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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 one of your favorite banana bread recipes. 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 overripe banana. 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 the wet ingredients, 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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is hands down THE BEST banana bread I’ve ever made. Thank you for this amazing recipe, even my banana bread-hating husband loves it. Total winner! And I may or may not have deliberately forgotten about some bananas in the fruit bowl to make it again this weekend!
Hey Samantha,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I just made this with King Arthur’s Gluten Free flour and maple syrup instead of honey and it was delish!! This was perfectly sweet and baked perfectly. Thank you Tieghan – you win again.
Hey Jennifer,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
I doubled the recipe but my bread was getting too dark so I turned my oven down. I took them out but they were not done in the middle. Do you have any suggestions for me? I tried the bread and really want to try again. Thanks! Debbie.
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
The honey makes the cake look quite dark. You could try putting a bit of foil loosely over the top to prevent it from getting too dark. I’ve had great success with this recipe and often replace the honey with real maple syrup.
I made it exactly the way the recipe states but it came out undercooked and I cut a slice and it was smushy and raw. Any tips on what I could have done wrong? I’m super confused because I used the recipe and baked it at 350 degrees for 50-60min
Hey Marlee,
So sorry to hear this! What kind of loaf pan did you use? If it was glass, that usually takes longer to bake. Please let me know how I can help! xTieghan
My go to recipe now. So yummy and nice that there isn’t sugar (other than the many chocolate chips I put in!). I make it into muffins so it cooks more evenly. Makes 12 on 375 for 15 to 18 minutes. Love them!
Hey Kara! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
I made this with 3 bananas and added some strawberries to it.so delicious ! This recipe is a keeper!
Hey Stephanie! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
From now on my go to recipe for banana bread. I made a little loaf, about six muffins and a several bite size pieces (using a mini brownie mold). They almost remind me a homemade little bites muffin. Thank you for this recipe!
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
This is my fav banana cake recipe. I have done it so many time! This time I want to use the batter for cupcakes instead of loaf. Any tips?
Hi Andrea! I would suggest baking for around 20 minutes at 350 and keep an eye on them! 🙂 Enjoy! xTieghan
Do you think this would work with Anita’s gluten-free all-purpose flour??
Hey Zoia,
Yes, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
I’ve always loved your recipes (and you!) (and the fact that I too, grew up in Cleveland) AND your cookbook was my #1 seller at my shops, SO, when you added two tsp of vanilla to this recipe, my love for you grew even more! I ALWAYS double the vanilla, because why not?! Thank you for doing what you do. You really are the best! xoxo
Hi Tracy! Yes, you always gotta double the vanilla 🙂 Thanks so much for your kind comment! xTieghan
Hello- to substitute wheat flour for coconut, or almond, any gluten-free flour, would measurements be same?
Yes, the measurements would be the same! xTieghan
Can I make this with 3 bananas?
Love this recipe! But is there a reason mine splits and deflates down the middle?
Hi, Tieghan!!
I stumbled across your instagram and absolutely LOVE your recipes!
I tried to scroll through all of the comments to see if you’ve already answered this question, so if you have, please forgive me!
My sister is coming over for dinner this week, and she has an egg allergy. What would you recommend I use as a replacement for the eggs? Should I omit them or use a chia egg or applesauce as a replacement?
Hey Ravyn,
I haven’t tested this recipe without the egg, but I would definitely use a chia egg or apple sauce as a replacement. Let me know how it turns out! xTieghan
Wonderful! Thank you so much for your help. I’ll let you know how it turns out! 🙂
Ravyn
This is my fav banana bread recipe. Done it so many time! This time I want to try and do muffins or cupcakes with the butter instead of a loaf. Any tips ?
This is my fav banana bread recipe. Done it so many times! This time I want to try and do muffins or cupcakes with the batter instead of a loaf. Any tips ?
So delicious ! And so quick to do ! It’s a keeper !! I ate it warm with a bit of butter : insane.
Hey Diane,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
Hi! If I wanted to make these into muffins how long should I cook them for and at the same temp? Thank you!
Hey Sarah,
I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was an incredibly easy and DELICIOUS recipe. I am pretty picky about banana bread, so I was hesitant to make it with coconut oil and honey vs butter and sugar….but it turned out great! I highly recommend this recipe!
Hey Evie,
Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan
I also added some shredded unsweetened coconut and substituted peanut butter morsels for the semi sweet chocolate and it was FABULOUS!!!!!!!!!!
Hey there,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan