I really hope you enjoy this Chocolate Chunk Banana Bread Recipe. If you do, please let me know in the comments below. I LOVE reading your comments ❤.
WHY YOU WILL LOVE THIS RECIPE
Okay I’m so excited to introduce you to my chocolate chunk banana bread recipe. I’ve worked so hard on it to get things just right (the whole house has smelled of banana bread the past week!) and it’s finally ready!
I mean, you already know I love banana bread (my popular Two Bananas Banana Bread Recipe and Moist Banana Bread Recipe with Self Rising Flour are proof!). So I just had to master classic banana bread with chocolate!
Banana bread is magical ✨. It goes well with literally everything and well, chocolate and banana? It’s a great combination.
This chocolate chunk banana bread recipe is… amazingly good. Imagine a soft tender loaf filled with banana flavor and melty dark chocolate chunks. The sweetness of the banana mixes with those thick chocolatey chunks of chocolate giving us a loaf that’s well… unbeatable.
And the texture? Soft, melt-in-the-mouth, moist and tender. Bliss.
This is the only banana bread recipe you’ll ever need.
And hey, there are so many more reasons to love this chocolate banana bread! Here are a few:
- This moist banana bread recipe is so easy to make! No electric mixer or hand mixer needed. Plus, there are no complex steps either!
- I’ve used dark chocolate chunks here but you can use chocolate chips too! This recipe works really well if you’re searching for a chocolate chip banana bread recipe! I’ve made it with chocolate chips loads of times and it has been incredible every single time ❤.
- This is a great recipe and needs really simple ingredients too. I LOVE that about it. It’s also the perfect way to use overripe bananas! This is the only banana bread recipe you’ll need ⭐.
- This is the best banana bread recipe ever and is perfect in all the right ways. It’s moist, tender, banana-ey and filled with melty chocolate chunks. It’s easy to make so you can have it at home as a treat and it’s deliciously special to serve at a party too. Nothing can get better than this deliciously chocolate-y loaf of bread and I can’t wait for it to become one of your favorite banana bread recipes.
If you love the sound of this recipe, here are a few of my other favorite banana bread recipes and some more chocolate-y recipes that you will love:
Would you like to explore more such recipes? Check out our collection of absolutely lip-smacking Sweet Treats, Baked in the Oven Recipes and Party/Special Day recipes.
INGREDIENTS & SUBSTITUTIONS FOR THIS CHOCOLATE CHUNK BANANA BREAD RECIPE
For exact ingredient measurements, please scroll down to the Recipe Card.
To make this chocolate chunk banana bread recipe we need:
- All purpose flour- We use regular all purpose flour here and it’s one of our few dry ingredients in this chocolate banana bread recipe. I’ve not added as much as I usually do. That’s because I want our banana bread to be soft and moist, mmm ❤. You can also try using whole wheat flour. I haven’t tried whole wheat flour here but I think it can work.
- Baking soda- Baking soda is another one of our dry ingredients here. I use it in almost every banana bread recipe of mine and I feel it helps our banana bread rise and brown beautifully.
- Cinnamon powder- All my banana breads need to have cinnamon powder at this point! A pinch of cinnamon adds that warm flavor that’s so good, I can’t. it’s one of those dry ingredients I don’t ever miss out on!
- Salt- Adding a pinch of salt is one of my favorite things to do when making my classic banana bread recipe and I do that here too. It balances out the sweetness of the banana and sugar and really enhances the flavors of everything!
- Bananas– Overripe bananas are necessary to get the best banana bread every single time. Those overripe mashed bananas are sweeter and add the most delicious banana flavor and moisture to our banana bread. Make sure your bananas have loads of brownish black spots. It’s okay if you have almost black bananas too as long as they’re not rotten. This is such a great way to use any over-ripe bananas 💃🏻.
- Sugar- I’ve used white sugar in this chocolate chunk banana bread recipe. But hey, I also usually use brown sugar instead of white sugar or I use half brown sugar and half white sugar. You can use white sugar, brown sugar or both! I also add about 3/4th cup sugar. You can add 1/2 cup sugar or even 1 whole cup sugar if you like when making this tasty loaf.
- Room temperature eggs- Mmm eggs are a necessity in this moist banana bread. Eggs make the banana bread moist and give it structure too, bringing the whole loaf together gorgeously. Please use room temperature eggs here.
