One of my favorite excuses for going to the cafe next to my work was their famous chocolate chunk banana bread. It wasn’t just another ordinary loaf- it had gooey little chunks of chocolate that made each bite extra delicious. The golden brown crust and gooey chocolate chunks peeking out made it a top seller every single day!
Guess what happened next?
Soon, the cafe became so popular that the lines stretched out the door every evening. I loved enjoying that little treat after a long day, but waiting for an hour to get that? Not my thing!
So, I started digging into the ingredients, made a few small tweaks, and came up with a version that’s every bit as tasty- all without that long wait(or extra cost!). Now I make warm, fresh, and gooey banana bread chocolate chunks at home and savor them whenever I want.
The best part? I get to play around with the flavors too often- adding nuts for crunch, sprinkles of cinnamon for aromas, or peanut butter for a healthy twist. It has truly become my favorite go-to comfort bake and weekend fun in the kitchen!
Why You’ll Love This Chocolate Chunk Banana Bread
- Healthy and yummy in every delicious bite!
- Simple ingredients, minimal cleanup.
- Wholesome and nutritious breakfast option.
- A sweet way to save overripe bananas.
Pro Tips To Make Chocolate Chunk Banana Bread Recipe
Every recipe has some secrets- the little must-dos that make all the difference between an ‘okay’ and ‘I definitely need seconds!’ moment. And I want you to experience the latter, making baking fun, easy, and totally rewarding!
Here are some tips to bake a banana bread like a pro every time:
- Pick the overripe bananas with lots of brown spots. The mushier the bananas, the sweeter and more flavorful the bread becomes.
- Once you add the dry ingredients, fold the batter gently until just combined.
- Make sure the melted butter isn’t too hot, as that might scramble the eggs when mixed in.
- To make removing the bread easy, grease and flour the loaf pan generously.
- Use a toothpick to check your bread at 60 minutes. If the toothpick comes out clean or with a few crumbs, it’s done baking. If not, the bread needs a few more minutes in the oven.
- Let the bread cool completely before slicing to prevent it from falling apart.
Variations You Can Try
Want to upgrade the recipe to suit your style? There are so many tasty add-ins that pair perfectly with the flavor, so go ahead and get busy!
Nuts
Nuts and bananas are always a classic combo- and this banana bread is no exception. Sprinkle ½ cup of chopped almonds, pecans or walnuts over the batter for a deliciously crunchy banana bread.
Dried Fruits
Want a bit more sweetness to the bread without adding more sugar? Add dried fruits such as cranberries, raisins and dates for little bursts of sweetness throughout the bread!
Coconut
Enjoy tropical flavor in your baked goodies by adding shredded coconut and a hint of vanilla. The chewy texture and extra sweetness make every slice unforgettable!
Peanut Butter
On days I want to sneak in a bit more nutrition and flavor to my breakfast, I swirl in peanut butter that melts into the batter and brings a rich, nutty goodness.
Spice
Want the conversation to get warm and fuzzy? Set the tone right with cinnamon, nutmeg, or a dash of clove and feel the comforting aroma fill up your space with cozy vibes.
Chocolate Chips
Don’t like the taste of chocolate chunks? Choose whatever chocolate chips you love- milk, dark, or even white ones and enjoy the banana bread with your favorite flavor! But, I prefer a semi-sweet dark one for the chocolate chip banana bread recipe.
Chia Seeds
For a healthier option, toss some chia seeds into the batter to savor a subtle crunch and an extra boost of fiber and nutrients in every bite.
Greek Yogurt/Sour Cream
Another healthy add-in is Greek yogurt or sour cream. They help add creaminess to your banana bread while making it extra soft and rich. This chocolate-chunk Greek yogurt banana bread is packed with protein.
Storage and Freezing
Got leftovers? Store it in the right way and you can enjoy chocolate chunk banana bread for a long time!
On The Counter
Just a few pieces left and planning to finish them soon? Leave your banana bread out at room temperature and enjoy it within the next 2-3 days while it’s still fresh! Store the bread in an airtight container to preserve the delicious homemade taste.
In The Fridge
For longer storage- let’s say about a week, refrigerating the banana bread is the perfect option. Just wrap it well withplastic wrap or aluminum foil to prevent the bread from drying out.
In The Freezer
Worried that freezing your banana bread may result in a dry or flavorless loaf? Not if you know how to seal it right! The key to keeping it moist and delicious is to wrap it tightly in a plastic wrap and then place it in an airtight container. You can keep the banana bread frozen this way for up to 3 months without compromising its quality.
Chocolate Chunk Banana Bread
Ingredients
- 3 large Ripe Bananas
- ½ cup / 110 g Brown Sugar
- ¼ cup / 50 g Granulated Sugar
- ½ cup / 120 ml Melted Butter (unsalted)
- 2 medium-sized Eggs
- 1 tsp / 5 ml Vanilla Essence
- 1 and ½ cups / 190 g All-Purpose Flour
- 1 tsp / 4 g Baking Soda
- ½ tsp / 1 g Cinnamon Powder
- ¼ tsp / 1.5 g Salt
- 1 cup / 175 g Semi-Sweet Dark Chocolate Chunks
Instructions
Prepare The Bananas
- Peel the bananas and place them in a mixing bowl.
- Use a fork to mash the bananas until smooth.
Add Wet Ingredients
- Pour in melted unsalted butter into the mashed bananas.
- Add brown sugar and granulated sugar to the mix.
- Crack the eggs and stir in the vanilla essence.
- Use a whisk to mix everything until the mixture is smooth.
Sift In Dry Ingredients
- Place a mesh strainer over the mixing bowl.
- Add all-purpose flour, baking soda, cinnamon powder and salt to the strainer.
- Gently sift the dry ingredients into the banana mixture by shaking the strainer.
Add Chocolate Chunks and Bake
- Add the semi-sweet chocolate chunks to the batter and fold them in until just combined.
- Grab a 9×5-inch loaf pan and grease it well and dust lightly with flour.
- Pour the batter into the prepared pan and sprinkle a few extra chocolate chunks on top.
- Bake the cake in a preheated oven for 60-65 minutes at 320 degrees Fahrenheit or 160 degrees Celsius.
Cool, Serve and Enjoy!
- Once baked, remove the banana bread from the oven and let it cool in the pan to room temperature.
- Use a knife to loosen the edge of the banana bread and place it on a wire rack to cool completely.
- Slice the banana bread into your desired thickness and enjoy it warm with espresso or a cozy cup of chai!
Video
What’s tossed in the garbage by one can be a delicious treasure to another- this chocolate chunk banana bread is actually a perfect example of that! Before this recipe, I used to feel guilty seeing the bananas go soft and spotty sitting on the counter. But now? Don’t tell anyone- I actually secretly wait for those brown spots cause overripe bananas make the best banana bread ever!
One more thing- this recipe is forgiving. So even if your bananas aren’t that much ripe or you overmix the batter a bit- don’t stress. Chances are, your chocolate chunk banana bread will still come out moist and tasty!
Recipe FAQs
Can I Use Chocolate Chips Instead Of Chocolate Chunks?
Yes, without a doubt! Chocolate chips work just as fine as chocolate chunks for this recipe.
Is It Okay To Use Frozen Bananas For This Recipe?
Yes, you can use frozen bananas as long as you thaw them first and drain off the excess liquid.
Why Is My Banana Bread Cracked At The Top?
It’s actually a good thing! As the banana bread bakes, the top dries out while the inside keeps expanding- that’s what causes the crack at the top.
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