You read that right – banana’s, coconuts, AND chocolate! When I see a recipe that combines all of the two Caroline’s very most favorite flavors I pretty much drop everything, turn on the oven and make that dessert with a quickness. My sister 1.0 discovered this one and seriously, it did not disappoint. I healthed it up slightly by adding some flax and wheat bran, but you can link to the original if you’d like. I thought the few changes I made turned out incredible, it had such complexity of flavor with the unique caramelized bananas and the earthy sweetness that’s natural in whole grains like wheat bran and whole wheat flour then theres this melty chocolate and coconut giving you awesome texture and such a great flavor combo. Yes, caramelizing the bananas is an extra step from regular old banana bread, but trust me, all that dark gooey goodness makes for an incredible loaf of sweet bread.
4 over-ripe bananas 2 tablespoons honey
3/4 teaspoon cinnamon
1 cup whole wheat flour (I used the trader joes “white whole wheat” and it was fantastic)
1/4 cup wheat bran (or wheat germ)
1 tablespoon ground flax seed
1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/3 cup coconut milk (I used the almond coconut milk combo because that’s what I had around and it worked great)
2 tablespoons greek yogurt (or sour cream)
1/2 cup coconut oil (you could sub with any vegetable oil)
1 teaspoon vanilla extract
4-5 ounces chocolate chips or chopped dark chocolate
1/2 cup sweetned flake coconut (toast if you would like by putting in your hot oven for about 4-5 minutes until lightly brown)
2 tablespoons unsweetened coconut flakes for the top
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper (you could also use a silpat but parchment is handy for getting all the delicious bits into your bread dough). Peel the bananas and lay them flat on the baking sheet. Drizzle each with honey and then sprinkle with cinnamon. Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized. Remove from the oven and let cool 5-10 minutes. Once cool enough to handle, mash the bananas and set aside. Reduce oven to 350 degrees.
Spray a 9×5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the whole wheat flour, wheat bran, flax, all-purpose flour, baking soda and salt, whisking thoroughly. Set aside.
In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk, yogurt (or sour cream) and coconut oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate and toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.
Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), you may want to tent the bread with aluminum foil.
- Remove and let cool a solid 20 minutes before cutting, if you can handle it, the smell is incredible and the taste will rock your world! Keeps for 3-5 days covered.
Recipe adapted from Half Baked Harvest Toasted Coconut Chocolate Chunk Roasted Banana Bread