- Vanilla extract- Just 1 tsp vanilla extract adds to the flavor. And well bananas and vanilla? Yum!
- Sour cream- Sour cream adds more moisture to our banana bread recipe with chocolate chunks. It’s the perfect way to add a hint of tang too. The end result? A loaf that’s moist and tender with a hint of tang, absolutely delish! You can use Greek yogurt or regular yogurt as well instead of sour cream. Greek yogurt is a great substitute here. I wouldn’t suggest cream cheese as a substitute though.
- Whole milk- Please use room temperature milk. Milk adds to… you guessed it, the moisture in this easy recipe! I love a soft moist banana bread and it shows here haha ❤. Milk also adds a delicate richness and gives our banana bread a soft tender crumb too. Yum.
- Cooking oil- Oil doesn’t solidify as it cools down the way butter does and that’s why I love using oil instead of melted butter here. It keeps our chocolate banana bread super soft and tender. Use a neutral cooking oil or vegetable oil you prefer. Just make sure your vegetable oil has a neutral flavor for best results. You can also use coconut oil or even olive oil. Coconut oil and olive oil may add a flavor to your bread though. You can use melted butter too if you like! You can also use half melted butter and half oil.
- Chocolate chunks or chocolate chips- I’ve used chocolate chunks here and that’s what I prefer because I love those thick globs of melty chocolate in my banana bread! But you can also use chocolate chips and turn this into a chocolate chip banana bread recipe. I’ve tested this recipe with chocolate chips and it was the best chocolate chip banana bread ever (this recipe does it all ❤!). You can also use your favorite chopped chocolate. Go ahead and use dark chocolate chunks or a dark chocolate bar you prefer or semi-sweet chocolate chips… dark, semi-sweet, milk chocolate… it all works here.
Once again, for exact ingredient measurements, please scroll down to the Recipe Card.
HOW TO MAKE THIS CHOCOLATE CHUNK BANANA BREAD RECIPE [Step-by-Step Instructions with Photos]
Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.
STEP 1: GET YOUR DRY INGREDIENTS READY
NOTE: I’m using a 9×5 inch loaf pan here (also called a bread pan). Go ahead and line your loaf pan with parchment paper. I like keeping some parchment paper hanging on the sides for easy removal. You can also grease the sides and bottom of the pan with butter, oil or cooking spray. Set your prepared loaf pan aside.
Time to make the best banana bread ever 💃🏻!
We’ve got a short prep time here.
First, preheat the oven to 177℃ or 350℉.
Now take a medium bowl (don’t use a small bowl here) and add your all purpose flour in. When adding your all purpose flour, I always suggest using a kitchen scale and measuring in grams. If you don’t have a kitchen scale though, please use the spoon and level method. Spoon your all purpose flour into the measuring cup and then level it using a knife to get any excess flour out. That’s all.
Now add a pinch of cinnamon powder, baking soda and a pinch of salt to the bowl and mix that flour mixture well using a fork, wooden spoon or whisk.
Set your flour mixture aside. Our dry ingredients are ready.
STEP 2: MASH THE BANANAS
Take a separate bowl. Make sure it’s a large bowl though because we’ll be adding everything to this bowl soon!
Add in your overripe bananas to the large bowl. Once again, overripe bananas are important here.
And now, time to mash bananas! I usually use a fork to get some mashed bananas but you can use a whisk, electric mixer or even hand mixer on medium speed if you like.
Go ahead and mash your bananas well until the banana bits are small-ish.
STEP 3: GET YOUR WET INGREDIENTS READY
Time to get our wet ingredients ready.
To the mashed bananas in the large mixing bowl, add the following ingredients- room temperature sour cream, room temperature eggs, room temperature milk, brown sugar or white sugar and a tsp vanilla extract.
Mix everything well for about a minute with a whisk, fork or spatula. Once again, you can use an electric mixer or even hand mixer on medium speed if you prefer
Then, to the banana mixture in the large bowl add the cooking oil (any neutral cooking or vegetable oil you prefer) and mix well.
STEP 4: MIX EVERYTHING
Add the dry ingredients we made earlier to the large mixing bowl of wet ingredients.
Gently fold those dry ingredients well with the wet mixture just a little, using a spatula and while the flour is still clumpy….
