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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
I always wonder this: is it a quarter cup coconut oil as a solid or when in liquid form? Because they are two different measurements. Since you have comma melted, I’m assuming this means you measure the coconut oil as a solid first?
HI! I measure it once it is at a liquid state. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’ve also made these as muffins baking at 350 for 20 minutes. They turned out great!
Thank you Erica!I am so glad you loved these! xTieghan
This recipe is amazing!!
But I have a question, the calories are for one serving? Or for all ?
HI! The calories are for 1 serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
wow! I have been wanting to make this since you posted it and so glad I finally did! I subbed grapeseed oil because I’m not the biggest coconut fan but it was still so, so delicious. I love that its not overly sweet but still nice and chocolatey!
I am so glad you loved this! Thank you so much Gabby! xTieghan
Hi, making this for the first time…for my Birthday! I’ve bought coconut oil, do I just melt this like I would butter? And do I not need to line my loaf tin?
Thanks loads Claire
HI! You can just melt the coconut oil as you would butter! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this last night and it is incredible!
Thank you so much Liz! xTieghan
Hi I made the chocolate chunk banana bread. Baked it at 350 for 45 minutes and it was slightly over cooked. My question is your elevation? Here in the bowl that is New Orleans, I believe 35 minutes would have been perfection! Topped half with pecans for hubby and half with coconut for me. Do not worry we will add butter and eat in in three days tops!
Hi Kay! I am at about 8,000 ft! That may have had something to do with the cooking time, but I am so glad it still tasted great! Thank you! xTieghan
It was easy to make – we were out of coconut oil so used regular brown rice oil instead. The chocolate was a bit much for me – will probably substitute half the chocolate to nuts of some sort next time. Will definitely make again with coconut oil next time!! Thanks for the great recipe!!
I am so glad you enjoyed this banana bread, Jee! I hope you love it even more with the nuts! Thank you! xTieghan
I just took this out of the oven. I was a bit concerned it wouldn’t be sweet enough after I read someone said it wasn’t. Wellll, I am here to say it is Delicious and perfectly sweet at least while it is hot. I couldn’t wait to sample to make sure.
I made 3 mini loaves and 1 about medium. I am giving a couple to some teachers at the school were I used to work. Our great granddaughter’s teacher will enjoy this. Thank You for all your hard work.
I just too this from the oven. Went right by the recipe except I had a few choc, chips I wanted to use but mostly used chunks. I had to sample while it was still HOT. HA!! I read some of the comments after I made it and begin to doubt if it would be sweet enough when someone said it wasn’t. Wellll, I am here to say it is DELICIOUS!!! Sweetness was perfect while hot. Nor sure it will be less sweet cold or not. I was making it to give some to my great granddaughter’s teacher and a good friend at school also. I made 4 small loaves. One was a bit bigger than the other 3. I think they will love it.
I am so glad you loved this banana bread, Charlotte! Thank you so much!! xTieghan
I made this with Cup 4 Cup gluten free flour and it was delicious! Will be making this again and again.
Thank you Megan!
Made it this morning! Easy enough to throw together quickly with ingredients I have at home… even with 2 young kids running around? tasted great and the kids loved it… thanks for a delicious, healthy-ish recipe?
Thank you so much Tricia! I am so glad you loved this recipe and it went over well with the kids as well!! xTieghan
I made two loaves one with unbleached flour and one with GF. Both came out great! ?
I am so happy to hear that Coco! Thank you! xTieghan
This didn’t even last 24 hours in our house (just my Husband & I), it was so yummy! Definitely going to be in my favorite recipe folder! 10 stars⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
That is so amazing! I am so glad you both loved this recipe, Suzy! Thank you so much!
Tieghan, I just baked your recipe on my rainy, chilly day at home and WOW, they are so delicious!!! It was very easy to make, and it’s such a comforting, nostalgic treat for me! I absolutely love them (I already had 2 warm slices straight out of the oven with butter!) Thank you so much for sharing this wonderful recipe! It’ll become a new staple in my house! Take care 🙂
I am so glad this turned out so well for you Laura! And on a rainy evening.. sounds amazing! Thank you! xTieghan