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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
This is my FAVORITE banana bread recipe as of today. It’s easy, delicious, and of course makes your house smell great! I made mine into muffins for easy grab and go breakfast / snacks. You need to try this recipe.
Thank you so much Bailee! I am really glad this turned out so well for you! xTieghan
This was delicious! My kids devoured it! (I helped.)
Thanks for another winner! xo
Thank you so much Chelsey! xTieghan
This is my go-to banana bread recipe. I’ve probably made it 10-15 times, and it is delicious every time! I add a little peanut or almond butter on top in the mornings for some extra protein. My husband enjoys blueberries in his banana bread, so one day I will sub the chocolate chips for blueberries. However, I am addicted to the pools of chocolate in this bread! I add a little more chocolate than what is called for. Thank you, Tieghan! 🙂
Thank you so much Kara! The more chocolate the better haha! xTieghan
Added extra chocolate chips and it was a hit! So moist and delicious! Love this recipe.
Thank you Cristina!! xTieghan
Could I use whole wheat flour for this instead of whole wheat pastry?
Hi Yaminah,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it OK to use self rising flour in this recipe instead? I love it but am out of AP
Hi Maeve,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi. I never baked anything before, but am going to try this recipe. I got a free non-stick bread pan when I bought some new cookware. Do I have to grease this pan and, if so, with what do I grease it? The coconut oil?
Hi Thomas,
Yes I would use coconut oil to grease the pan or butter. I hope you love the recipe, please let me know if you have any other questions. xTieghan
Such an amazing recipe! I tried it today – perfect for a rainy cold evening and the kitchen smells wonderful while the bread is being baked. When I checked after 30mts of baking – I could see the top of the bread has started burning/started getting a black color and so I took the risk of taking out at 30mts..I rested for another 30mts and sliced into it..the bread tasted really soft and yummy, but the chocolate was oozing a lil here and there..it didnt had any burnt taste though. I used middle rack for baking and at 180 degree Celsius. Should it have been at 175? I am not sure.
Hi! I am so glad you enjoyed this recipe!! If it started to brown before the middle cooked through, I would suggest tenting foil over the top of it and continue baking! Please let me know if you have any other questions! xTieghan
Just cut into it after making this morning and it’s delicious! This will be a new go-to banana bread for me
Thank you so much Vanessa! xTieghan
Followed this recipe exactly and it was amazing! Not too sweet which I liked but definitely sweeter than I expected considering there was only 1/4 cup of honey. I live in Australia so I did 175 degrees Celcius for 55 mins in case any fellow metrics were wondering My only suggestion would be to make more than one as it went so quickly!
I am really glad this recipe turned out so amazing for. you, Rachel!! Thank you so much for trying it! xTieghan
If I use butter does it have to be completely melted? Or can it be super soft room temp? I don’t bake often so I’m not sure if it will make a big difference!
Hi Cait,
Soft, room temperature butter will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
New favorite banana bread! Took your advice and tasted it straight from the oven, totally worth it!!
Haha I am SO glad this turned out so well for you, Jordan! Thank you so much! xTieghan
Hi! Loved this recipe! Do you think I can make it as is and pour the batter into muffin cups? Or do I need to use a different muffin recipe? Thanks!
Hi Mary! Yes, I think that should work great! I would bake 15-18 minutes! Please let me know if you have any other questions! xTieghan
Ok I just have to say this is THE BEST banana bread recipe and possibly just bread recipe I have ever made! And it’s so easy!!! Everyone can do it, I even made my mom make it and she doesn’t bake. 🙂
Thank you so much Mary! I am so glad you have been loving this bread! xTieghan
Omg this is in the oven and it smells so good, I am struggling to wait! Swapped 1/4 cup of the chocolate chips for toasted coconut, can’t wait to eat it! Thanks Tieghan!
Thank you so much Jana! xTieghan