… Add in the chocolate chunks while keeping some aside to top in the end (you can use chunks of chocolate like me! You can also use chocolate chips, this makes the best chocolate chip banana bread recipe or even chopped chocolate from your favorite chocolate bar. Milk chocolate, dark chocolate… everything works!).
Now gently fold until everything is mostly mixed together. Please don’t overmix here. It’s okay if you still see a few white streaks or small pockets of all purpose flour.
STEP 5: BAKE YOUR CHOCOLATE CHUNK BANANA BREAD!
Time to get that prepared loaf pan back.
Carefully pour your banana bread batter into the prepared tin. Please don’t fill it all the way to the top. Leave about one and a half inch of empty space on top. This is because loaf pan heights and shapes vary out there and I don’t want any batter overflowing while you bake this soft loaf!
Garnish or top this batter up with the remaining chocolate chunks.
And now, pop the bread pan into the oven.
Bake your banana bread at 177℃ or 350℉ for about 50 to 55 minutes. You can start checking on it at the 50 minute mark.
To check on your banana bread, insert a toothpick right in the center of the loaf. If it comes out with a few moist crumbs but is mostly dry, your banana bread is done! If it comes out wet, it’s not ready yet. Continue baking your banana bread and check on it every 5 minutes until it’s done!
Every oven is different and your banana bread make be ready quick or may time extra time, even if you use an oven thermometer. That’s because so many things play a role here- your oven, the altitude you’re at, your ingredients… Just stay patient and you’ll get the most delicious bread ever soon!
STEP 6: GET YOUR BANANA LOAF OUT
Once your banana bread is out of the oven, place the bread pan on a wire rack or safe surface and leave the banana bread in the pan for 30 to 35 minutes.
Once 30 to 35 minutes are done, lift the parchment paper gently and carefully place your banana bread loaf on a wire rack.
Now, you can wait for another 5 to 10 minutes for the banana bread to cool and set a little more. You can wait a little longer if you enjoy some cooled banana bread.
I usually wait only about 10 minutes!
So yep, go ahead and cut a slice of that warm banana bread and take a bite. Isn’t it the best banana bread ever 🤩?
And you made it all yourself. You’re awesome! Enjoy that delish banana bread with all those melty chunks of chocolate.
SO.SOFT.
SO.MOIST.
SO.GOOD.
It’s one of my most favorite things in the whole world and I hope it becomes yours too ❤.
Hey you, I really hope you love this Chocolate Chunk Banana Bread Recipe as much as I do!
If you do, I would appreciate a star recipe rating SO much (you can rate this recipe right below or from the Recipe Card 💖).
Once again, for exact ingredient measurements, please scroll down to the Recipe Card.
Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment and I will try to get back to you as soon as possible, I promise 😊.
EASY Chocolate Chunk Banana Bread (Soft Baked)
Ingredients
To make this Chocolate Chunk Banana Bread Recipe we need:
- 3 large or 1½ cups or 338 gms peeled & mashed bananas (you can use 2 large bananas as well!)
- 1 + ¾ cups or 210 gms all purpose flour
- 1 tsp baking soda
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup or 150 gms sugar can use white sugar, brown sugar, or even half of each (if you prefer less sweet then you can add just ½ cup or 100 gms as well.)
- 2 room temperature large eggs
- 1 tsp vanilla extract
- ¼ cup or 2 oz or 60 gms sour cream make sure it's at room temperature (can substitute with greek yogurt or regular plain yogurt)
- ¼ cup or 60 ml whole milk make sure it's at room temperature
- ½ cup or 120 ml neutral cooking oil (can substitute with melted butter)
- ¾ cup or 135 gms chocolate can use chocolate chunks, chocolate chips or a chopped chocolate bar (dark or semi-sweet work best)
- ¼ cup or 45 gms chocolate chocolate chunks, chocolate chips or a chopped chocolate bar to top over our peparared batter at the end
( Note- Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips & tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤ )
Instructions
- GET YOUR DRY INGREDIENTS READYNOTE: I’m using a 9×5 inch loaf pan here. Line your loaf pan with parchment paper. I like keeping some parchment paper hanging on the sides for easy removal. You can also grease the sides and bottom of the pan with butter, oil or cooking spray. Keep the prepared loaf pan aside.Preheat the oven to 177℃ or 350℉.Take a medium bowl (don’t use a small bowl here) and add 1 + ¾ cups or 210 gms all purpose flour. I always suggest using a kitchen scale and measuring in grams when adding all purpose flour. Don’t worry if you don’t have a kitchen scale though, just use the spoon and level method. Spoon your all purpose flour into the measuring cup and then level it using a knife to get any excess flour out.Add ¼ tsp ground cinnamon, 1 tsp baking soda and ¼ tsp salt to the bowl and mix well using a fork, wooden spoon or whisk.Set your flour mixture aside.
