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Ok, so I may have a slight obsession with bananas.

Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

Along with cooking them until they are as caramelized and delicious as can be.

Yes, it was just a week ago that I told you guys about this Chocolate Avocado Mousse with Caramelized Bananas. And man, remembering back that had coconut in it too. Oops.

Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

But, I just cannot help it. I mean, the last few weeks have just been so much meat. It has left me craving greens, hearty breads and apparently coconut, bananas and chocolate.

To me, this is winter comfort food. Especially a warm, moist, chocolatey slice with a glass of cold milk. Yeah, that is just perfect.

Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

I kind of feel like this Tuesday needs some chocolate chunk banana bread. Is it me or does it feel like this week is moving way to slow? Is it really only Tuesday?

Wait, actually the days are going by in record speed, but what I mean is that Friday could not come fast enough.

Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

And also, some organization.

Moving makes the house look like a war zone and it is starting to stress me out. We have to be completely out of the old house by the 15th. That means all cleaned up and looking good. So at least then we can concentrate on getting the new place organized. Great house, but not enough storage! Where to put everything – yikes!

Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

And that is about all the words I have for you today.

I have started writing these next four paragraphs at least ten times and erased single every word.

Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

I do have things to say and tell. Things like how my weirdo brother Brendan is the star in the new McDonald’s commercial or how my thirteen and eighteen year old brothers are currently living it up on five course meals in Europe at the Burton European Open (snowboard competition) being chaperoned by the Red Bull and Burton team managers. I could also go on and on about the fact that my house is in a state of complete disaster or on a more positive and exciting note, I could be sharing with you all my ideas about the Barn. Or I could just simply let you know how you should really try this banana bread, because not only is it delicious, it’s really quite healthy – but nothing is flowing. Like nothing.

And as shown in the paragraph above, my proper use of the English language is not up to par either.

Toasted Coconut and Chocolate Chunk Roasted Banana Bread | halfbakedharvest.comToasted Coconut and Chocolate Chunk Roasted Banana Bread-8

So for today I am just going to leave you with the concept that you really should make this bread. It is quick, easy and awesome, and the bread is so moist with incredible flavor. Roasted bananas are where it is at. Especially when combined with chocolate and coconut.

Ooey gooey banana bread can fix almost anything.

Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

Toasted Coconut and Chocolate Chunk Roasted Banana Bread.

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Rest 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 Servings
Calories Per Serving: 342 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper or a silpat. Peel the bananas and lay them flat on the baking sheet. Drizzle each banana with a drizzle of honey and then sprinkle with cinnamon. Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized. Remove from the oven and let cool 5 minutes. Once cool enough to handle, mash the bananas and set aside. Reduce the oven temp to 350 degrees F.
  • Spray a 9x5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, baking soda and salt, whisking thoroughly. Set aside.
  • In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and canola oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate and toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.
  • Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.
  • Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.

Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

There, I am done!

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  1. Hello! Can i replace the brown sugar with pureed dates? Also, can i make it into muffins instead ?
    thank you!

    1. Hey Anna,
      So sorry I have not tested this with pureed dates, so I am honestly not sure what your results would be. You could definitely make these into muffins. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. This looks amazing and I can’t wait to bake it. I don’t have any white whole wheat flour or whole wheat pastry flour in the pantry. I do have regular unbleached all-purpose and whole wheat flour. Are either an OK sub for the flours listed? I know all flours are not created equally!

    1. Hey Sheila,
      Either of those will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Oh my, these are amazing! Thank you for sharing. I keep coming back to all of your recipes because not only are they delicious, but I live in Colorado Springs so they always work at altitude. 🤩

  4. Hi Tieghan,
    I LOVE your recipes, beautiful website, amazing photos and enjoy reading about you and your family!!
    Could you tell me is the canned coconut milk the thick coconut milk you use to make Pina Coladas?
    Thanks so much; stay safe and have a great weekend.

