Moist, chocolatey, and packed with banana flavor—this chocolate chunk banana bread recipe is the perfect treat for breakfast or dessert!
I just love the aroma of freshly baked banana bread filling every corner of the house! But when you fold in generous chunks of chocolate? That's when ordinary becomes extraordinary! This chocolate chunk banana bread strikes the perfect balance between comforting classic and indulgent treat, transforming those spotted, overripe bananas into something absolutely irresistible.
This easy banana bread with chocolate chunks is a family favorite—I make it all the time whenever I have extra ripe bananas. It’s inspired by my popular banana bread with streusel topping, but this version lets the rich, melty chocolate chunks steal the show.
If you love chocolate and bananas, you’ve got to try this recipe! It’s hands down the best chocolate chunk banana bread you’ll ever have!
Love easy sweet breads? Try my Easy Swirled Raisin Bread or my Greek Easter Bread - Tsoureki.
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Why you'll love this recipe
- Incredibly Moist – Thanks to ripe bananas, brown sugar, oil, and a touch of butter, every bite is soft and delicious.
- Perfect Balance of Flavors - Big chunks of semi-sweet chocolate add an extra indulgence without overpowering the banana flavor.
- Easy to Make – No fancy techniques or equipment required—just mix, pour, and bake! You don't even need a mixer!
- Great for Breakfast or Dessert – Enjoy a slice in the morning with coffee (my fave 😉) or as a snack.
- Freezes Well – Make a batch ahead of time and store it for later.
What you need to make this recipe
Ingredients for chocolate chunk banana bread
- Flour - You'll need all purpose flour.
- Baking Powder & Baking Soda – Both help the bread rise and stay fluffy.
- Salt – As always, it enhances all the flavors in the recipe.
- Eggs – Helps bind everything together.
- Light Brown Sugar – It adds sweetness and moisture with a hint of caramel flavor, which I love.
- Ripe Bananas – Like I always say, the riper the bananas, the better! They add natural sweetness and moisture.
- Oil – A light vegetable oil helps keep the banana bread extra moist.
- Butter – I use melted butter for added richness and softness to the bread.
- Vanilla – I use pure vanilla extract.
- Chocolate Chunks – I chop up semisweet chocolate for a more intense flavor instead of chocolate chips.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- whisk
- spatula
- metal loaf pan (9x5 inches / 23X13cm)
How to Make Chocolate Chunk Banana Bread Recipe
Step-by-step Instructions
1. Whisk together the flour, baking powder, baking soda, and salt.
2. In another bowl, whisk together the eggs, packed brown sugar, vegetable oil, melted butter, and vanilla until everything is well-combined.
3. Mash the bananas.
4. Add the bananas to the egg mixture and combine everything.
5. Pour it into the flour mixture and add the chopped chocolate (reserve some chunks to add on top).
6. Pour the batter into the prepared pan and sprinkle the reserved chocolate chunks on top.
7. Then bake!
Recipe notes
Storage Tips & Freezing Instructions
How to Store
Keep at room temperature, tightly wrapped in plastic wrap (or in an airtight container) for up to 2-3 days. You can also store it in the refrigerator for up to a week.
How to Freeze
Wrap individual slices or the whole loaf in plastic wrap, then place them in freezer bags of freezer-safe containers.
Store in the freezer for up to about 3 months. To thaw, let it sit at room temperature or warm slices in the microwave.
Variations
- Nutty Banana Bread – Add chopped walnuts or pecans for a crunchy texture. They're both great with this banana bread.
- Chocolate Chip Banana Bread - Instead of chunks of chocolate, you can use semisweet chocolate chips or mini chocolate chips.
- Coconut Banana Bread – Mix in shredded coconut for a tropical twist. I prefer unsweetened shredded coconut.
- Healthy Version – Use whole wheat flour instead of all-purpose flour.
- Spiced Banana Bread – Add half a teaspoon of cinnamon for extra warmth.
- Old Fashioned Banana Bread - Just omit the chocolate chunks for a traditional banana bread.
- Peanut butter - I love spreading some Homemade Peanut Butter on a slice - it is so good!
Tips for Perfect Chocolate Chunk Banana Bread
- Use a Digital Scale - This ensures consistent and accurate results every time.
- Get the Best Chocolate You Can – Use high-quality chocolate bars chopped into chunks rather than chocolate chips for melty pockets of chocolate throughout.
