Roasted banana bread with shredded coconut, chopped dark chocolate, and toasted pecans.
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.
And, this roasted banana bread for the springtime when you’ve got sunny days and tropical vacation daydreams in mind.
Roasted Banana Bread
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.
But if you are determined to make roasted banana bread, you will be rewarded with this coconut-y, chocolate-y, nutty goodness.
- Coconut Milk: Be sure to use full fat canned coconut milk. Reduced fat coconut milk will not impart the same flavor.
- Sweetened Shredded Coconut: Do not use unsweetened coconut. The flavor will just get lost in the batter. Also, unsweetened coconut has a completely different texture than the sweetened variety.
- Nuts: Regardless of what nuts you choose to use (walnuts, pecans, macadamia nuts, etc), I recommend lightly toasting the nuts before use. Toasting helps to bring out the nut’s oil and flavor.
- To toast nuts: Preheat oven to 325-350 degrees F. Spread nuts out in an even layer on baking sheet. Bake for 6 to 8 minutes. Check on nuts. If nuts are still pale, return to oven for another 3 to 4 minutes.
Other mix-in options:
I love the combination of coconut, chocolate, and pecans. However, the sky’s the limit with your choice of possible mix-ins. How about trying one of these options:
- coconut + chopped macadamia nut + white chocolate
- semi-sweet chocolate chips + peanut butter chips
- old fashioned oats + butterscotch chips + chopped walnuts
Once you’ve become obsessed with roasted bananas, it’s time to try this roasted banana cheesecake ice cream!
Roasted Banana Bread with Coconut, Chocolate, and Pecans
- 4 medium bananas, ripe
- 1 teaspoon granulated sugar
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar packed
- 2 large egg 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
- Preheat oven to 350° 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.
- 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.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In large bowl, mix together melted butter and brown sugar until sugar is well moistened. Mix in eggs. Add cooled banana puree and mix until incorporated.
- 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.