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The best and (easiest) Chocolate Chunk Coconut Banana Bread…for your Friday chocolate fix. One bowl, pantry staple ingredients, super quick to mix up, healthy…ish, and SO DELICIOUS! Yes, that pretty much sums up this banana bread, and it’s the perfect bread to bake up this weekend. With over-ripe bananas, good honey, and your favorite chocolate bar, this is sure to become one of your favorite banana bread recipes. Perfect for breakfast, as an afternoon snack, or a late night dessert.
This past week all I’ve wanted to do is bake. I”m sure the very cold temperatures and snowy weather have something to do with this. Regardless, I really just want to bake. And if I’m not baking, I’m making homemade pizza in the pizza oven. Which is currently my very favorite thing to do, I can’t get enough pizza (new recipes are coming).
Or banana bread.
Clearly my “Healthy January” is going soo well…
In all honesty, I’ve found this year’s “Healthy January” to be a little tougher than in years past. I’ve had to really scratch my head to brainstorm “healthy” recipes over the last few weeks.
You see, I am very much craving warm comfort food…
Celery juice on the other hand? Not so much. Don’t get me wrong, I actually love celery juice. But it’s cold, and just not what I want to sip on a white blustery January day, you know?
Instead of denying those cravings, I tried to make my favorite cozy recipes a little on the healthier side. It’s all about balance over here, no diets, at least not temporary ones. Just creating recipes that are delicious and wholesome. Which is where this banana bread comes in. Yes, it has honey. And yes, my dark chocolate chunks are not 100% cacao. But hey, this bread is made with whole wheat flour, coconut oil, and plenty of overripe banana. All healthy things, especially when it comes to the dessert world. So, I’m going with it, and very excited to be sharing today’s recipe. Just in time for the weekend too!
PS. have you tried celery juice? I know it sounds odd, but I recently tried some (because of this book) and it’s actually so good.
Moving on to the details. This is the best and easiest banana bread I’ve ever shared. It’s my go-to…that is until I develop a newer version in .02 seconds, and that becomes my favorite. Ahh, the life of someone who makes up recipes for a living. We always have a new “favorite”.
Seriously though, this banana bread is moist, very banana-y, hinted with coconut, sweetened lightly with honey, and swirled with chocolate throughout. Every last bite is roll your eyes back delicious. Best part? It’s the easiest to make, requiring just one bowl and a handful of pantry staples.
Here’s the quick run down.
Find yourself some very ripe bananas, I’m talking practically black bananas everyone. Like, you think they are too black to eat? Nope, that just means they are perfect for banana bread. Use them.
Mash up the bananas and then mix with the wet ingredients, a little coconut oil, honey, a couple of eggs, and a splash of vanilla. Add whole wheat flour, a pinch of cinnamon, and a dash of salt. The cinnamon is that unexpected ingredient that might seem a bit off, but it’s actually what makes the bread really good. It’s subtle enough that you can’t really tell it’s there, but it adds a special touch.
Now stir in all the chocolate chunks that your heart desires. Bake, and less than an hour later your house is going to smell incredible, and you’ll have the prettiest deep golden, and chocolate filled loaf of banana bread.
Great for breakfast, delicious as an afternoon snack, and chocolatey enough for an evening dessert.
The perfect recipe, right?
If you can resist, you should wait 30 minutes or so to slice into the bread. That way the bread will have time to properly set-up and fully finish baking after coming out of the oven. Waiting is what any professional baker would tell you to do, but let’s be real, no one cares what you should do. Do what your stomach and your eyes are screaming at you to do. Slice the bread and enjoy it warm while the chocolate is gooey.
It might not be what you should do, but it’s the right thing to do. That I am sure of.
Oh, and major bonus points if you enjoy this with a little smear of butter and a drizzle of honey. It’s Friday, live a little. AND if you happen to have a snowy weekend in the forecast, you really need to bake this up. It’s great any day, but it’s best enjoyed on the coldest of days.
If you make this chocolate banana bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
chocolate chunk coconut banana bread_WEB from Half Baked Harvest on Vimeo.
Chocolate Chunk Coconut Banana Bread
Servings: 9
Calories Per Serving: 356 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- 1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks. 3. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. Remove and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter and a drizzle of honey (you should do this!). Enjoy!
Notes
Bread will keep (covered) for 3-5 days.
This post was originally published on January 25, 2019
You say you can substitute all purpose flour for the whole wheat pastry flour, I won’t go I to the science of it all but the results of the finished bread will not be the same as you made, taste, texture, the difference in protein. Why do you give the exchange and did you try it with the ap flour, just curious.
Hey Sue! I have tested this with both flours and while the whole wheat version is a little heartier, it is just as delicious with white all-purpose flour. Both flours work well and this is why I have said you can use either or. I want to allow readers to use what they prefer or have on hand. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
oh yes, this is what the weekend calls for!!
Yes! I hope you make this Ruth!
Such a dreamy banana bread, I love the chocolate chunks!
Thank you so much!
Made this today. It was quick, easy and so so delicious! I wouldn’t change a thing. Thank you for the wonderful recipe!
I am so glad this turned out perfectly for you, Amanda! Thank you!
hey girl- this bread looks oh so yummy!
Thank you! I am so glad you like this!
YUM! If I add walnuts, it would have the flavors of my favorite ice cream, chunky monkey! Pinned to make next week!
YES! I hope you love this Maria! Thank you!
How long would you suggest baking these if making muffins rather than bread?
HI Andrea, I would bake around 18-22 minutes for muffins. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Can I make this gluten free with almond flour? any changes?
Thanks, LS
HI! I have not tested this with GF flour so I really am not sure how it will turn out. I would think it would be ok, but again I am not sure. If you do give it a try, please let me know how it turns out. I hope you love this recipe. Thanks so much!! xTieghan
Hi! I’m really excited to make this. If I don’t have coconut oil on hand is there a substitute that you recommend? BTW I adore your recipes!!!! Thank you!
HI! You can use melted butter, olive oil, or coconut oil. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Love this!! Not just the recipe (although, major yum) but your mindset. It’s finally getting snowy and to-the-bones cold here on the front range, and I’m reminding myself that it’s not all or nothing. Comfort food is okay, healthy-ish is balance!
I am so glad you love this recipe and the post, Alexandra! And I am so glad you’re taking good things from it. Thank you!
Hi! Love all of your recipes – I check your website every morning for the day’s newest dish! This looks DELISH… I’ve never made banana bread before but would really love to try this one out. Just one thing: I don’t eat coconut oil. Is it possible to substitute for olive oil? Or use coconut cream (like the thick stuff in a can) instead? 🙂
Hi Alexandra! You can use melted butter or olive oil in place of the coconut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe seems like one that I would love to make right now! However, I am a diabetic, what would one slice be as far as carbs are concerned? Waiting hopefully for your response. Either way, thank you for this recipe, as well as other great and delicious recipe’s.
Hi! I do not actually have the carb information. I am so sorry about that. I would suggest putting it into an app like MyFitnessPal because it will show you the carbs, fats, proteins and calories!
I have coconut flour I’m dying to try. Is that an ingredient you’ve ever played with, and do you think it could sub in here?
HI! I have not used coconut flour too much and am not sure of the outcome. I would recommend starting with 1/2 coconut flour and 1/2 white flour to start. I worry using all coconut flour will result in a flat bread. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Oops – I think you’vev done it again. Yum and
Can’t wait to bake!
Woo!! I hope you love this Debbi!
If this is any better than your Toasted Coconut Chocolate Chunk Roasted Banana Bread then Katie bar the doors. Ha!!
It does look really yummy.
Thank you so much Charlotte!