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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.
This recipe is so easy and yields such a delicious banana bread! It’s more straightforward than my regular go-to recipe that calls for a 1/2 cup of butter, a full cup of sugar.
I substituted fruit once, strawberries & raspberries, for the chocolate – and the results were delicious. This recipe is is a keeper!
Hey Kersten,
Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT
Very good. Not too sweet. Nice chocolaty flavor and is very moist. Beautiful presentation. Easy to slice and holds together nicely.
Hi Kym,
Amazing!! I am thrilled to hear that this recipe was tasty for you, thanks a lot for giving it a try!🥑🥝 xT
Made this today but as muffins, so easy and good. They only took about 20 minutes in the oven. I may have used the kid’s leftover chocolate Easter bunnies to cut up and toss in, don’t tell.
Hi April,
Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT
Hi! I’m dying to make this… quick question please: do you think I can make this with gluten free flour?
Thanks so much!
Hey Adriana,
Yes, I think an equal amount of gluten free flour would work well for you! Please let me know if you give this recipe a try! xT
Best, easiest, banana bread recipe!
Hey Abigale,
Wonderful!!😃 I appreciate you making this recipe and sharing your comment, so glad it was a winner! xx
Could you make ahead and freeze? If so, how would you suggest thawing/reheating?
Hey Gina,
Sure, I would just thaw at room temp and then popping slices in the toaster would be great! Let me know if you give this recipe a try, I hope you love it! xx
This banana bread is fantastic! This cooked really well so that it was moist but not at all mushy like banana bread can be. I used to use a banana bread recipe that called for two cups of sugar, among other iffy ingredients, and I cringed every time. I searched for something a little “healthier” but not too difficult because I’m a bad baker. The 1/4 cup of honey is perfect and I used mini chocolate chips (on accident). My husband and I agreed this is by far the best banana bread I’ve made.
Hey Kelley,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT
Delicious! I was short a banana and baked with 3 bananas and about 1/3 pumpkin purée (apple sauce could also work) and was amazing! I have also made this and substituted some honey for pure maple syrup when I didn’t have enough! It is always a crowd pleaser and easy to throw together recipe 🙂
Hey McKenzie,
Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! xT
I ALWAYS come back to this recipe. It’s a huge family favourite. And I absolutely love the fact that it’s a ONE BOWL RECIPE. Besides how tasty and simple it is to make, only using one bowl really puts this at the top of my favourites! Love all your hard work in making these delicious recipes for us Tieghan!
Hey Melissa,
Happy Friday!!⛄️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
My go to banana bread! I’ve made this several times and my husband loves it. It’s easy and the honey and coconut are just right. Works great as muffins as well as bread. Thank you xo
Hey Kir,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
This was my first time making this (it just came out of the oven) and it won’t be my last. Very tasty! I baked it 50 minutes and it came out darker on top than your picture, but it is delicious! I can’t taste the coconut yet, but maybe tomorrow. A cardiologist friend said coconut oil is terrible for heart health so I might make it with a substitute going forward. Will let you know how it goes! Thanks for the recipe! Yummy as usual!!
Hey Leana,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
If I was to use butter instead of oil, is it the same measurement?
Hey there,
Yes, you can use an equal amount of melted butter. Please let me know if you have any other questions, I hope you love this recipe! xT
Wow! AMAZING! I subbed for Bob Red Mills all purpose gluten free flour-1:1 ratio. Turned out great! I also used Hu brand chocolate chips. So delightfully moist and flavorful and you can’t beat the texture! Thank you so very much!
Hey Emily,
Wonderful!! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! Have a great weekend:)
This was easy & delicious! Thank you 😊
Hey Amy,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Another winning recipe!! I made this tonight!
Hey Julie,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
This is the best banana bread recipe I’ve tried to date. I love that it’s got coconut oil and honey instead of a vegetable oil and sugar. I added white chocolate chips instead of semi-sweet, and it perfectly complemented the sweetness of the banana. Will be my go-to from now on!
Hey Jordan,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT
Hi Tieghan! This is my favorite banana bread recipe that I make every time I have over-ripe bananas 🙂 wondering how you would adjust the baking temperature/time if baking in muffin tins instead? Thanks!
Hey Michaela,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! It depends the size of the muffin tin, but I would start checking for doneness at 25 minutes. Have a great weekend! xx
Forgot to rate it. 5 stars!
Thanks again Karla!!