  5. 5 stars
    It is an amazing recipe. I used sweetened flaked coconut, and the coconut oil and milk, added dark chocolate chips. I lightly pressed 2 tbsp. Sweetened flamed coconut into the batter after pouring into pan. Baked 45 min, checked it and still a little moister than should be, and 5 more min. – perfect. My favorite banana bread recipe of all time, especially for my hubby who has a sweet tooth.

  6. 5 stars
    Just made this and it’s divine! I accidentally put the whole can of coconut milk in, and then I tried to pour some back out. And it still tastes sooooo good! It’s how banana bread should be.

    Quick edit to the recipe: the ingredients list highlights coconut oil, but then the recipe calls for canola oil. My sleepy brain almost made a huge error with that and added both, but then we figured it out.

    1. Hi Sarah! I am so glad this still turned out so well for you! Thank you so much for trying this! xTieghan

  7. 5 stars
    Wonderful recipe. Roasting the bananas 1st is the key to the most flavor. I made in a bundt pan and omitted the chocolate this time. Added toasted chopped Pecans. A hit with everyone. Thank you for this amazing recipe!!

    1. Hey Stacy, yes you can use all-purpose flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  8. Hello! I want to make this, but don’t have the patience to roast the bananas? Can I skip this step? 🙂 I also only have 3 ripe bananas….

    1. Hey Amanda! Yes, you can skip the roasting, no big deal. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  9. 5 stars
    Great recipe; so delicious! I had frozen bananas, so skipped the roasting part (unfortunately – next time!) and added the honey and cinnamon into the batter separately. I also had some buttermilk to use, so just added coconut milk powder to it. Also subbed shredded coconut for the flakes. Only needed 50 minutes in my oven, at 190C. Turned out delicious! Will add more chocolate next time, and of course roast the nanas 😉 Thank you for an amazing recipe, Tieghan!

  10. 5 stars
    I made this a few years ago. I questioned the high temp. It still says 400 degrees. In your reply you said 350 degrees. I am making it again today and using 350. It was too brown when I lowered it to 375 before I sent you the message.

  11. 5 stars
    This is one of the most incredible banana bread recipes that I have EVER tried… and I’ve tried Alot!
    It is so incredibly moist and packed with flavor! It’s my new ‘go to’ recipe. Thanks for sharing this!

    1. Hi Kat,
      It should be around 1 3/4 – 2 cups. I would check this to make sure, though. Please let me know if you have any other questions!

    1. It’s best to use brown bananas as they are sweeter and bake up better, but ye, you can use yellow bananas too. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  12. 4 stars
    Banana made breads are something that I have never tried.Will make and taste this bread tomorrow.Thanks for sharing…

  13. Made this bread this morning, and it was amazing! The smell of the bananas, honey, and cinnamon in the oven, followed by the toasted coconut… absolutely intoxicating. What a great recipe. Thank you!

  14. I have been meaning to make this bread for over a year! But I’m such a banana fiend that I never have enough around when I get in the baking mood. Needless to say, over the course of the year, my expectations for this recipe had been build up pretty high…and can I just tell you: it more than delivered. THIS BREAD IS SO FREAKING GOOD. I’m kicking myself for not making it sooner. I could have been eating this banana-y, coconutty, chocolaty goodness a whole year ago! I now feel like I deprived myself. Seriously. Thank you. This is my new favourite banana bread recipe!

  15. This banana bread turned out great! The bananas were very ripe and contained quite a bit of liquid after they were baked during the initial step. I ended up cooking the loaf about 70 minutes. Excellent! Thanks so much for the great recipe. I will no longer toss those brown bananas.

    1. Hi Arlene! Thats so awesome it came out well for you! (: Making me want to whip a loaf up right now!! Thanks!!

  16. Hi Danielle,

    I just got back from the store to buy the ingredients for this recipe and alas they did not have any white whole wheat or whole wheat pastry flour. I purchased a small bag of whole wheat flour and wonder if you have any tips on perhaps combining some more white flour in this recipe. Would that work?

    1. Hey Theresa! Yes, you can you dark chocolate chips. let me know if you have any other questions! Have a Merry Christmas! 🙂

  17. Making this for the third time right now. Everyone I’ve shared the finished product with has loved it! Thanks for such a perfect recipe.

