Chocolate Chunk Coconut Banana Bread Recipe
A moist and delicious Chocolate Chunk Coconut Banana Bread featuring ripe bananas, rich coconut oil, and melty semi-sweet chocolate chunks. This wholesome treat combines the subtle sweetness of honey and warm cinnamon, baked to perfection for a comforting snack or breakfast option.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet 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
Dry Ingredients
- 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
Add-ins
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5 inch bread pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, stir together the mashed bananas, melted coconut oil, honey, eggs, and vanilla extract until the mixture is well combined and smooth.
- Add Dry Ingredients: Add the whole wheat pastry flour, baking soda, ground cinnamon, and kosher salt to the wet ingredients. Mix gently until just combined to avoid overmixing which can cause a dense bread.
- Fold in Chocolate: Carefully fold the semi-sweet or dark chocolate chunks into the batter to distribute them evenly without breaking them down.
- Bake the Bread: Pour the batter into the prepared bread pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for at least 30 minutes before slicing. Enjoy warm with a smear of butter and drizzle of honey for added indulgence.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- You can substitute all-purpose flour if whole wheat pastry flour is unavailable.
- Do not overmix the batter to keep the bread tender and light.
- Chocolate chunks can be swapped for chocolate chips or chopped nuts if desired.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.