Description
The perfect combination of flavors, this chocolate coconut banana bread is so good! It makes a perfect breakfast or afternoon snack.
Ingredients
Scale
- 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
