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The best and (easiest) Chocolate Chunk Coconut Banana Bread…for your Friday chocolate fix. One bowl, pantry staple ingredients, super quick to mix up, healthy…ish, and SO DELICIOUS! Yes, that pretty much sums up this banana bread, and it’s the perfect bread to bake up this weekend. With over-ripe bananas, good honey, and your favorite chocolate bar, this is sure to become your favorite banana bread. Perfect for breakfast, as an afternoon snack, or a late night dessert.
This past week all I’ve wanted to do is bake. I”m sure the very cold temperatures and snowy weather have something to do with this. Regardless, I really just want to bake. And if I’m not baking, I’m making homemade pizza in the pizza oven. Which is currently my very favorite thing to do, I can’t get enough pizza (new recipes are coming).
Or banana bread.
Clearly my “Healthy January” is going soo well…
In all honesty, I’ve found this year’s “Healthy January” to be a little tougher than in years past. I’ve had to really scratch my head to brainstorm “healthy” recipes over the last few weeks.
You see, I am very much craving warm comfort food…
Celery juice on the other hand? Not so much. Don’t get me wrong, I actually love celery juice. But it’s cold, and just not what I want to sip on a white blustery January day, you know?
Instead of denying those cravings, I tried to make my favorite cozy recipes a little on the healthier side. It’s all about balance over here, no diets, at least not temporary ones. Just creating recipes that are delicious and wholesome. Which is where this banana bread comes in. Yes, it has honey. And yes, my dark chocolate chunks are not 100% cacao. But hey, this bread is made with whole wheat flour, coconut oil, and plenty of bananas. All healthy things, especially when it comes to the dessert world. So, I’m going with it, and very excited to be sharing today’s recipe. Just in time for the weekend too!
PS. have you tried celery juice? I know it sounds odd, but I recently tried some (because of this book) and it’s actually so good.
Moving on to the details. This is the best and easiest banana bread I’ve ever shared. It’s my go-to…that is until I develop a newer version in .02 seconds, and that becomes my favorite. Ahh, the life of someone who makes up recipes for a living. We always have a new “favorite”.
Seriously though, this banana bread is moist, very banana-y, hinted with coconut, sweetened lightly with honey, and swirled with chocolate throughout. Every last bite is roll your eyes back delicious. Best part? It’s the easiest to make, requiring just one bowl and a handful of pantry staples.
Here’s the quick run down.
Find yourself some very ripe bananas, I’m talking practically black bananas everyone. Like, you think they are too black to eat? Nope, that just means they are perfect for banana bread. Use them.
Mash up the bananas and then mix with a little coconut oil, honey, a couple of eggs, and a splash of vanilla. Add whole wheat flour, a pinch of cinnamon, and a dash of salt. The cinnamon is that unexpected ingredient that might seem a bit off, but it’s actually what makes the bread really good. It’s subtle enough that you can’t really tell it’s there, but it adds a special touch.
Now stir in all the chocolate chunks that your heart desires. Bake, and less than an hour later your house is going to smell incredible, and you’ll have the prettiest deep golden, and chocolate filled loaf of banana bread.
Great for breakfast, delicious as an afternoon snack, and chocolatey enough for an evening dessert.
The perfect recipe, right?
If you can resist, you should wait 30 minutes or so to slice into the bread. That way the bread will have time to properly set-up and fully finish baking after coming out of the oven. Waiting is what any professional baker would tell you to do, but let’s be real, no one cares what you should do. Do what your stomach and your eyes are screaming at you to do. Slice the bread and enjoy it warm while the chocolate is gooey.
It might not be what you should do, but it’s the right thing to do. That I am sure of.
Oh, and major bonus points if you enjoy this with a little smear of butter and a drizzle of honey. It’s Friday, live a little. AND if you happen to have a snowy weekend in the forecast, you really need to bake this up. It’s great any day, but it’s best enjoyed on the coldest of days.
