Chocolate Chunk Banana Bread Recipe
Moist, chocolatey, and packed with banana flavor—this chocolate chunk banana bread recipe is the perfect treat for breakfast or dessert!
Servings 1 loaf
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
Storage & Freezing
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
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.