- MASH THE BANANASNow take a separate bowl. Make sure it’s a large bowl though because we’ll be adding everything to this bowl soon!And now, time to mash bananas!Add in overripe 3 large or 1½ cups or 338 gms peeled & mashed bananas to the large bowl.I usually use a fork here to mash my bananas but you can use a whisk, electric mixer or even hand mixer on medium speed if you like.Mash your bananas well until the banana bits are small-ish.
- GET YOUR WET INGREDIENTS READYTo the mashed bananas, add the following ingredients- ¼ cup or 2 oz or 60 gms sour cream, 2 room temperature large eggs, ¼ cup or 60 ml whole milk, ¾ cup or 150 gms sugar and 1 tsp vanilla extract. Mix everything well for about a minute with a whisk, fork or spatula. Once again, you can use an electric mixer or even hand mixer on medium speed if you prefer Then, to the banana mixture add ½ cup or 120 ml neutral cooking oil and mix well.
- MIX EVERYTHING TOGETHERAdd the dry ingredients we made earlier to the large bowl of wet ingredients.Gently fold the dry ingredients into the wet mixture just a little, using a spatula and while the flour is still clumpy…Add in ¾ cup or 135 gms chocolate.Gently fold until everything is mostly mixed together. Please don’t overmix here. It’s okay if you still see a few white streaks or small pockets of all purpose flour.
- BAKE YOUR CHOCOLATE CHUNK BANANA BREAD!Carefully pour your banana bread batter into the prepared tin. Please don’t fill it all the way to the top and leave about one and a half inch of space. This is because loaf pan heights and shapes vary out there and I don’t want any batter overflowing while you bake this soft loaf!Top the batter up with the remaining ¼ cup or 45 gms chocolate¼ cup or 45 gms chocolatehunks, chips or chopped chocolate.Now, pop the bread pan into the oven. Bake your banana bread at 177℃ or 350℉ for about 50 to 55 minutes. You can start checking on it at the 50 minute mark.To check on your banana bread, insert a toothpick right in the center of the loaf. If it comes out with a few moist crumbs but is mostly dry, your banana bread is ready! If it comes out wet, it’s not ready yet. Continue baking your banana bread and check on it every 5 minutes until it’s done!Every oven is different and your banana bread may be ready quick or may take some extra time, even if you use an oven thermometer. That’s because so many things play a role here- your oven, the altitude you’re at, your ingredients… Just be patient and you’ll get the most delicious bread ever real soon ❤!
- GET YOUR BANANA LOAF OUTOnce your banana bread is done and out of the oven, place the bread pan on a wire rack or safe surface and leave the banana bread in the pan for 30 to 35 minutes.Once 30 to 35minutes are done, lift the banana bread with the help of your parchment paper gently and carefully place it on a wire rack. You can now wait for another 5 to 10 minutes for the banana bread to cool and set a little more. You can wait even little longer if you enjoy some cooled banana bread. I usually wait only about 10 minutes! So yes, cut a slice of that warm banana bread and take a bite. Isn’t it the best banana bread ever ⭐? And you made it all yourself. You’re awesome!Go ahead and enjoy that delish banana bread with all those melty chunks of chocolate.SO.SOFT.SO.MOIST.SO.GOOD. ❤Now that you’ve reached the end of the instructions and have probably tried this dish, can you please leave a star rating and comment below letting me know how you liked it? I take EVERY comment seriously and it’ll make my entire day!
Notes ✍🏼
- Make sure your oven is at the right temperature! You can use an oven thermometer to make sure too.
- Please use over-ripe bananas. over-ripe bananas tend to be sweeter, mushier and filled with banana flavor.
- I love using chocolate chunks here for some melty chocolate in my banana bread but you can turn this into a moist chocolate chip banana bread recipe and use chocolate chips instead too!
