Chocolate Chunk Banana Bread

With actual chunks of banana and dark chocolate, this incredibly moist Chocolate Chunk Banana Bread is so yummy. It uses both butter and oil for the best flavor and texture as well as a combo of brown and white sugar which gives it that rich and warm flavor while keeping it just the right amount of fluffy.

How do you make a moist banana bread?

Dry banana bread is simply the worst so this banana bread uses a combination of oil and butter because it keeps it moist while keeping the delicious buttery flavor.

How to mash bananas?

There’s really no rules when it comes to mashing bananas. You can use a fork or an electric mixer to mash bananas for this bread. I would not recommend a blender or food processor because it will turn the bananas into soup. I usually don’t find that I actually need to mash them after cooking in the butter and brown sugar because they break down.

How to quickly ripen bananas?

In case your bananas aren’t quite ripe and spotty, I recommend roasting them in the oven on a lined baking sheet at 300 F for 15-30 minutes until black and soft. Allow them to cool before using for the cake.

Can I use frozen bananas?

Yes, you can use frozen bananas for the actual batter of the cake, simply defrost them and drain off any excess liquid. However, I recommend using a fresh banana for the chunks that are added into the batter.

Tips for making a Banana Bread

• The perfect bananas for banana bread are brown and spotty but not completely brown and mushy. If they are too ripe you’ll have a somewhat alcoholic tasting bread that has too much moisture in it because the bananas will have broken down too far.
• No matter the brand be sugar to bake the loaf in a metal loaf pan, not a glass or ceramic dish. The bread will have a difficult time baking all the way through in glass or ceramic.
• Melt the butter in the pan before adding the brown sugar and bananas but don’t let it start to brown, it will brown as you cook the bananas. Be sure to cook the whole mixture over low heat to prevent any burning.
• If you want to add nuts to this banana bread, go for it! I recommend using walnuts or pecans, just be sure to toast them in a pan over medium heat first to enhance their flavor. Use 150-200 grams of roughly chopped, toasted, nuts if adding them into the bread.
• Make sure the butter and banana mix has cooled before adding in the rest of the ingredients to prevent cooking the eggs or activating the baking soda too soon.
• Don’t over mix the batter. Banana bread can easily become tough if over mixed so be sure to mix the dry ingredients only until just combined.
• I used my favorite 8.5″x4.5″ small loaf pan from USA pan because the light ridged metal gives it an even, tall, bake and has a non stick surface. A standard 9″ x 5″ loaf pan will work too the loaf just won’t be as tall. If using a different brand of pan, be sure to spray the pan with a baking spray that includes flour or line the pan with parchment paper (or both).
• The sugar topping is optional but I love the extra crunch that it gives the bread. You can also just add extra chocolate chunks on top or leave it plain.
• Don’t underbake this banana loaf. The bread should be a deep golden brown on top and not jiggle anymore. It can be easy to underbake this bread and have the center sink while cooling.
• Make sure to let the cake cool for 45 min – 1hour before tipping it out. If you try to flip it out too soon, it will fall apart.

Additional Cake Recipes to try!

• Banana Upside Down Cake
• Zucchini Coffee Cake
• Bread Pudding

Banana Bread Ingredients

• Butter: Salted or unsalted butter will work for the batter. If using salted butter, cut the additional salt in half.
• Brown Sugar: Dark Brown sugar is used in the cake batter but light brown will work in a pinch.
• Bananas: Ideally you want to use spotty brown medium sized bananas. Depending on the size you need approximately 3 for the bread and 1 for chopping up into the batter.
• Vanilla: Vanilla extract enhances the sweetness and flavor of the bread.
• Sugar: This cake uses granulated sugar (and brown sugar) in the cake batter.
• Eggs: I use standard large eggs from the store.
• Salt: A little bit of salt enhances the flavors and balances out the sweetness.
• 5% Fat Greek Yogurt: Full fat greek yogurt adds richness and moisture to the cake. You can also use Sour cream.
• Oil: Any neutral oil such as vegetable, canola, or avocado will work for this cake to keep it moist.
• Flour: I used all purpose flour but you could substitute half whole wheat flour in this bread.
• Baking Soda: Baking soda helps the banana bread rise and keep a tender texture.
• Dark Chocolate: I like to use chopped up dark chocolate in this banana bread because it distributes well in the bread and balances out the sweetness. However you can use chocolate chips if that’s what you have on hand.

How to make Chocolate Chunk Banana Bread

• Preheat the oven to 350 F and place a rack in the middle of the oven.

Banana Bread Batter

• In a medium sauce pan, add in the butter, place over medium heat and melt. Peel approximately 3 bananas (325 grams peeled) and cut in half lengthwise and crosswise. Pour in the brown sugar, cinnamon, and the bananas into the pan. Heat over low heat, stirring regularly until the bananas start to soften and become fragrant.
• Once a bit soft and saucy, remove it from the heat and pour into a heat safe mixing bowl. Set aside to cool.
• Chop up your choice of chocolate and set aside. If adding nuts, this is the perfect time to toast and chop them up. Use 150 -200 grams of walnuts or pecans.
• Once the banana mixture has cooled, pour in white sugar, salt, vanilla, yogurt, oil, and eggs. Whisk to combine. An electric mixer is great here but a regular manual whisk will work too just make sure everything is fully combined.
• In a separate bowl, whisk the flour and baking soda together.
• Pour the dry ingredients into the wet. Before mixing together, peel and chop the last banana into 1/2″ chunks. Add the chocolate and banana chunks (and nuts if adding) on top of the dry ingredients.
• Use a rubber spatula to fold the dry ingredients and add-ins into the wet ingredients. Mix until just combined.

Bake

• If using this USA pan, pour the batter straight into the pan. If using a different metal loaf pan, prep the pan with a baking spray including flour or parchment paper.
• Optionally sprinkle the top of the loaf with an additional 50 grams of granulated sugar or more chopped chocolate.
• Bake the loaf on the middle rack in the preheated oven for 30 minutes. After 30 minutes rotate the pan 180 degrees and bake for another 20-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The bread also shouldn’t wobble when you move the pan.
• Once baked, remove the pan from the oven and set aside to cool for 45 minutes to an hour.
• After it feels cool to the touch, tip the loaf out of the pan and set on a parchment lined wire rack to cool for another 10 minutes before slicing and serving.
• Store leftovers, tightly wrapped in an airtight container. The sugar top will soften but will still be delicious!

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