SafeSpace Chocolate Dandelion Banana Bread.

By Jackie DeKnock  ,   

June 18, 2020

This Banana Bread is a super moist, healthy treat packed with chocolatey goodness! The extra-healthy bonus about this banana bread is that you’re also re-using your leftover dandelion tea (leaves/roots) - just rinse them really, really well and they’re ready to bake with! Dandelions contain beta-carotene, which is an antioxidant that can help protect your cells from damage - always a good thing for your health!

  • Prep: 1 hr 15 mins
  • 1 hr 15 mins

    1 hr 15 mins

  • Yields: Makes 10 yummy servings


2 tablespoon ground flaxseed + 6 tablespoon water

1 cup frozen, thawed mashed banana

½ cup coconut oil, melted

6 tablespoons organic coconut palm sugar

2 teaspoons vanilla extract

¼ cup dandelion tea leaves/roots, leftover from the tea, rinse thoroughly!

1 ¼ cups coconut flour

1/3 cup cocoa powder

1 teaspoon cinnamon

1 teaspoon baking soda

½ teaspoon Himalayan sea salt

¼ cup walnuts, coarsely chopped

½ cup dark chocolate chips, 80% cocoa, plus extra to sprinkle on top!

Splash of love


Preheat oven to 350F/175C. Oil a 9x5in loaf pan with coconut oil.

Stir together flax and water in a large mixing bowl, set aside to thicken for 5 minutes 5 Minutes.

To the same bowl, add banana (squeeze the skin together to release all the banana juices), melted coconut oil, sugar, vanilla and dandelion tea (leftover leaves/roots). Stir to combine.

Add flour, cocoa powder, cinnamon, baking soda, and salt. Stir just until combined, being careful not to over-mix. Fold in walnuts and chocolate chips.

Pour batter into pan and top with additional chocolate chips. Bake for 1 hour and 5 minutes 65 Minutes or until a toothpick comes out clean. Cool on a wire rack. Store in an air-tight container and enjoy!!