- Use Overripe Bananas – The darker the banana, the sweeter and more flavorful your bread will be.
- Don't Overmix the Batter – Stir until just combined to keep the bread light and fluffy. Overmixing will result in dense banana bread.
- Cover the Bread – Cover the banana bread halfway through baking to prevent the top from getting too dark.
- Check for Doneness – Insert a toothpick in the center; if it comes out clean, it's ready.
- Let It Cool Completely – This helps the flavors develop and makes the bread much easier to slice.
Frequently asked questions
Using overripe bananas, the right balance of wet and dry ingredients, and not overmixing the batter are key to making moist and flavorful banana bread.
Absolutely! Chocolate chunks create gooey, delicious pockets of melted chocolate.
I think semi-sweet dark chocolate is ideal because it balances the sweetness of the bananas without being too overpowering.
More banana recipes to try!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Chocolate Chunk Banana Bread Recipe
Equipment
- mixing bowls
- whisk
- spatula
- metal loaf pan (9x5 inches / 23X13cm)
Ingredients
- 2 cups all purpose flour (250g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 medium eggs at room temperature
- ¾ cup light brown sugar packed (150g)
- 3 tablespoons light vegetable oil (45g)
- 3 tablespoons unsalted butter melted and cooled (45g)
- 1 teaspoon vanilla
- 2 cups ripe mashed bananas (about 4 large bananas) (500g)
- 2.7 ounces semisweet chocolate cut into chunks (75g) See Tips below to adjust to your preferences.
Instructions
- Preheat the oven to 350℉ / 180℃. Lightly grease the pan. Set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups all purpose flour (250g), 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- In another bowl, whisk together the eggs, packed brown sugar, vegetable oil, melted butter, and vanilla until everything is well-combined.2 medium eggs, ¾ cup light brown sugar packed (150g), 3 tablespoons light vegetable oil (45g), 3 tablespoons unsalted butter melted and cooled (45g), 1 teaspoon vanilla
- Peel the bananas and weigh them (500g) and then mash them. I use a fork or potato masher (I like to keep some big chunks). Alternatively, you can mash them and then measure out 2 cups.2 cups ripe mashed bananas (about 4 large bananas) (500g)
- Add the mashed banana to the egg mixture and fold it with a rubber spatula until just combined.
- The pour it into the flour mixture and add the chopped chocolate, reserving a few chocolate chunks to put on top before baking. Gently fold everything together with the spatula until just combined and you don't see any streaks or pockets of flour. Don't overmix it.2.7 ounces semisweet chocolate cut into chunks (75g)
- Pour and spread the batter into the prepared pan. Sprinkle the reserved chocolate chunks on top.
- Bake for about 60-70 minutes, or until a toothpick inserted in the middle comes out clean. After about 30 minutes, cover the bread loosely with foil so that it doesn't get too brown. The bread is ready when a toothpick inserted in the middle comes out clean, with just a few tiny moist crumbs. Every oven is different, so start checking on the bread every 5 minutes, once you reach the 60-minute point.
- When done, take it out of the oven and let it cool in the pan for about 30 minutes.
- Then turn it out onto a wire rack to cool completely before slicing (about an hour).
- Enjoy!
Notes
Store this banana bread in an air-tight container at room temperature for up to 3 days or keep it tightly-covered in the refrigerator for up to a week.
To freeze, wrap the loaf or individual slices tightly with plastic wrap, then place in a freezer bag. It can be frozen for up to about 3 months. Tips for Success
- Adjust the chocolate to your taste: 75g (2.7 oz) enhances the banana flavor with a subtle chocolate note, 90g (3 oz) gives a balanced chocolate presence, and 100g (3.5 oz) makes it richly chocolatey.
- Use a digital scale for accurate measurements and consistent results every time.
- Choose overripe bananas for maximum sweetness and more robust banana flavor.
- Mix until just combined to maintain a light, fluffy texture - overmixing leads to dense bread.
- Cover bread halfway through baking to prevent the top from getting too dark while ensuring the middle cooks through.
- Test doneness with a toothpick inserted in the center - it should come out clean when the bread is ready.
- Cool completely before slicing to allow flavors to develop and ensure clean slices.
- Use chopped chocolate bars rather than chips for melty pockets of chocolate throughout your bread.
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