– ¾ cup whole wheat pastry flour or white whole wheat flour or regular whole wheat flour – ½ cup oat – 1 ½ teaspoons baking powder – ¼ teaspoon table salt – ½ teaspoon cinnamon – ¾ cup unsweetened shredded coconut, divided – ⅓ cup chopped candied ginger – ⅓ cup chopped dried cherries or cranberrie – ½ cup pecans, toasted and chopped – ¼ cup chopped dark chocolate (about 1 ½ ounces, you may sub chocolate chips) – ½ cup virgin coconut oil, melted – 1 cup mashed ripe banana – ¼ cup honey – 1 large egg, preferably at room temperature – 1 teaspoon vanilla extract – 1 tablespoon turbinado (raw) sugar
Warm the oven up to 375°F. Grease a loaf pan that's 9 inches by 5 inches. Mix the flour, oats, baking powder, salt, and cinnamon in a medium-sized bowl with a whisk.
Combine ½ cup shredded coconut, chopped ginger, dried fruit, pecans, and dark chocolate. Mix coconut oil, mashed banana, honey, egg, and vanilla in a medium bowl.
Stir wet ingredients into dry ingredients until just combined. Scatter the remaining ¼ cup coconut over the batter in the loaf pan. Add a little raw turbinado sugar.
Bake until a toothpick inserted into the centre comes out clean, 50 minutes or more. Slice the bread after it cools in the pan. My sharp paring knife cut this dense bread better than a serrated bread knife.