Sift the flour and baking powder into a large bowl
Mix the butter, sugar, banana, eggs, vanilla extract, cinnamon, honey and chocolate chips in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to over mix.
Pour the batter into a non-stick, or lightly greased and floured, loaf tin (I used 19 x 11 cm). Sprinkle the coconut over the top of the batter and bake for 1 hour or until the bread is cooked when tested with a skewer.
Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.