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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.
So easy and so delicious.
Hey Karla,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
Hello! Thank you for this recipe. Could I use canola oil instead of coconut oil? And do you think I could make this in the Instant Pot? If so, how many minutes would you recommend pressure cooking? Thank you!
Hi Raya,
Sure, canola oil will work for you, but I would not recommend cooking this in the instant pot. Please let me know if you have any other questions! xx
Solid recipe! While not an easy task, recommend allowing the bread to cool completely before slicing in. All the flavors just seemed to come through more the next day.
Hey Mary,
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
I wondered what adjustments should be made for high altitude. I live at 8000 ft.
Hey Marilyn,
You can follow this recipe as written, no adjustments needed:) Please let me know if you have any other questions! xT
If you’ve got over-ripe bananas in the house, follow this recipe right away! My husband and I had fun making this together – the recipe is quick & super easy. And then the aromas wafting from the oven… my word, our house smelled amazing! (*THIS* should be the next candle fragrance!!) When it was time to taste, the bread was super moist and absolutely delicious. We’re over the moon, totally love this banana bread. Thanks for creating this recipe, Tieghan!
Hey Angel,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
Just made this with AP flour and it was so good! Fluffy and perfect for mini muffin size too. I didn’t have enough honey so I added a tablespoon of brown sugar. Will def be using this recipe again!
Hey Joan,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
This recipe is so easy and sooo delicious! I made with Bob’s Red Mill GF flour blend and it came out perfect!
Hey Kasie,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
Hi! Could I do this with oats flour? Thanks x.
Hey Scarlet,
I think a gluten free flour blend like Bob’s Red Mill would work best for you! Let me know if you give the recipe a try, I hope you love it! xT
I made a variation of this recipe – the roasted banana version in your “Everyday” cookbook. Delicious! I made some very thick slices to share with neighbors, but I’m wondering how this would work in a mini loaf pan, which would make it even easier to share. Is it too dense for that? Would I bake it less?
Thanks for your insight – and yummy recipes (so enjoying cooking from your book).
Hey Deanna,
Thanks so much for giving the recipe a try! Sure, you could totally use mini loaf pans, just reduce your bake time! I hope this helps! xT
Another delicious HBH recipe!!
Looking forward to trying this with coconut oil, didn’t have any on hand so used olive oil instead and added some coconut flakes into the batter! Used 1 cup whole wheat and 1/2 cup all purpose flour.
Thank you for another great recipe Tieghan!!
Hi Meera,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
This banana bread is so easy and SO delicious! My boyfriend thinks it doesn’t even need the chocolate. (I love the chocolate) if i were to omit the chocolate, would i need to add anything in its place?
Thank you for this recipe!
Hi Charlie,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try! You can simply omit the chocolate:) xx
This is my go-to banana bread recipe! Honestly, the best I’ve ever had. I make it over and over again.
Hi Mary,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
Just made the chocolate chunk coconut banana bread YUMMY! The honey is the perfect substitute for sugar.
Hey Mary,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
I have been on the hunt for a healthier chocolate chip banana bread recipe and I am happy to say I have found the one! I love that there isn’t granulated sugar in it and that it is just sweetened with honey and the chocolate chips. Will definitely be using this recipe from now on.
Hi Eleigh,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xx
I have a really big bread pan so I was going to double the recipe, do you think I need to also adjust the temp/time? Any recommendations?
Hi Hannah,
I think you can leave the oven temperature the same, but you are probably going to have to increase the bake time. I would just keep an eye on it! I hope it’s delish! xTieghan