The Best Chocolate Chunk Banana Bread
If you're searching for the ultimate chocolate chunk banana bread, look no further! This recipe strikes the perfect balance between moist, tender banana bread and decadent, melty chocolate chunks. Whether you're a beginner or a seasoned baker, you'll find it incredibly easy to make with simple, everyday ingredients. Perfect for breakfast, dessert, or a quick snack, this crowd-pleasing treat is sure to become a family favorite.
Why You'll Love This Recipe
- Perfectly Moist: Ripe bananas and melted butter ensure a tender crumb.
- Rich Chocolate Flavor: Loaded with semi-sweet or dark chocolate chunks for a decadent treat.
- Easy to Make: Simple steps and common ingredients make this recipe a breeze.
What sets this banana bread apart is its irresistible combination of rich chocolate and the natural sweetness of ripe bananas. It's a foolproof recipe that's guaranteed to impress, whether you're baking for a special occasion or simply satisfying a sweet craving. Once you try it, you'll see why this chocolate chunk banana bread is a must-have in your baking repertoire!
Recipe: Chocolate Chunk Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: 70–75 minutes
- Baking Pan: 9x5-inch loaf pan
- Oven Temperature: 350°F (175°C)
- Yield: 1 loaf (10 slices)
- Difficulty: Easy
Ingredients
Ingredients for Chocolate Chunk Banana Bread:
Dry Ingredients:
Wet Ingredients:
Add-Ins:
Ingredient Tips:
- Use Overripe Bananas (the Darker, the Better)
The more speckled and dark-brown (but not blackened) the bananas, the sweeter and more flavorful your bread will be. If your bananas aren’t ripe enough, bake them (unpeeled) at 300°F for 15–20 minutes to caramelize their sugars.
- Add a Pinch of Espresso Powder
You can enhance the chocolate flavor without making it taste like coffee by simply adding 1 tsp of espresso powder to the dry ingredients. It deepens the richness of the cocoa!
Instructions
How to Make Chocolate Chunk Banana Bread:
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Preheat the Oven and Prepare Loaf Pan:
Preheat your oven to 350°F (175°C).
Grease a 9x5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
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Mash the Bananas:
In a medium bowl, mash the ripe bananas with a fork until smooth. Make sure you measure out the mashed bananas to ensure you have the correct amount.
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Mix Wet Ingredients:
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
Add the eggs one at a time, whisking well after each addition.
Stir in the mashed bananas, vanilla extract, and banana extract until fully incorporated.
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Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
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Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, folding them in gently with a spatula or wooden spoon until just combined. Do not overmix.
After mixing, let the batter sit for 10 minutes. This allows the flour to hydrate fully, resulting in a more even crumb.
Then, gently fold in the chocolate chunks until evenly distributed.
Ingredient Tip:
- Toss Chocolate Chunks in Flour
Lightly coat the chocolate chunks in a little flour before folding them in. This helps prevent them from sinking to the bottom during baking.
- Toss Chocolate Chunks in Flour
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Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra chocolate chunks on top for a bakery-style finish.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
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Let Cool:
Let the chocolate chunk banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for the Best Chocolate Chunk Banana Bread
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.
- Don’t Overmix: Overmixing the batter can lead to a dense loaf. Mix until just combined.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze slices for up to 3 months.
Frequently Asked Questions
General Questions
- Can I use chocolate chips instead of chocolate chunks?
- Yes! Chocolate chips work just as well, but chunks give a richer, gooier texture. If using chips, consider chopping them slightly for a chunk-like effect.
- Can I make this recipe gluten-free?
- Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking soda and other ingredients are gluten-free as well.
- Can I use frozen bananas?
- Yes! Thaw frozen bananas completely, drain any excess liquid, and mash them before using. Frozen bananas are often sweeter and more flavorful.
- How do I know when the banana bread is done?
- Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (but no wet batter), it's done. The top should also be golden brown and spring back when lightly pressed.
- Can I reduce the sugar in this recipe?
- Yes, you can reduce the sugar by 1/4 cup, but keep in mind that sugar adds moisture and sweetness. If you reduce it too much, the texture and flavor may change.
Ingredient Substitutions
- Can I use oil instead of butter?
- Yes, you can substitute melted butter with an equal amount of neutral oil (e.g., vegetable or coconut oil). However, butter adds a richer flavor.
- Can I use whole wheat flour?
- Yes, but the bread will be denser. For best results, use half whole wheat flour and half all-purpose flour.
- Can I use a sugar substitute?
- Yes, you can use a 1:1 sugar substitute like monk fruit or erythritol. However, the texture and browning may differ slightly.
- Can I add nuts or other mix-ins?
- Absolutely! Walnuts, pecans, or shredded coconut are great additions. Add up to 1 cup of your preferred mix-ins.
- Can I use milk chocolate instead of dark chocolate?
- Yes, but milk chocolate is sweeter and melts faster, so the texture and flavor will be slightly different.
Baking and Storage
- Can I make this recipe in a different pan?
- Yes! You can use a muffin tin for banana bread muffins (bake for 20-25 minutes) or an 8x8-inch square pan for a thicker loaf (adjust baking time as needed).
- Why did my banana bread sink in the middle?
- This usually happens if the bread is underbaked or if there's too much leavening (baking soda). Ensure your oven is at the correct temperature and test for doneness with a toothpick.
- Can I freeze banana bread?
- Yes! Wrap the cooled loaf (or individual slices) tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the microwave.
- How do I store banana bread?
- Store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze it.
- Can I double this recipe?
- Yes! Double all ingredients and divide the batter between two loaf pans. You may need to increase the baking time slightly.
Niche Questions
- Can I make this recipe vegan?
- Yes! Substitute the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use vegan butter or coconut oil.
- Can I use overripe bananas that are almost black?
- Yes, the darker the bananas, the sweeter and more flavorful your bread will be. However, they shouldn't be too dark. A couple spots of yellow skin is remaining is perfect. Just make sure they're not moldy.
- Can I make this recipe in a bread machine?
- No, this recipe is not suitable for a bread machine. It's best baked in a conventional oven.
- Can I add a streusel topping?
- Yes! Mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter, and 1/2 tsp cinnamon until crumbly. Sprinkle over the batter before baking.
- Can I use this recipe to make banana bread cupcakes?
- Yes! Pour the batter into a lined muffin tin and bake at 350°F (175°C) for 20-25 minutes.
- Can I add a glaze or frosting?
- Absolutely! A simple glaze of powdered sugar and milk or a cream cheese frosting pairs beautifully with banana bread.
- Can I use this recipe for a bundt cake?
- Yes, but you may need to double the recipe to fill a standard bundt pan. Adjust baking time to 50-60 minutes.
- Can I use this recipe for a dairy-free version?
- Yes! Substitute the butter with coconut oil or a dairy-free margarine.