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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: 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.
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Toasted Coconut and Chocolate Chunk Roasted Banana Bread |

There, I am done!

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  1. 5 stars
    So good! Caramelizing the bananas takes this to another level! I used coconut oil but only 1/2 of what the recipe called for and it turned out perfect. Bananas, coconut and chocolate… yes please!

  2. I have a bunch of frozen bananas in the freezer waiting to be turned into banana bread, will they work for roasting? I’m worried because they are so watery when you defrost them idk how it would work out

    1. Hi Maren,
      I’m honestly not sure, it could be a little risky! I would stick with non-frozen bananas for this recipe. Let me know if you give it a try! xT

  3. 4 stars
    I was excited to try this as I love coconut and my husband loves banana bread! It was delicious, and I loved how there wasn’t as much sugar as traditional banana bread. However, it was a bit oily for my taste- wondering if using less oil would affect the outcome much?

    1. Hi Denise,
      Thanks so much for trying this recipe and sharing your feedback!! What kind of oil did you use? You could certainly reduce that for next time! I hope you love this recipe, please let me know if you give it a try! xT

      1. Thanks for replying so quickly! I used coconut oil. Maybe next time I’ll try 1/3 cup and let you know how it turns out. It’s been a hit regardless. Can’t wait to make it again!

    1. Hi Jenny,
      Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx