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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.
End Result 10/10!!!
Sub’d olive oil for coconut oil only because I didn’t have it in the house. Loaf was spongey (in replace of the M word) and not too sweet, which I appreciated. I also sub’d brown sugar butter for chocolate chips and swirled it in before baking. It was the perfect balance. Only change is I would layer in the swirl vs just a topper.
I’m always a hero when making HBH recipes, but I know who the real hero is.
Thanks again for an easy, amazing and delicious recipe ?
Hi Stephani,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
Can I use cake pans for this recipe? Want to make a banana cake for my son’s birthday,
Hey Charlotte,
Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xx
This recipe was so easy, especially because it used pantry staples! I made a few adjustments – I left out the honey and chocolate, and since I’m also gluten free I used a mix of gf flour and oat flour. Oh and I made muffins since I don’t own a loaf pan (pulled them out at 25minutes for perfection). Even without the honey, they were perfectly sweet and had a strong banana flavor. I really enjoyed these and will definitely make them again!
Hey Deb,
I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)
So after making your bakery style blueberry muffins last night, I made this because I had bananas that had turned dark; and my daughter is having a sleepover and the girls were specifically asking for banana chocolate chip muffins. Quick search on your site and here I am; making this bread loaf. I love that this is not an overly sweet bread, I made it with Hu chocolate chunks, and it was perfect. The girls devoured it with some honey butter! I love that you have so many recipes that don’t include refined sugars. Thank you!!
Hey Jessi!
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Prepping for it now. Tomorrow morning will be my 4th or 5th time making this recipe. Works so well and delicious! I never new banana bread could be so easy and yummy! Thanks Tieghan, definitely a fave!
Hey Maimona,
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx
This banana bread has been my go to recipe for YEARS. I’ve made it for my students and they always ask me to bring it in again. I, personally, like to add some chopped walnuts to the top of it. It’s the best.
Hey Marc,
Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that you have been enjoying the banana bread!☀️
Tieghan has gone and done it again!! I’m at a point in my life where I only trust her recipes and I don’t even bother using anyone else’s. The last three banana bread recipes I tried were so dense and dry. Hers is perfect. I added walnuts and I’m obsessed!
Hey Linsey,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! Thanks for your kind message:) xTieghan
Loved this recipe! Easy to whip up in no time and the chocolate chunks inside were soooo good. I like how there is no dairy (aside from the chocolate). Mine only took around 45 mins to cook in the oven and it so so moist inside! Definitely saving this recipe to make again, thanks Tieghan!
Hi Maddie,
Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for your kind message:) xx
Delicious recipe, I used leftover chocolate easter bunny as my chocolate chunks!
Hey Rachel,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
My friends have told me how wonderful this recipe is! I am wondering if you have ever doubled the recipe?
Hey there,
Sure, you could totally do that, just use 2 loaf pans for baking:) I hope you love the recipe, please let me know if you give it a try! xx
Very good and super easy to do ! I added a swirl of caramel in the middle of the bread, plus shredded coconut on top 🙂
Hey Charlotte,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Make this every few weeks, an awesome and easy recipe to follow and bake, never fails.
Thank you
Hey Martyn,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
Anything you would change to the process to make muffins instead of a loaf?
Hey there,
I would just reduce your bake time to 25 minutes. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
Followed instructions exactly. This is my all time favorite banana bread recipe. I use a caramel, salted chocolate bar (Lindt) – always delicious. ?
Hi there,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Overall a very good recipe. I used 1/4C coconut sugar in place of the honey, and 1/4 c avocado oil in place of the coconut oil.
I thought a full cup of chocolate chips was way too much, so used 1/3 c and added 1/3 chopped pecans. Chocolatey enough for me and making it a bit healthier.
Hey Sue,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
a fantastic recipe! i added about 3/4 cups of toasted shredded coconut along side the chocolate and it was great!
Hey Anna,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx