When you want banana bread that’s cozy and loaded with melty chocolate chunks, but not too rich, this is the recipe you’ll come back to over and over again. It’s soft, rich, and packed with banana flavor, with just enough dark chocolate to balance it out. Whether you make it for breakfast, a snack, or an easy dessert, every slice hits that perfect sweet spot.
I grew up around classic banana bread. It’s warm, soft, and simple, but I love one that has a little sweetness and depth. So when I started developing this recipe, I focused on keeping that familiar, cozy flavor while giving it a richer chocolate twist that wasn’t overly sweet.
The result is everything it should be: moist, balanced, and full of melty chocolate pockets that don’t overpower the banana. Think chocolate-covered banana, all in banana bread form.
Why You’ll Love This Chocolate Chunk Banana Bread
- It’s not over rich. The mix of semi-sweet and dark chocolate keeps the banana bread perfectly balanced.
- Moist and tender every time. Creamed butter, ripe bananas, and brown sugar make sure every bite stays soft.
- Simple ingredients, big flavor. Nothing fancy here. Just pantry staples that bake into something special.
- Great for any time of day. Enjoy a slice warm for breakfast, as an afternoon snack, or with a scoop of vanilla ice cream for dessert.
- Freezes beautifully. Slice it, freeze it, and warm up a piece whenever you need a little treat.
What Makes This Banana Bread Extra Special
We’re balancing banana sweetness with real chocolate depth. Bananas bring natural sweetness and moisture, so we have to be intentional with which chocolate to choose. That’s why this recipe uses a mix of semi-sweet and dark chocolate chunks, giving you rich cocoa flavor that doesn’t compete with the bananas.
Ingredients for the Best Banana Bread with Chocolate Chunks
- Flour: We’re using all-purpose flour in this one. It gives the bread structure while still keeping it soft with a tender crumb.
- Baking powder + baking soda: A combo that helps the loaf rise just right and stay fluffy in the center. They’ll keep it light instead of dense.
- Cinnamon: It’s optional, but a pinch brings cozy warmth that fits right in with banana and chocolate.
- Salt: Don’t skip it. It keeps the sweetness balanced and the chocolate flavor bold.
- Butter: This gives rich flavor and tender texture. Make sure it’s softened so it creams easily.
- Sugar + brown sugar: The mix adds sweetness and moisture without making the bread too dense.
- Eggs: They help the loaf hold together and give it that classic, soft, bakery-style crumb.
- Vanilla extract: It adds depth and rounds out the banana flavor.
- Mashed Ripe Bananas: The key ingredient! The riper the better with lots of brown spots. They make the bread naturally sweet and extra moist.
- Chocolate chunks: I like to use a mix of semi-sweet and dark chocolate so the bread it’s too rich. Chopped chocolate melts into gooey pockets that make every bite better.
How to Make Moist Banana Bread
- Preheat your oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray, line it with parchment paper (leaving some overhang), and set aside.
- Whisk together the dry ingredients. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Cream the butter and sugars. In a stand mixer or large bowl, beat the softened butter, granulated sugar, and brown sugar for about 4-5 minutes until it’s light and fluffy.
- Add eggs and vanilla. Mix in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl as needed.
- Add the mashed bananas. Mix until everything is well combined.
- Combine wet and dry. Add the dry ingredients to the wet mixture and mix just until combined. Don’t overmix or the bread will turn dense.
- Fold in the chocolate. Use a spatula to fold in the chopped chocolate chunks gently.
- Pour and bake. Spread the batter evenly in the prepared loaf pan. If you’d like, sprinkle a few extra chocolate chunks on top. Bake for 55-65 minutes, or until a toothpick inserted into the center (avoiding a chunk) comes out clean.
- Cool and serve. Let the loaf cool in the pan for 20 minutes, then lift it out using the parchment paper and transfer to a wire rack. Cool completely before slicing.
Serving, Cooling, and Slicing
Let the banana bread cool in the pan for about 20 minutes before you move it. This helps it set up so the slices hold together instead of crumbling. Once it’s firm enough, lift it out using the parchment paper and transfer it to a wire rack to finish cooling.
When it’s completely cool, you’ll get cleaner slices and that soft, tender crumb you want. If you slice it too early, the heat can make the texture gummy instead of moist.
This loaf makes about 10 thick slices, or 12 smaller ones if you want more bite-sized pieces. It’s great served slightly warm (hello, melty chocolate) or at room temperature the next day when the flavors have settled in. I like to enjoy a slice with coffee in the morning or warm it up for a quick dessert with a little bit of butter on top.
