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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.

over head photo of sliced Chocolate Chunk Coconut Banana Bread with honey jar and butter on table

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.

brown bananas

Chocolate Chunk Coconut Banana Bread before baking in bread pan

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.

overhead close up photo of Chocolate Chunk Coconut Banana Bread

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?

Chocolate Chunk Coconut Banana Bread with 2 pieces cut and honey in photo

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.

overhead close up of Chocolate Chunk Coconut Banana Bread sliced with butter

Chocolate Chunk Coconut Banana Bread with honey being drizzle on

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.

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Ingredients

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.
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horizontal photo of Chocolate Chunk Coconut Banana Bread

This post was originally published on January 25, 2019
4.43 from 958 votes (762 ratings without comment)

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Comments

  1. Hi Tieghan! I love all of your recipes so much and this one looks so delicious! Would I be able to add some green yogurt to the recipe to make it extra moist or would that interfere with the other ingredients? Thanks so much!!

    Reply

    1. Hey Jacqueline,
      Thanks so much for your kind message! I have never tried adding greek yogurt here and am not sure it is totally necessary. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  2. 5 stars
    We make banana bread all the time and have experimented with many recipes. This is now our favorite! So gooey and delicious. Thank you for always sharing such amazing recipes with us!

    Reply

  3. 5 stars
    This bread was so yummy! It tasted like banana bread but with a slightly different taste than the usual. Love it!

    Reply

  4. 5 stars
    I’ve made this multiple times since you posted it – it’s my absolute go to for banana bread! So delicious!

    Reply

    1. Hey Cathy,
      Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan

      Reply

  10. 5 stars
    The bread looks yummy, I am so exciting, because I never try this type of bread. I am going to try this in wood fired oven.

    Reply

  11. 5 stars
    I have been making a recipe my mom uses for banana bread for years that we all have loved. Tried this out tonight and OMG. It’s seriously to die for delicious. Just texted my mom that there is a new family banana bread recipe we will be using! Loved it!

    Reply

  13. I LOVE this bread as a sugar free option! Question- if I wanted to make it “pumpkin spice”, could I add pumpkin without changing the consistency of the bread?

    Reply

  14. 5 stars
    Delicious and not too sweet! I subbed browned butter for the coconut oil. I cannot stop eating this banana bread! It was totally worth the 30 minute wait to try a slice! 😉

    Reply

  15. I made this today. It was excellent and definitely sweet enough with semi-sweet chocolate. I used one cup WW flour and half a cup AP. I think the coconut oil was a great alternative to butter. I would definitely make this again.

    Reply