This Chocolate Chunk Banana Bread is an easy, foolproof recipe that yields a superior flavor and moist texture you are sure to love. Enjoy it as a breakfast, snack, or even dessert option!
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Chocolate Chunk Banana Bread
My whole family loves banana bread, so of course I make all types of banana bread all the time. But from my Healthy Banana Oat Bread, Banana Sweet Potato Bread to even my 2 Banana Muffins, I have never seen them rave about any more than they have this Chocolate Chunk Banana Bread recipe.
It’s made with simple, basic ingredients and doesn’t even require an electric mixer, but it has such a superior flavor and moist texture. Studded with delicious dark chocolate, this easy, foolproof banana bread recipe is the perfect breakfast, snack or even dessert your entire family will love too!
Ingredient notes
- All purpose flour - use a gluten free flour like the one from Bob’s Red Mill for a gluten free version
- Ripe bananas - about 4 medium bananas, mashed
- Large eggs - at room temp
- Butter - melted
- Brown sugar - light or dark will work
- Baking powder and Baking soda - to help the bread rise
- Ground cinnamon
- Salt
- Vanilla extract - use a quality extract for best flavoring
- Dark chocolate - chopped to large chunks
How to make chocolate chunk banana bread
Step 1: Preheat the oven to 350 degrees Fahrenheit and coat a 9-inch loaf pan with butter or oil. Line the pan with parchment paper.
Step 2: Melt butter in the microwave in a microwave safe bowl (Images 1 & 2).
Step 3: In a large or medium bowl mash the overripe bananas with a fork or a potato masher.
Step 3: Add melted butter (or coconut oil), eggs and vanilla to the mashed bananas. Stir to mix.
Step 4: In a separate bowl whisk together all dry ingredients: flour, brown sugar, baking powder, baking soda and salt.
Step 5: Add whisked dry ingredients to the bowl with wet ingredients and stir to combine (don't overmix the batter).
Step 6: Fold in most of the chopped dark chocolate pieces (save some for the top, if you want).
Step 7: Transfer the batter to the prepared loaf tin. Top with remaining dark chocolate.
Step 8: Bake for 50-55 minutes in the preheated oven or until a toothpick inserted in the middle of the bread comes out dry.
Step 9: Cool on a rack for at least 30 mins. before slicing and serving
Storage & freezing tips
- Leftover banana bread will be good for 3-5 days stored at room temperature in an airtight container.
- You can also freeze leftover banana bread for up to 1 year when stored properly:
Slice the cooled loaf and place a piece of parchment paper between each slice then wrap them in plastic wrap, then aluminum foil, and place in a freezer bag. That way you can just grab the number of slices needed from the bag. - Allow the frozen banana bread slices to thaw at room temperature or in the refrigerator, or reheat the slices in the toaster or oven.
Recipe Notes and Tips
- Make sure your bananas are ripe or overripe - brown spots or fully brown peel is what you want. You can ripen bananas quickly by placing them in a brown paper bag.
- Use good quality dark chocolate broken into pieces or chopped. You can also use packaged chocolate chunks in this recipe.
- Butter can be swapped for refined coconut oil. Either should be melted and cooled before adding it to the batter.
- Use dairy free butter and chocolate for a vegan version.
- Add some walnuts or pecans to the mix or sprinkle some chopped nuts on top of the loaf.
- Serve on its own, or with butter or nut butter.
Recipe FAQs
Yes. Dark chocolate or semi-sweet chocolate chips can be used. The texture will be a little different but the bread will turn out delicious just the same.
If there are visible signs of mold or the banana is “leaking” or completely black inside, the banana is too far gone to be used.
It didn’t bake long enough. Always check it with a toothpick - insert it in the thickest part of the bread and it should come out completely dry. Every oven is different, so the toothpick test is a better way to check if the bread is fully baked than going by the suggested cook time. Check it first after 50 minutes.
Yes. Line a 12-muffin tin with liners, transfer the batter into the tin evenly and bake for 25-30 minutes
Recipe
Ingredients
- 1 1 /2 cup all purpose flour
- 4 ripe bananas mashed
- 2 large eggs
- 4 tablespoon butter melted
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 3.5 oz dark chocolate chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit and coat a 9-inch loaf pan with butter or oil. Line the pan with parchment paper.
- In a large or medium bowl mash bananas with a fork or a potato masher.
- Add melted butter (or coconut oil), eggs and vanilla. Stir to mix.
- In a separate bowl whisk together all dry ingredients: flour, brown sugar, baking powder, baking soda and salt.
- Add whisked dry ingredients to the bowl with wet ingredients and stir to combine (don't overmix the batter).
- Fold in most of the chopped dark chocolate (save 1-2 tablespoons for the top, if you want).
- Transfer the batter to the prepared loaf tin. Top with remaining dark chocolate.
- Bake for 50-55 minutes in the oven preheated to 350 degrees Fahrenheit or until a toothpick inserted in the middle of the bread comes out dry.
- Cool on a rack for at least 30 minutes before slicing and serving.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Chris says
Not at all dry. Nice!