Tips & Tricks for Perfect Banana Bread Every Time
- Use overripe bananas: The darker and spottier, the better. They add more natural sweetness and moisture to the bread.
- Mash bananas well: Mash until mostly smooth with a few small lumps. This helps the texture stay moist and uniform.
- Don’t overmix the batter: Mix just until the dry ingredients are incorporated. Overmixing can make the bread dense and tough.
- Chop your own chocolate: Instead of using pre-made chunks or chips, chop a bar of chocolate for irregular pieces that melt better and give you those gooey pockets.
- Use a mix of chocolates: Combining dark and semi-sweet chocolate balances the sweetness and adds more depth of flavor.
- Toss chocolate chunks in flour (optional): If your chocolate tends to sink, lightly coat the chunks in flour before folding them into the batter to help them stay suspended.
- Tent with foil: If the top is browning too quickly before the center is fully baked, loosely tent the loaf with foil around the 40-minute mark.
- Toothpick test—but check the right spot: Insert the toothpick in the center without hitting a melted chocolate chunk to get an accurate read.
- Let it cool fully before slicing: It’s tempting to dig in, but the loaf slices cleanest (and tastes best!) once it’s cooled completely.
- Store properly: Wrap tightly in foil or plastic wrap and store at room temperature for up to 3 days. It actually tastes even better the next day!
Variations and Substitutions
- All dark chocolate: skip the semi-sweet and go all dark for a bolder, less-sweet version.
- Add nuts: fold in some chopped walnuts to the batter before baking.
- Mini loaves or muffins: divide the batter into mini pans (bake 40-45 minutes) or a 12 cup muffin tin (bake 20-25 minutes).
How to Store and Freeze Banana Bread
Room Temperature: Wrap tightly or store in an airtight container for up to 3 days.
Freezer: Slice, wrap individually, and freeze for up to 3 months. To serve, microwave for 15-20 seconds or let thaw at room temperature.
Even better the next day: The flavors deepen overnight, so if you can wait, it’s even better on day two.
Frequently Asked Questions
Yes, but chopped chocolate melts better and gives you those gooey pockets throughout the bread. Chips tend to hold their shape more, so you won’t get the same effect, but they still work!
Definitely. A hand mixer works great, or you can mix by hand. Just be sure your butter is soft and you cream it well with the sugars.
A mix of semi-sweet and dark chocolate gives the best flavor balance since the banana bread is already sweet. Aim for chocolate that’s 6-70% cacao. You can use all dark chocolate if you prefer less sweetness.
Yes. It adds a subtle warmth that complements the banana and chocolate, but if you’re not a fan, feel free to leave it out.
This can happen if the bread is underbaked or if the batter is overmixed. Be sure to bake until a toothpick comes out clean (without hitting melted chocolate), and avoid overmixing once the dry ingredients are added.
Yes, thaw them completely and drain off excess liquid before mashing and adding them to the batter.
More Bread Recipes & Reader Favorites
- Old Fashioned Banana Bread
- Southern Cornbread
- Cinnamon Apple Monkey Bread
- Christmas Tree Pull Apart Bread
Pin this now to find it later
Pin It
Chocolate Chunk Banana Bread Recipe
Ingredients
- 2 cups (250 grams) all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar packed packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (440 grams) mashed banana
- 3.5 ounces dark chocolate chopped
- 3.5 ounces semi sweet chocolate chopped
Instructions
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar for 4-5 minutes or until light and fluffy.
- Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter.
- Gently fold in most of the chocolate, reserving a little bit of each for the top.
- Pour the batter into the prepared loaf pan and spread it around into one even layer and sprinkle the top with the reserved chocolate chunks.
- Bake at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed. Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to cool completely.
Notes
- For the best texture, use very ripe bananas. The ones with lots of brown spots. They add natural sweetness and keep the bread extra moist.
- Chop your own chocolate instead of using chips. You’ll get a mix of melty pockets and little flecks throughout the loaf that make each bite different.
- If you prefer a less sweet banana bread, go all-in with dark chocolate (70% or higher cacao) and reduce the granulated sugar by 1–2 tablespoons.
- Don’t overmix the batter once you add the dry ingredients. It’s the easiest way to end up with a dense loaf instead of a tender crumb.
- Let it cool completely before slicing. It’ll set up as it cools, giving you soft, clean slices instead of crumbly ones.
- This banana bread tastes even better the next day once the flavors have settled in.
- It freezes beautifully. Slice, wrap, and freeze for up to 3 months. Just warm up a slice in the microwave for 15–20 seconds when you’re ready to enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
