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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


  • 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


  1. 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.

  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 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.

  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.