  18. Just made this again this morning. It was the most perfect looking loaf of any kind of bread I have ever made. I lowered the temp to 335 and used all white whole wheat flour. I didn’t do the roasting of the bananas like before. Was in a hurry and didn’t want to wait. I did put them in a pan with the honey and cinnamon and cooked for a while. It was wonderful!!

  19. Hey there!

    I seriously have made this recipe about a billion times, it’s my absolute favorite banana bread recipe. I have one question- my bananas never turn out roast-y enough like the ones in your pictures (even if they were a teensy burnt on accident). I’ve tried adjusting the time to see if leaving them in longer makes a difference and it never does. I just can’t figure it out! Any thoughts?

    1. Hi! That is honestly so odd. Maybe try removing the peel before roasting. I would think that would do it. Let me know!

  20. I made this yesterday. I used Greek Yogurt and canola oil- and followed the recipe exactly. I did, however, put it into 4 small loaf pans as opposed to one, but of course, adjusted the time accordingly. (I do this with my regular banana bread recipe).

    It turned out very bland, despite doing the bananas in the oven beforehand. It was on the dry side as well.

    Do you think the small loaf pans (4) made that much of a difference?

    1. Hi Adele,

      I do not think that pans would have made a difference unless you cooked the loaves a little too long. I can’t believe it was bland though, this is one of my favorite banana bread recipes. So sorry it did not work out for you.

      1. No worries- I will try again, but this time with the coconut milk and oil. I was watching it very carefully, so I don’t think I overcooked it (kept adding 2 minutes until knife came out clean). Thanks for getting back so quickly!

  21. This was so delicious even with regular oil. I might even add oat to test that next time – maybe too much but this is an awesome recipe. Thank you for sharing!!

  22. Have loaf no. 2 in the oven. This is seriously the most fabalissss banana bread ever. I’ll be ever grateful for the the day I randomly googled chocolate chip banana bread and found this….how excited was I when I saw toasted coconut in the mix! Thank you so much for this recipe, I have to spend some time browsing your site now, I’m sure there are other treasures waiting to be discovered 🙂 xxx

  23. OMG this looks phenominal! I am gluten, dairy, egg and yeast free so was going to swap the flour for buckwheat and plain GF flour? and then instead of eggs use Orgran egg replacer… do you still think this would work???


    1. I really cannot say for sure, but I think it’s worth a try. Please let me know how it turns our. Hope it’s awesome! 🙂

  24. Just out of the oven. Yum! I had the coconut oil but did not have coconut milk or coconut flakes. I substituted regular milk and oatmeal in place of the coconut flakes. Perfect amount of sugar. I also made muffins instead of the bread. We really like this recipe. Thanks for sharing and also thanks to Huff Post for sharing on the day that I was looking for a recipe for banana bread/muffins.

  25. I apologize if someone else asked this question – I “think” I read through this thoroughly!
    May this recipe made into muffins/cupcakes, instead of the bread?
    thank you! Looks terrific!

    1. I have 16 muffins in the oven right now. They seem to be turning out fine. I did use more coconut flakes probably to top all the muffins but otherwise I followed the recipe exactly. 350 degree oven and I’m watching closely. It looks like perhaps 20ish minutes to cook.

  26. Wow thanks for this, it came out amazing! I’ve just replaced the brown sugar for coconut nectar sugar replacement from here because of the lower G.I.
    I was wondering if it would be possible to replace the 1/2 cup all-purpose flour as well, what do you think?

  27. I love this!! I think I’ll try making it with coconut sugar but can I substitute the flour with quinoa or oat flour? Obsessed with your blog, such a foodie genius xx

    1. Thank you! I am not sure about the flour as I have never tried swapping in another flour, but please let me know if you try it. Hope you love this bread! 🙂

  28. Mine is in the oven right now, it smells like heaven! The batter didn’t fit into the loaf pan, I had to use a larger one instead…I didn’t think my bananas were too big, so I don’t know what happened, I didn’t change the quantities. I’ll report back once we try it!

