Chocolate Chunk Banana Bread Recipe
This Chocolate Chunk Banana Bread is soft, moist, and perfectly balanced with rich banana flavor and melty pockets of semi-sweet and dark chocolate. It’s easy to make, not overly sweet, and stays tender for days. A cozy, crowd-pleasing bake that’s just as good for breakfast as it is for dessert
Servings: 10 slices
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 9x5 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
Serving: 1slice | Calories: 324kcal | Carbohydrates: 55g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 233mg | Potassium: 338mg | Fiber: 4g | Sugar: 27g | Vitamin A: 92IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 3mg