You’ll love this healthy whole wheat banana bread with chocolate and coconut. The chocolate chips are perfection with banana and coconut!
Recipe Overview
Why you’ll love it: Banana, chocolate, and coconut is a winning combination!
How long it takes: 15 minutes to make, 50 minutes to bake
Equipment you’ll need: oven, mixing bowl, 9 x 5 inch loaf pan
Servings: makes 1 loaf
Whole WHAT? Whole wheat, baby! And guess what, you can’t tell!
Ha. Okay. Dorkiness aside, I use whole wheat flour any chance I get. Many times you can’t tell it’s there but sometimes you can. And when you can, it’s usually better! I love the texture and flavor whole wheat flour adds, not to mention the added nutrition.
If you’re loving the sound of this so far, check out my banana bread muffins, based on the same recipe. And OH YEAH, chocolate banana bread, too.
My husband loves my original banana bread so I’m sure he was annoyed that I put coconut in it. He just loves the fact that I’m a food blogger who is always trying something new, messing with his favorites.
But, I will be making this again, and again, because I love the coconut in it (sorry, Ben!). I use flaked coconut because I enjoy the large flakes of coconut. They give this bread an awesome texture and flavor. This coconut is amazing in granola too.
PS: Coconut, chocolate and banana – a trio that’s just meant to be.
Cool the bread completely before storing in an airtight container or resealable bag. You can store it whole or sliced for accessibility. It will keep on the counter for a few days. If your kitchen is very warm, store it in the refrigerator.
This banana bread freezes well too, for up to 3 months. I almost always double the recipe and wrap one loaf in foil, put it in a freezer zip-top bag and freeze, either whole or sliced for easy access.
More Quick Breads
Coconut Banana Bread Recipe
Ingredients
- 1 ½ cups mashed ripe bananas (about 4 bananas, depending on size)
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce (or 1 snack size container)
- 2 tablespoons canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 2 large eggs, beaten
- 2 cups whole wheat flour (can also use all-purpose flour or a combination)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened flaked coconut (see note)
- ½ cup mini semi sweet chocolate chips
Instructions
- Heat oven to 350°F. Spray a 9 by 5-inch loaf pan with nonstick cooking or baking spray, set aside.
- In a large bowl, mash bananas (I use a potato masher). Add sugar, applesauce, oil, vanilla, and eggs. Stir to combine.
- On top of the banana mixture, add flour. Make a small well in the flour and add baking soda, baking powder and salt. Stir gently to mix the dry ingredients into each other on top of the wet ingredients.
- Stir everything together until just combined. Fold in coconut and chocolate chips. Scrape batter evenly into prepared loaf pan.
- Bake for 50 to 60 minutes or until a knife or toothpick inserted in the middle comes out clean or with a few crumbs clinging.
- Transfer loaf pan to a wire rack and let cool 5 minutes. Run a knife around edges of bread to loosen from pan. Invert onto rack and turn bread out of pan. Cool completely before slicing and storing.
Notes
- This freezes well. I almost always double the recipe and wrap one loaf in foil, then put in a freezer zip-top bag and freeze.
- If you prefer, unsweetened shredded coconut can be substituted for the flaked coconut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
… definitely, i’d be trying that.
‘haven’t been able to make it yet…but,I really dote on your selfless DEVOTION into leading us to acquire proper baking skills and healthy-yummy bakes.GODSPEED dear
Thank you :)
I’ve now made this bread twice and it’s incredibly delicious! The only changes I made were to reduce the sugar to 1/2 cup, and use 2 1/2 T of butter in lieu of the oil. Oh, and I also used dark chocolate chips…This is my new favorite bread :)
I’m so happy to hear that! Thanks for taking the time to come back and leave a comment. Love the use of butter…always a good move. :)
I am loving all that texture in the bread – looks amazing!!
Both whole wheat flour and cornmeal are totally underrated! They both give so much texture an flavor. I love a good banana bread – this one looks SO yummy!
This bread sounds fabulous! I love banana bread a million times over. Can’t wait to try this healthy version.
We’re on the same wavelength with our whole wheat banana breads today! :) I never would have thought to add coconut to my banana bread but now I’ve just got to try it!
Hi Rachel, I love banana bread, I must have 4 recipes of different versions on my blog, yours is a must try, love the healthy version and all the chocolate and coconut. Have a great week.
This looks wayyy more delicious than the average banana bread!!
I adore coconut. Perfection!