Dark Chocolate Banana Bread {with Coconut}

by Chrissy

 Double Chocolate Banana Coconut Bread_LYK6

Let me break it down for you, real quick: banana + dark chocolate = ah-mazing.

But, banana + dark chocolate + coconut = heaven!

Double Chocolate Banana Coconut Bread_LYK5

Seriously, this banana bread is quite the treat.

Double Chocolate Banana Coconut Bread_LYK4

Have you ever had a frozen chocolate-covered banana?

I sure hope you said,  “duh”.

This totally reminds me of those treasures, except just imagine that it was dipped in a layer of coconut.

Double Chocolate Banana Coconut Bread_LYK1

Besides the shredded coconut, the coconut oil is a key player in this recipe. It adds such great coconut flavor and it’s a healthier oil for our bodies. That’s a win-win right there.

We like the Gold Label Virgin Coconut Oil from Tropical Traditions, and buy it in bulk for a better price than at the grocery store.

 Double Chocolate Banana Coconut Bread_LYK2

Also, don’t forget the melted dark chocolate swirl. Yea, I said it.

Pour the melted chocolate over top of the batter. Then, drag a knife through the batter, to swirl the chocolate throughout the top and the bottom.

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Since it’s chocolate on chocolate, you won’t get to see the pretty marbling, but you will surly get to taste the fruits of your labor.

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After it’s done baking, try your hardest to allow the loaf to cool before cutting into it.

Cleaner slices will be the result for your patience. But no judgments either way.

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Look closely, you can see where the dark melted chocolate swirl was baked right into the loaf. You can bet your bottom dollar that I opted for the top portion of each slice :).

Dark Chocolate Banana Bread {with coconut}

Print Recipe!

Makes 1 Loaf, serves 10-12


3 oz. dark chocolate, melted
1 3/4 cups white whole-wheat flour
1/2 cup cocoa powder, unsweetened
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2 large eggs
1/2 cup packed brown sugar
1/3 cup Greek yogurt
1/3 cup coconut oil, melted
3 medium overripe bananas, mashed (about 1 1/2 cups)
3/4 cup shredded coconut, unsweetened, plus 3 Tbsps more for the top
1 Tbsp turbinado sugar, for the top


Preheat oven to 350 degrees.

Lightly grease a 9x5x3 pan. Finely chop the chocolate and melt over a double-boiler in the microwave in 30 second increments, stirring in between until melted; set aside.

In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside. In the stand mixing bowl, beat the eggs and sugar on medium speed for about 30 seconds. Add the yogurt, coconut oil, bananas and mix until well combined. While mixing on low, slowly add the flour until it’s just incorporated. Fold in the coconut.

Pour the batter into the greased pan and spread evenly. Pour the melted dark chocolate over the top, dragging a knife back and forth several times, until the chocolate is swirled throughout the entire loaf. Sprinkle the top with some shredded coconut with turbinado sugar. Bake about 50-60 minutes, until a toothpick comes out clean. If the coconut on top looks like it is browning quickly, loosely place a piece a foil over the top to slow toasting. Let cool 10 minutes in the pan. Carefully, remove from pan and transfer to a wire rack to finish cooling before cutting into the loaf.


From the Little Yellow Kitchen,


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13 Responses to “Dark Chocolate Banana Bread {with Coconut}”

  1. Oh my goodness Chrissy…this looks too good! I’m drooling over here. I’m taking a study break from a MAJOR test I have tomorrow, and I would kill to have a piece of this to binge eat while I study, haha! Definitely trying this ASAP.

  2. Oh, this is incredible! Love the dark chocolate and coconut!

  3. Chrissy

    hahaha ohh Rachel. If I was back in school and I had a major test to cram for, a whole loaf of this would surely be sitting beside me. Comforting me. :) Hope you did well!

  4. Chrissy

    Totally. Two heavenly flavors!

  5. This is the best creative banana bread recipe EVER!

  6. can you make a GF version?? This looks so tasty!!

  7. Chrissy

    We aren’t great GF converters, but if you are comfortable making GF substitutions, then go ahead, it shouldn’t be a problem!

  8. Chrissy

    Seriously, though. SO darn delicious! The dark chocolate swirls are killer.

  9. Mmmm, this recipe is AMAZING! I made it a muffins instead of a loaf and used rice flour instead of wheat (gluten free diet) and they are delicious! I love starting my day with something chcolate, and I don’t even feel guilty about it with all the fruit thrown in for good measure:) Thanks for the recipe, I have linked to it on my blog here: http://onceuponabookshelf.com/?p=309.

  10. Chrissy

    Glad you loved them! It’s good to know that they turn out well as muffins, even with the chocolate swirl. Thanks for letting us know of your GF version results. Enjoy this beautiful weekend!

  11. Chrissy

    Sarah, it looks like another reader made this GF version (commented above). She used rice flour, so go ahead and try it!

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