This Chocolate Chunk Banana Bread combines the natural sweetness of ripe bananas with gooey chunks of chocolate. The top is coated with crunchy turbinado sugar making it a welcome crunch to the moist banana bread. Easy to make and even easier to eat, this banana bread will quickly become a household favorite.
Use very ripe bananas with brown spots for the best flavor and sweetness. When mashing them, we like to leave some larger chunks. It adds a delicious banana bite to the bread. If you like nuts in your banana bread, feel free to add in ½ cup of the nut of your choice. Toasted pecans or walnuts are both delicious options.
In a medium sized bowl, whisk together the flour, baking soda and salt and set aside. In a separate, larger bowl, mix together the melted butter, brown sugar, eggs, vanilla extract and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix the batter. Stir in the mashed bananas just until combined. Then gently fold in the chocolate chunks but reserve a small handful for the top.
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the top with the remaining chocolate chunks and turbinado sugar for a crunchy topping.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent the loaf with aluminum foil.
Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and serve warm or at room temperature.
Chocolate Chunk Banana Bread FAQS:
You will need the following ingredients:
all-purpose flour, baking soda, salt, unsalted butter, brown sugar, eggs, vanilla extract, ground cinnamon, ripe bananas, semi-sweet chocolate chunks, turbinado sugar You will need the following supplies:
a 5x9 inch loaf pan, mixing bowls, parchment paper
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes well for up to 3 months; just wrap it tightly in plastic wrap and aluminum foil before freezing.
This Chocolate Chunk Banana Bread is best served at room temperature after it has cooled.
Notes:
- Use very ripe bananas with brown spots for the best flavor and sweetness. When mashing them, we like to leave some larger chunks. It adds a delicious banana bite to the bread.
- If you prefer milk chocolate chunks or dark chocolate chunks feel free to substitute. You can also roughly chop your favorite chocolate bar for less uniform pieces or to use your favorite chocolate.
- If you like nuts in your banana bread, feel free to add in ½ cup of the nut of your choice. Toasted pecans or walnuts are both delicious options.
- We like to use European butter for this recipe, it has higher fat content and gives a richer, buttery flavor. Any high quality butter is a great option.
Chocolate Chunk Banana Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed with chunks
- 1 cup semi-sweet chocolate chunks
- 1 tablespoon turbinado sugar (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease very well with butter or cooking spray.
- In a medium sized bowl, whisk together the flour, baking soda and salt and set aside.
- In a separate, larger bowl, mix together the melted butter, brown sugar, eggs, vanilla extract and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
- Stir in the mashed bananas just until combined.
- Gently fold in the chocolate chunks but reserve a small handful for the top.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the top with the remaining chocolate chunks and turbinado sugar for a crunchy topping.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent the loaf with aluminum foil.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Slice and serve warm or at room temperature.
Notes
- Use very ripe bananas with brown spots for the best flavor and sweetness. When mashing them, we like to leave some larger chunks. It adds a delicious banana bite to the bread.
- If you prefer milk chocolate chunks or dark chocolate chunks feel free to substitute. You can also roughly chop your favorite chocolate bar for less uniform pieces or to use your favorite chocolate.
- If you like nuts in your banana bread, feel free to add in ½ cup of the nut of your choice. Toasted pecans or walnuts are both delicious options.
- We like to use European butter for this recipe, it has higher fat content and gives a richer, buttery flavor. Any high quality butter is a great option.
- For some added flavor and texture, slice a ripe banana long ways and place on top of the batter. Sprinkle the top with turbinado sugar and chocolate chunks.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment, a review, or a rating.
Leave a Reply