Whole Wheat Banana Bread with Chocolate & Coconut

Healthy whole wheat banana bread with chocolate and coconut. You’ll love the chewy but still moist texture of this healthy bread. The chocolate chips are perfection with the banana and coconut!

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, oftentimes it’s better! I love the texture and flavor whole wheat flour adds.

I always use whole wheat flour in my basic recipe for reduced fat banana bread now, even though the recipe calls for all-purpose flour, and the bread is still always super moist and perfect. 

If you’re loving the sounds of this so far – you can also 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 probably annoyed that I put coconut in it. He just adores (sarcasm) the fact that I’m a food blogger who is always trying something new, messing with his favorites.

Actually, it’s more like a love-hate relationship. He loves the food blog (food! income!) but he’s a traditionalist when it comes to food. Don’t mess with his chocolate chip cookies (that lil’ post is devoted to Ben) or his tuna noodle casserole. And yes, I blogged about tuna noodle casserole. It’s his fave! I put an interesting ingredient in mine…

So when he saw the insides of this bread and spotted coconut, he was probably less than thrilled. But Ben — FOOD! Income! He still happily ate it without complaints (he’s a great sport). When I pried, because I can’t help myself, he said, “Yeah, I’d probably like it better without the coconut next time.”

But – I will be making this again, and again, because I love the coconut in it. You could go with a less obvious, smaller, shredded coconut to get it by the coconut skeptics. But I’m obsessed with Bob’s Red Mill flaked coconut. (Not sponsored, by the way!) I love the huge pieces of coconut. They give this bread such 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.

Looking for more delicious quick breads?

 

• Whole Wheat Banana Bread
• Healthier Pumpkin Bread
• Maple Stout Quick Bread
• Whole Wheat Applesauce Bread with Walnuts
• Whole Wheat Cornbread
• Whole Wheat Caramel Banana Bread

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Healthy Whole Wheat Banana Bread with Chocolate Chips and Coconut

4.75 from 4 votes

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

10 servings

• Pin It

Print Rate Recipe Save Saved

Cook ModePrevent your screen from going dark

You'll love this healthy whole wheat banana bread with chocolate and coconut. The chocolate chips are perfection with banana and coconut!

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
• ▢ 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.

Nutrition Information

Serving: 1slice, Calories: 339kcal, Carbohydrates: 50g, Protein: 6g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 38mg, Sodium: 267mg, Potassium: 345mg, Fiber: 6g, Sugar: 25g, Vitamin A: 87IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

YES, I WANT THIS!

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

I consent to receive emails from Rachel Cooks.