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The perfect combination of flavors, this chocolate coconut banana bread is so good! It makes a perfect breakfast or afternoon snack.
It is SEPTEMBER!! I can’t believe it, and I’m not ready for it. Although I do love fall, it always just comes too quickly (and soon after, winter). Ugh. Anyway, I’m going to lean in and start cranking on the oven and embracing the fact that I’m going to have a bit of kid-free time to actually get some work done!
This is the last recipe that I tested and shot before moving into the new house – after this, I have to actually get my butt moving and get some more content finalized and photographed! Tons of ideas, so little time.
Have I mentioned our new apple trees? I’m in heaven with all of the delicious apples we have, but I also don’t know what to do with them all! Other than applesauce and apple cake, I am out of ideas!
But before we dive into all things apple, you should feast your eyes on this chocolate coconut banana bread!
How do you make chocolate coconut banana bread?
This bread is a simple banana bread recipe, much like some of my others. You start by sifting together the dry ingredients, then whisking together the wet!
Dry Ingredients:
- whole wheat flour
- baking powder
- baking soda
- cinnamon
- salt
Wet Ingredients:
- bananas
- coconut oil
- honey
- eggs
- vanilla extract
Gently mix the both the dry and wet ingredients together, then fold in the coconut, chocolate chunks and pecans.
Line a standard-sized loaf pan with parchment paper, then preheat the oven to 350 F. Pour the banana bread batter into the loaf pan, then don the top with chocolate chunks and pecans. Bake in the oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
The bread might take a little bit longer or shorter depending on your oven, plus if you load up the top with goodies like I have, then it will take even longer to bake!
Note: Do not open the oven before the 40 minute mark to check the bread, or you could risk the middle sinking in!
Remove the loaf to a cooling rack to cool completely before slicing.
Is this a healthy banana bread?
Well, this bread doesn’t exactly scream healthy by looking at it, what with the chocolate chunks on top, but other than that, it’s made with:
- whole wheat flour
- honey
- coconut oil
Plus the coconut and pecans add some great nutrition, right!? So overall I’d say it’s certainly not the worst choice for a baked good.
Is this chocolate coconut bread vegan?
Since the bread is made with honey and eggs, it’s not vegan the way the recipe is written; however, you can definitely swap the honey for maple syrup and substitute the eggs out for 1 flax egg and some applesauce! I’ve written the instructions for this in the recipe card.
Other than that, this recipe can totally be vegan!
Next time you have some overripe bananas sitting around, switch up your banana bread game with this fun and interesting one!
Some of my other favorite loaves and breads from the blog:
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Chocolate Coconut Banana Bread
- Total Time: 1 hour
- Yield: 1 loaf 1x
Description
The perfect combination of flavors, this chocolate coconut banana bread is so good! It makes a perfect breakfast or afternoon snack.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 overripe bananas, mashed (~1 cup)
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1/3 cup honey*
- 1 tsp pure vanilla extract
- 1/2 cup dark chocolate chunks, plus more for topping
- 1/2 cup shredded unsweetened coconut, plus more for topping
- 1/4 cup chopped pecans, plus more for topping
Instructions
- Preheat the oven to 350 F and line a standard-sized loaf pan with a piece of parchment paper. In a large mixing bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk together the mashed bananas with the coconut oil, until smooth. Add the eggs and honey and whisk again until combined. Add the vanilla extract and whisk again.
- Empty the dry ingredients into the wet ingredients and stir gently until just combined. Fold in the chocolate chunks, shredded coconut and pecans. Pour the batter into the loaf pan and then top with any additional toppings, as desired.
- Place the loaf into the oven and bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.** Remove the loaf to a cooling rack and cool completely before slicing.
Leftover bread can be stored in an airtight container, at room temperature, for 2-3 days. The bread can also be frozen for up to 2 months.
Notes
*To make this bread vegan, swap the honey for maple syrup and substitute the 2 eggs for: 1 flax egg and 1/3 cup applesauce. To make the flax egg, mix 1 tbsp ground flax with 3 tbsp water. Let it sit for a few minutes to thicken up before using in the recipe.
**Try to resist opening the oven until at least 40 minutes of bake time, to ensure you don’t end up with a sunken middle!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: breads and loaves
- Method: oven bake
- Cuisine: american
It might be September but just remember: summer is not over yet for another two weeks! (Although I feel autumn vibes outside, and I also start craving some cozy flavours like cinnamon.) This bread looks and sounds terrific, wonderful flavours.
I am certainly not rushing fall either, Ben!! Maybe in a month or so I’ll be putting on my cardigans and busting out my cinnamon sticks but for now I am wearing shorts. Haha!
YUM!!! I love the addition of coconut and chocolate….sooooo good!!! I’m glad I have some ripe bananas in the freezer.
Thanks Liz!! I really love coconut and chocolate together too!!
E’ un dolce che adoro, complimenti!!!!
I love all of the healthier touches you’ve added to your quick bread… this is one fabulously guilt-free treat!!
Thanks Heidi!! A few little healthy touches but still so delicious!
You know how much I love coconut and this banana bread is such a fun twist on the classic! And I’m definitely with you and NOT ready for the arrival of fall.
Thanks Tasia! I love coconut so much especially in my baking!! I hope summer will stick around a little bit longer for us!
This banana bread looks absolutely divine, Katherine! I’d love a thick slice of it right now.
Thanks Marissa, I’m wishing I had a big slice of this too! Bread with a big smear of butter!
What an awesome spin on traditional banana bread, Katherine! Of course, chocolate is good in absolutely anything, and coconut is one of my all-time faves! This sounds great! Sounds like you’re going to have to jar some apple pie filling and some apple butter, and make some apple crisp and dried apples…. good luck! Although it’s not a “bad problem” to have, it’s definitely one with a deadline.
Chocolate is always good in everything, you’re right Laura 🙂 It’s not a bad problem at all, you’re right!! But the apples are starting to get soft so I better move quickly!! Thanks friend!
You made such a great job putting it all together Katherine ! Perfect breakfast for colder days !
Thanks Davorka!! It all goes so well together!
Those thick slices look totally irresistible and I love all of the healthy ingredients, SO yummy!!
Thanks Catherine!! You can feel good about this banana bread for sure!!
What can I substitute in place of eggs? (Eggs aren’t vegan)
Thanks for pointing this error out, Tania! I forgot the instructions for substituting the eggs out. In place of 2 eggs you can use 1/3 cup applesauce and 1 flax egg. To make the flax egg mix one tablespoon ground flaxseed with three tablespoons of water. Mix together, and let sit for a few minutes to thicken up.