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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
Another wonderful recipe! I made the bread exactly as directed (used dark chocolate chips) and this is delicious and so easy! I’m not sure why others had issues with the batter taste and/or consistency?? I baked it last night and had a slice for my pre-workout snack. I will add this to my collection of bread recipes! Thank you!
Hi Teresa! I am so glad this turned out amazing for you and you loved it! Thank you so much! xTieghan
This banana bread was truly delicious and we went back for seconds and thirds in one sitting. It was so easy to make and made out while house smell wonderful. The honey and butter was a game changer for sure.
I am so happy to hear that Bec! Thank you so much! xTieghan
Sounds so yummy! Quick question. Enforce I start – do you leave in the pan to cool down for 30 minutes or turn onto a rack? Thanks!!
HI! I like to leave in the pan for the first 10-20 minutes, then turn out. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made it yesterday and it was delicious!
Thank you so much Marija!
Do you think whole wheat flour can be replaced with whole wheat pastry flour for this recipe? And using maple syrup does quantity of liquid needs to adjust?
HI! Yes, you can use regular whole wheat flour and yes, use an equal amount of maple. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi sorry to say, I followed the recipe and it was really not tasty.
Unfortunate because looking at it it looks great but the flavour is really not there, it just tastes like flour and baking soda i think its because the sweetness isn’t there to bring out the banana.
I haven’t really made a not tasty banana bread before but looking at the ingredients afterwards it does seem that just honey might be just not enough. Maybe needs butter or some sugar.
Still love your blog though and have tried your cauliflower curry from last week was really delicious i just used chicken using the spices base.
Hi Melanie! I am so sorry to hear that.. Are there any questions I could help you with? I will leave some links to other banana breads if you would like to give those a try! I hope you still enjoy many other recipes on my blog!
https://fett-weg.today/chocolate-chip-almond-butter-banana-bread/%3C/a%3E%3Cbr /> https://fett-weg.today/chocolate-chip-olive-oil-zucchini-banana-bread/%3C/a%3E%3Cbr /> https://fett-weg.today/nourishing-7-ingredient-chocolate-chip-ricotta-banana-bread/%3C/a%3E%3C/p%3E
I cannot get over how beautiful your photos are! & I’ve got some ripe bananas on my kitchen counter.. this bread is totally happening!
So perfect! I hope you love this Haley!
Good but I think your Chocolate Chip Almond Butter Banana Bread is the winner! That is the best one I’ve ever had and now my go-to.
Thank you so much Leanne!
Would whole wheat flour work just the same as whole wheat pastry flour? I’m not sure what the difference is.
HI! Yes, whole wheat flour will work, but the bread will be a bit more dense. You can also use all-purpose flour too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was delicious! I have a favorite banana bread recipe but it is loaded with butter and sugar. I didn’t think I would ever find a healthy one that my family would approve of but I was wrong! They loved this!! And I love that it’s not loaded with butter and sugar! Thank you for another delicious addition to our recipe file!!
I am SO glad everyone loved this Beth! Thank you so much for trying it!
Love this recipe! Living in Evergreen & Granby Colorado I appreciate seeing baked good recipes at my altitude! My husband loved the banana bread even though he’s not a big fan when I put chocolate into almost everything I bake. Your recipe is so moist and the bread turned out beautiful! Thanks!
I am so glad you loved this Laurie! Thank you!
I don’t usually try different banana bread recipes as I have had a favorite but this was super tasty! The four bananas I used yielded way more than 1 1/4 cups but it still turned out great. Love that it doesn’t have a ton of sugar like most recipes and the coconut oil adds a subtle little flavor. Will definitely make again!
I am so glad you enjoyed this recipe, Michelle! Thank you so much!
Do you think you could sub the honey for agave?
Hey Lauren! I am sure agave will be totally fine, though I am not positive as I don’t use agave when cooking or baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this today on our second day of being homebound in Chicago for arctic temps! DELICIOUS! I subbed almond flour and added an extra egg. Also used a variety of chocolate that I had on hand, totaling 1 c.
YES! I love to hear that these turned out so well for you, Christen! Thank you!
Amazingly moist, delicious banana bread!! My new favorite recipe
Thank you so much Anthony! I am so glad you enjoyed this!