful not to over mix. Fold in ¼ cup of chocolate chips.
  3. Pour the batter into the prepared loaf pan. Top with the remaining chocolate chips and toasted coconut flakes. Place in the oven for 50-55 minutes. The banana bread is done when a toothpick comes out clean. A few crumbs is okay. Let cool for 10 minutes before removing from the loaf pan and placing on a cooling rack to cool completely before slicing.
  4. Store in an airtight container for up to 5 days or in the freezer for 3 months.
  5. *to toast coconut, place unsweetened coconut flakes in a small skillet. Heat over medium-high heat for 2-3 minutes stirring frequently. Keep a close eye on the coconut as they can burn quickly. 


  • Total servings: 10
  • Per 1 slice: 280 kcal, 9.5g fat, 38g carbs, 4g protein, 14g sugar, 3g fiber

Make this recipe your own by adding any desired toppings or sprinkling with a few extra coconut flakes. And yes, mama! This totally qualifies as a breakfast option. Enjoy it alongside your morning cup of lactation tea for a double-dose of lactation supporting goodness.

Want more recipes using our Vanilla Chai Lactation Booster? Check out our Grain Free Granola and our Chai Spiced Banana Baked Oatmeal for some more comfort food with sustenance and nutritious value

Don't forget to tag us @lovemajka with your recipe creations! #lovemajka #fuelingmotherhood



jessica bippen nourished now head shot

 Jessica Bippen, MS, RD is a Registered Dietitian with a Masters in Nutrition Therapy. She helps new mama's shift their mindset to view self-care as not selfish but an essential part of motherhood. Jessica is the founder of Nourished by Nutrition, where she shares delicious healthy recipes, science-based nutrition information and lifestyle wellness.


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