Roasted Banana Bread with coconut, chocolate, and pecans

Roasted banana bread with shredded coconut, chopped dark chocolate, and toasted pecans.

Roasted Banana Bread with coconut, chocolate + pecans | the little epicurean

This banana bread has a lot going on, but all I can think about when I see/hear the word “banana” is Gwen Stefani singing Hollaback Girl B-A-N-A-N-A-S.

(I’m not weird, right? It’s not just me?)

Every time I make a new banana bread variation, I am convinced that it is the BEST banana bread I’ve ever made. Banana bread seems to be one of those things that just get better each time you make it.

Along the way, you learn all sorts of little tips and tricks that makes it tastier than the last one.

Roasted Banana Bread with coconut, chocolate + pecans | the little epicurean

Roasted Banana Bread with coconut, chocolate + pecans | the little epicurean

Roasted Banana Bread with coconut

The key to the intense flavor of this banana bread is the roasted bananas. Roasting the bananas helps to caramelize the natural sugars in the banana. It creates this rich, warm flavor that just can’t be imitated with brown sugar.

Plus, if you don’t have super ripe bananas, roasting the bananas makes them more suitable for banana bread.

If you get lazy after roasting the bananas, no need to fuss. You already have a sweet treat in hand. Just spoon the bananas over oatmeal, yogurt, ice cream, toast, pretty much anything.

Roasted Banana Bread with coconut, chocolate + pecans | the little epicurean

But if you are determined to make banana bread, you will be rewarded with this coconuty, chocolatey, nutty goodness.

I had hoped to have some leftover slices to make the ultimate french toast: banana bread french toast. Unfortunately, Alex and I finished the loaf before the weekend.

Oh well, there’s always next time with an even tastier banana bread!

Roasted Banana Bread with Coconut, Chocolate, and Pecans

Roasted banana bread with shredded coconut, chopped dark chocolate, and toasted pecans.

Yield: one 9x5-inch loaf

Author Maryanne Cabrera

Ingredients

  • 4 medium bananas, super ripe
  • 1 teaspoon granulated sugar
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, room temp
  • 3/4 cup canned coconut milk, full-fat, well-shaken
  • 4 oz dark chocolate, roughly chopped (about 3/4 cup)
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup lightly toasted pecans, roughly chopped

Instructions

  1. Preheat oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper, allowing parchment to hang over the long edge of pan. Lightly grease with cooking spray. Set aside.

  2. Peel bananas and slice into large chunks. Place on baking sheet with sprinkle 1 tsp sugar over bananas. Bake for 20-30 minutes until bananas are caramelized. Transfer bananas to a bowl and mash to a puree. Set aside and allow to cool.

  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

  4. In the bowl of a stand mixer, cream butter until smooth. Add brown sugar and eggs. Mix until combined. Add cooled banana puree and mix until incorporated.

  5. Add flour mixture in three additions, alternating with coconut milk. Mix until flour is just combined. Reserve about one tablespoon of each: chopped chocolate, shredded coconut, and pecans. Fold in remaining toppings. Transfer batter to prepared loaf pan. Spread into an even layer. Top batter with reserved toppings. Bake for 55-65 minutes until toothpick inserted in center of loaf comes out clean. Let banana bread rest in pan for 5-10 minutes before unmolding. Allow banana bread to cool to room temperature on wire rack before slicing.

Roasted Banana Bread with coconut, chocolate + pecans | the little epicurean

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Comments

Susan

That is one handsome, rugged banana bread. I have a very basic and fabulous banana bread recipe that I have no desire to change, other than substituting some cocoa for flour sometimes. But your banana roasting technique interests me, and I’m going to give it a try sometime, even though I always bake with dead ripe ones. Your description of the carmelization of the fruit is just too enticing!

    Maryanne Cabrera

    Thanks Susan! Hope you like it! When I tried roasted super ripe bananas, I had to cut back on the sugar in the recipe because the bananas became super sweet :)

Mary Ann | the beach house kitchen

Maryanne this banana bread sounds incredible! Chocolate, coconut and pecans….my favorite ingredients! And roasted bananas…never thought to roast them, but now I’ve got to try!

    Maryanne Cabrera

    Thanks! I love roasting bananas because it reminds me of bananas foster! ;)

Amy @ Thoroughly Nourished Life

OMG this banana bread has so much stuff! I love it! I love the chunky additions – nuts and coconut = perfection!
I’ve never tried roasting the bananas before but now I need to try! My sister and I are B-A-N-A-N-A-S for Banana Bread (see, not just you) and this one is worthy of singing some Miss Stefani while dancing around the kitchen! On the list!

Sarah | Broma Bakery

Heck YES! Coconut + banana + chocolate + nuts = extreme deliciousness. Oh banana bread, I love you.

Meagan @ The F&B Department

Roasted bananas are my favorite treat! So glad I’m not the only one that will just roast them and eat the mushy caramelized goodness as though it were pudding. And who the heck doesn’t love banana bread?! No one, that’s who. Pinned!

Denise

Oh this is heaven! My neighbor brought us a sack full of apple bananas from their backyard so I used 8 because they were so small. Who knew roasting bananas could take it to another level. I’ve made this twice once as posted and the other gluten free! AMAZING! Thanks so much for sharing this recipe! :)

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