Home · Recipes · Quick Breads Roasted Banana Bread with Coconut Author: Maryanne CabreraPublished: May 5, 2015Updated: Nov 3, 2023 View Recipe11 ReviewsThis post may contain affiliate links. Read our disclosure policy. Roasted banana bread with shredded coconut, chopped dark chocolate, and toasted pecans. It’s a mix of different flavors and textures that make banana bread more exciting! 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. There is a banana bread for each season. Spiced zucchini banana bread during late summer. Banana pumpkin bread with figs in the autumn and winter. 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. Ingredient Notes 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! More Banana Bread Recipes Double Chocolate Chip Banana Bread Fig Banana Bread Chocolate Hazelnut Banana Bread Banana Pumpkin Bread Roasted Banana Bread with Coconut, Chocolate, and Pecans Roasted banana bread with shredded coconut, chopped dark chocolate, and toasted pecans.Yield: one 9×5-inch loaf Prep Time: 40 minutes minutesCook Time: 1 hour hourTotal Time: 1 hour hour 40 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe Ingredients4 medium ripe bananas, about 1 ¾ cup mashed1 teaspoon granulated sugar1 ¾ cup all-purpose flour1 teaspoon baking soda1 teaspoon baking powder½ teaspoon kosher salt½ teaspoon ground cinnamon½ cup unsalted butter, melted ¾ cup light brown sugar packed2 large egg room temp¾ cup canned coconut milk, full-fat, well-shaken4 oz dark chocolate, roughly chopped (about ¾ cup)¾ cup sweetened shredded coconut¾ cup lightly toasted pecans, roughly chopped Instructions Preheat oven to 350° F. Line a 9×5-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. Notes 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. Author: Maryanne Cabrera Course: Bread, BreakfastCuisine: AmericanKeyword: chocolate banana bread, roasted banana bread, banana bread, coconut banana bread Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Susan says: May 5, 2015 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! Reply
Maryanne Cabrera says: May 11, 2015 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 says: May 5, 2015 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! Reply
Maryanne Cabrera says: May 11, 2015 Thanks! I love roasting bananas because it reminds me of bananas foster! ;)
Amy @ Thoroughly Nourished Life says: May 5, 2015 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! Reply
Sarah | Broma Bakery says: May 6, 2015 Heck YES! Coconut + banana + chocolate + nuts = extreme deliciousness. Oh banana bread, I love you. Reply
Meagan @ The F&B Department says: May 17, 2015 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! Reply
Denise says: October 16, 2015 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! :) Reply