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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 love eating breads varieties.This one looks delicious>I am going to try it tomorrow.Thanks for sharing…
Great! I hope you love it! Thank you!
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!
Aw, awesome! Couldn’t be happier that you liked it, thanks Karen!
hello – do you have to use coconut milk or can you substitute ?
Hi Felicia Ceraso, you can use regular milk as well. Let me know if you have questions, thanks!
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!
Thank you Asha! So happy you enjoyed it!!
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.
Hi Arlene! Thats so awesome it came out well for you! (: Making me want to whip a loaf up right now!! Thanks!!
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?
Thanks
Amy
HI! Amy, I would use half white flour and half whole wheat. Let me know if you have questions.
Is that dark unsweetened baking chocolate or sweetened? Can I use dark chocolate chips? Thank you.
Hey Theresa! Yes, you can you dark chocolate chips. let me know if you have any other questions! Have a Merry Christmas! 🙂
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.
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!!
SO happy you love this recipe! It is one of my favorites too!
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?
Hi! That is honestly so odd. Maybe try removing the peel before roasting. I would think that would do it. Let me know!
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?
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.
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!
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!!
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
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???
x
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! 🙂
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.
THANK YOU! So happy you are enjoying this recipe!! 🙂