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Ok, so I may have a slight obsession with bananas.
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.
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.
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.
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!
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.
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.
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.
Servings: 12 Servings
Calories Per Serving: 357 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 bananas
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1 1/4 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup loosely packed brown sugar
- 1/2 cup canned coconut milk may swap butter milk or greek yogurt
- 1/2 cup coconut oil melted (or swap canola oil)
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate chopped (use more or less to your liking)
- 1/2 cup toasted coconut flakes optional
- 2 tablespoons unsweetened coconut flakes optional
Instructions
- 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.
There, I am done!
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!
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.
Wow thanks for this, it came out amazing! I’ve just replaced the brown sugar for coconut nectar sugar replacement from here http://www.tiana-coconut.com/ 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?
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
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! 🙂
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!
Hope you loved it! 🙂
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.
Hi! I use really ripe bananas, but whatever you have will work since you are roasting the bananas first.
Hope you love this! Thanks!
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 Tieghan..you never disappoint.
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!
Yup, it works great with white flour! Hope you love this bread!
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.
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.
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!
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!
YAY!! SO happy you guys are loving this bread!! It is one of my favorites!
This makes me blissfully happy! This is the carby trifecta!
Thanks Megan!
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.
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!
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
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!
A new banana bread recipe for ME. Yay!! And thank you!
Haha! I love a nee banana recipe too! Really, I just love bananas!
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 🙂
Thanks Ala!!