Step 1

Preheat oven to 375°F. Grease a 9-inch by 5-inch loaf pan (see note below on how to make muffins).

Step 2

In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Stir in 1/2 cup shredded coconut, then mix in the chopped ginger, dried fruit, pecans and dark chocolate.

Step 3

In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.*

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into your prepared loaf pan and sprinkle with the remaining 1/4 cup coconut. Top with a light sprinkle of turbinado (raw) sugar.

Step 5

Bake for until a toothpick inserted into the center comes out clean, about 50 minutes or longer. Let the bread cool in the pan before slicing. This bread is dense and not very easy to slice; I found that my sharp paring knife worked better than a serrated bread knife.