  29. This looks delicious!! I am definitely making it. Just wondering, whether I should use really ripe bananas for caramelizing or the regular ones will do? Asking since I have always used VERY ripe (blackened) bananas for making a banana bread earlier.

    1. Hi! I use really ripe bananas, but whatever you have will work since you are roasting the bananas first.
      Hope you love this! Thanks!

  30. Just made this. It turned out wonderfully. For anyone contemplating making this.. JUST DO IT!!! It’s heaven. My only thoughts are that I’m not sure if roasting the bananas makes a huge difference in overall taste. This recipe has a slightly more caramelized flavour, but it is honestly so slight that I think it’s almost a waste for me to roast the bananas first. I think I would like this just as well if I added them in raw. Just being honest. Fabulous recipe as always never disappoint.

  31. I am really excited about trying this recipe – it looks so good! I realized that I don’t have wheat flour in the house, only white. Does it work with white flour only? Thanks!

  32. Thanks for the reply. The bread was wonderful. Not too sweet, perfect for an afternoon treat with some hot tea. Loved how my house smelled while the bananas, cinnamon and honey roasted. Definately going to make this again.

  33. Could you tell me what temperature you roast the bananas? It says 350 then later in the recipe it says to turn down the temperature to 350. I have my bananas roasting right now at 400 with the convection on. Watching carefully as it roasts. The bananas smell wonderful right now. Can not wait to taste the finished bread.

    1. You are right! It is 400 to roast the bananas and 350 to bake the bread. So just make sure that when your bananas are done roasting you reduce the temp to 350.

      Hope you love this bread and sorry about the confusion!

  34. This. Is. So. Good!!!!!!!!! I made it last night and I suddenly realized that we didn’t have any eggs so I used chia seeds and water and it turned out perfect! This morning half of it was gone and my Dad said “Whatever that banana stuff is, it’s delicious!” Thanks for another great recipe!

  35. I made this today!!! I didn’t let my bananas get brown though. I used sucanat instead of sugar and Smart Balance oil. I cooked it at 375 because I was afraid it would brown on the bottom. It was still too brown for me. Wish I had cooked it at 350. It was wonderful when I cut it while it was still warm. When I sliced it cold my husband said it tasted scorched. I froze the rest in slices.

    1. Oh I am so sorry, Charlotte! This bread is supposed to be baked at 350 degrees F. not 400 degree F. That was a typo. When you said 375 degrees F. I wondered why you cooked it so high. I am SO sorry!!
      Glad you still liked the bread though!

  36. Hi! I was wondering if i could use buckwheat flour in place of the whole wheat flour? can’t wait to bake this on the weekend

    1. Hey Ayla!

      I think that if it is possible you should go half buckwheat half whole wheat. I am afraid if you use all buckwheat flour that the bread will be pretty dense. Hope that answers your question and let me know if you have any more!

      Hope you love the bread!

  37. War zone houses and an insatiable craving for dense banana-laden goods–sounds like we are on the exact same wavelength! I made an ate an entire serving of bananas foster for the bananas foster coffee toffee cake I just posted (which you might also love!), and now I am going to help myself to all of this loaf here. THANK YOU for my sanity 🙂

  38. I was just telling my husband that my body can’t handle any more meat. I need to take a break and eat like a rabbit for a bit. Mmm, I’m thinking a slice of this delicious bread would be great, too.

  39. Everyone has those days girl. This bread rocks! So cool about your sibs! Big things. Congrats to them!

  40. Roasted banana bread?! Where do I sign up! Also, you can tell me as much about your barn as you want, I think it sounds amazing!

  41. Aren’t roasted bananas the best? This bread looks so good, love the coconut and chocolate chunks!

  42. This sounds like a really exquisite version of banana bread! I always love chocolate in mine and I bet the coconut milk or yoghurt makes it super moist. Thanks!

  43. I’m so excited to make this, it looks heavenly! When I make banana bread I usually wait until I have overly ripe (brown) bananas. Do I need brown bananas or did you use yellow bananas? Thanks! Can’t wait to try it!

    1. I used yellow, but I think that anything from yellow o brown would work great!

      Thanks Jenae! Hope you love this!

  44. How ripe were your bananas when you roasted them — sort of green? black spots? or some other condition? Inquiring minds need to know… Thanks!

    1. Hey Pam! My bananas were pretty yellow, but not too yellow that you would not want to eat them as is. I think that anything from yellow to black would work great, just not green.

      Thanks so much and I hope you love this!

  45. I have yet to try roasted bananas to bake with. I can only imagine how wonderful it makes this bread! Love the chunky coconut flakes instead of the shredded.

  46. You could put bananas and coconut in very recipe and I wouldn’t complain! This looks amazing 🙂

  47. Firstly, I literally JUST ate a banana coconut chocolate chip muffin for breakfast this morning. Great minds…
    And you’re a genius for using coconut milk in the bread… Way to enhance the flavor!
    And lastly, I’m officially convinced you have a family of crazy overachievers. 🙂

    1. Haha! No way! It is a great combo, one of my favorites!

      And overachievers? YEAH RIGHT. If only you knew! LOL!

      Thanks Alexandra!

  48. I just died and went to heaven looking at these pictures. Pinned for later (aka can someone PLEASE bring this to me right now while I drink my morning coffee?!)!

  49. I hear ya, sister- ooey, gooey banana & chocolate baked goods are what’s been getting me out of bed in the mornings! Good luck with all the craziness in your life right now; sounds like some fun and exciting times!

  50. how do your get you bread so perfectly on top? mine always cracks in a million directions – any secrets?

    1. Haha! I have no idea. I got lucky with this loaf, trust me that happens all the time to most of my breads. Sorry I have no tips for ya!

      Thanks Christine!

  51. This looks wonderful! I especially like the addition of chocolate and toasted coconut. This really does look delicious!

  52. Oh, I have been addicted to bananas lately. And there is nothing like a warm piece of banana bread with a big class of milk of coffee. And the melted chocolate pockets? I could eat it a loaf a day, no problem. P.S. I want to hear more about this McDonalds thing! And congrats to your brothers … sounds like they are doing good! 🙂

  53. Woh–hold on a sec, your brother is a star of a new McDonald’s commercial?! Umm, I need more details.

    I love those roasted bananas! I bet they have so much flavor–and this banana bread looks perfect. It is probably the one baked good that I can NEVER have the will power to turn down.

    1. Haha! Yeah, basically he needs money since he tore is LCL over Christmas and cannot snowboard for a little while. So he went and tried out for the McDonalds commercial and got it. I mean, I never knew he could act! Although all he is doing is snowboarding down to some girls and they give him chicken nuggets, so I am not sure how much acting is involved.


  54. I’ve never roasted bananas before either, but I have 4 sitting on my counter and now I know where they are going. Today is the perfect day for baking this bread – and I have all the ingredients – score!

  55. This looks so good. I am not crazy about regular banana bread but I love coconut and dark chocolate. One thing I wonder is, do you put in the burnt part of the banana?? I don’t think I could do that.

    Good luck with getting it all moved out by tomorrow.

    1. I did add the burnt part, but I love that!! If you are not into it, just do not let yours burn at all. I am still getting used to this oven, so I totally burnt these, but like I said I actually like that. It can do what ever you want obviously!

      Thank you so much, Charlotte!! Things are looking good with the move! YA! Only our new house is a mess!

  56. LOVE the roasted bananas in your banana bread, Tieghan! Also, that there is coconut in there as well as chocolate chunks. Mmmm. All of my favorites. Cannot wait to make this! Thanks for sharing, girl. Pinning!

  57. Oh my goodness I want to make this right now. I’ve never roasted bananas before but I’m always willing to try something new. Plus, I’m a big fan of cakes with fruit in – totally healthy =D

  58. This is gorgeous. Banana, chocolate bread is one of my favorites. You did it right. Pinning.

  59. I love that you got 4 bananas into 1 loaf, that there’s honey, coconut, choc chips…I love banana bread and this would be right up my alley! And again, your black board is looking awesome with those choc chips 🙂 pinned to my banana bread board!