If you make this chocolate banana bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
chocolate chunk coconut banana bread_WEB from Half Baked Harvest on Vimeo.
Chocolate Chunk Coconut Banana Bread
Servings: 9
Calories Per Serving: 356 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- 1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks. 3. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. Remove and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter and a drizzle of honey (you should do this!). Enjoy!
Notes
Bread will keep (covered) for 3-5 days.
Oh my so yummy! Happy to not use butter or sugar! I did add finely chopped coconut and put them in muffin form! they are amazing
Hey Kathleen,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
ABSOLUTELY DELICIOUS!!!! Only thing I did was add a cup of chopped pecans…. So easy and simple! Thanks so much for your wonderful recipes!!!
Hey Geri,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
Love this recipe. This is my new go to banana bread recipe. So easy. Thank you for sharing.
Hey Cora,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
Hi! This is one of my favorite recipes but I need to eat gluten-free now. Any idea on how/if I could do that with this bread? Could I just substitute almond flour?
Hey Kristen,
I would recommend using an equal amount of Cup4cup GF flour. I hope you love this recipe, please let me know if you give it a try! xTieghan
This is my absolute favourite. I make this monthly, both a loaf or muffins. Never lasts more than a day in my house.
Hey Chantelle,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
This is my go-to banana bread recipe. It comes out perfectly every time. It’s always moist, just-sweet-enough, delicious, chocolatey. I’ve made it over 20 times and it never disappoints. 100% agree w/ eating it warm w/ a swipe of salted butter and a drizzle of honey. It’s incredible.
Hey Carla,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
Hey, I don’t have coconut oil, can I substitute it with something else?
Hey Rita,
You could use butter in place of the coconut oil. I hope you love this recipe, please let me know if you give it a try! xTieghan
Does this do well if i make a head of time and keep frozen for a few weeks?
Hey Nicollette,
Yes, that will work just fine for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
I’m so going to try making this.. Pictures make it look devine! Actually going to try making it twice. Once for the mother-in-law, subbing chocolate for pecans, and once for myself (and MAYBE hubby..) with chocolate! Question – You say “pour batter into prepared bread pan” But didn’t show how I should do this? Do I oil/butter it then tap flour around inside of it..? Parchment? Thanks so much!
Hey Tiffany,
I just grease my pan with butter, as stated in step 1, but whatever you like to do will work! I hope you love the recipe, please let me know if you give it a try! xTieghan
Moist & yummy! This was already in the oven when I exclaimed, “Wait! I didn’t need sugar…what?” Lol I only realized this was refined sugar-free after completing the recipe. That’s how much the post drew me in! Thanks much☺️
Hey Sydney,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
Best banana bread recipe out there!! It turned out SO FREAKING GOOD!! I didnt have any chocolate chunks at home, only had a piece of 90% cocoa dark chocolate so I put tiny chunks of that in and it was just as perfect!! The texture inside is INSANE!! Thanks for this!!
Oh and ofc I’m giving it 5 starts 🙂
Thanks again:)
Hey Nika,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
I don’t have coconut oil. Can I use vegetable oil?
Hey Andrea,
Yes, vegetable oil is also great to use here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi Tieghan, I did try before even getting your reply!!! This is the 3 banana bread recipe I try and boyfriend liked this one the best. It was a success, we ate it in 2 days ?
Hey Andrea,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
Hello! I don’t have coconut oil can I use Desiccated coconut instead? Thanks! X
Hey Lucy,
Sorry that will not give you the same results, you need a liquid like coconut oil. I hope you give the recipe a try, please let me know if you have any other questions! xTieghan
You can use vegetable oil, or butter. It will still be delicious…?
Phenomenal recipe! Turned out moist and just the right amount of sweetness! I used dark chocolate chips & we ate it up so fast. Will be my go-to from now on!
Hey Yana,
I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
Hi! What can I substitute if I don’t have honey?
Hey Sarah,
You can use maple syrup in place of the honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan