This post may contain affiliate links, please see our privacy policy for details.

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: 357 kcal

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



  • 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.
View Recipe Comments

Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

There, I am done!

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  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. ?

        1. Hey Heidi,
          Yes, that would be just fine for you to do! I hope you love the recipe, let me know if you give it a try! xTieghan

  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…