- Don’t ever overmix the banana bread batter. Tiny flour pockets in your batter are okay. Over mixing your batter will give you a tough dense banana bread!
- Store your cooled banana bread by wrapping it in plastic wrap or in an airtight container at room temperature or in the refrigerator. It’ll stay good at room temperature for about 2 to 3 days and in the refrigerator for about 5 to 6 days. Make sure you keep it in an airtight container or wrap it up in plastic wrap though!
- You can freeze your banana bread Go ahead and store in a freezer-safe bag or wrap each slice or the whole loaf with a layer of plastic wrap and a layer of aluminum foil. You can freeze your loaf for about 3 months.
- This is not a quick bread. So please keep that in mind and be patient when baking it!
Nutritional Information (per serving)
The nutritional information given here is only an estimate.
Please read our full Nutrition Information Disclaimer to learn more.Did you make this recipe?
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WHAT IS THE DIFFERENCE BETWEEN USING CHOCOLATE CHUNKS & CHOCOLATE CHIPS IN THIS BANANA BREAD WITH CHOCOLATE CHUNKS RECIPE?
I’ve turned this chocolate chunk banana bread recipe into a banana chocolate chip loaf recipe lots of times so I’ve tested it with chunks as well as chips.
Both chocolate chips and chocolate chunks give the best results here but it all comes down to personal preference. I inch more towards chocolate chunks and I’ll tell you why.
The difference between using chocolate chunks and chocolate chips comes down to flavor and texture for me. Chocolate chips stay where they are when you use them when baking a bread. And that’s delicious, don’t get me wrong. But when you use chocolate chunks, they melt through the bread in the most delicious thick globs of chocolate.
Which gives us the most incredible gooey melty chocolate against a soft moist bread like this one. Those chunks melt in the bread!! Absolutely incredible textures ❤.
And the flavor? So much rich chocolate flavor that works brilliantly with the banana flavor in this bread.
So well, that’s the difference and also why I prefer using chocolate chunks here instead of chocolate chips. Of course, you can use chocolate chips or mini chocolate chips and turn this into a banana and chocolate chip bread and it’ll still taste incredible. It all comes down to personal preference as I’ve mentioned before.
So make a banana and choc chip loaf or a chocolate chunk banana bread, it’ll taste amazing every single way but hey, if you’ve never tried this chocolate banana bread recipe with chocolate chunks before, try and give it a go. Let me know how you like it below 😉.
FUN SERVING SUGGESTIONS
Oh, this is the only banana bread recipe you’ll ever need. It’s super moist, chocolatey, delicious and tastes incredible on its own. Such a great recipe ❤. It’s so banana-ey, soft and filled with gooey sweet chocolate chunks… I love it.
This isn’t a quick bread but oh is it worth the wait ✨. I’ve tried so many different ways to serve it this past week and while I love having it on its own, here are a few other ways I like serving it (there’s not just one perfect way!):
- You can have some nice and cold banana bread with chocolate chunks or even serve it at room temperature but my favorite way to have it is by heating a nice fat slice just a little in the microwave. The end result will be thick gooey chocolate chunks in that incredible banana bread. Mmm…
- Another favorite way for me is heating a slice and slathering a little salted butter on top of my bread slice. Salty butter and that sweet bread… it just goes so well. One of my most favorite things to do with this banana chocolate chunk bread!
- You can also top your banana bread with many different ingredients. Sprinkle some cinnamon sugar on top of the bread or add some almond butter or peanut butter, Greek yogurt, whipped cream, powdered sugar, ice cream, honey, maple syrup, chocolate sauce, semi sweet chocolate chips, some chopped nuts or maybe even fresh fruit of you choice… Literally everything goes well here.
- You can also top this banana and chocolate bread recipe with some frosting, glaze, icing or ganache.
- You can pair this banana chocolate chunk bread with a chocolatey drink like this Creamy Dalgona Chocolate Drink (No Coffee or Eggs!) or with this mapley Smooth Maple Syrup Coffee Recipe (Iced + Hot!), or even with this creamy Copycat Starbucks Matcha Latte.
TIPS TO MAKE THE BEST CHOCOLATE CHUNK BANANA BREAD RECIPE EVERY SINGLE TIME
This is the best banana bread ever and well it’s the only banana bread recipe you’ll ever need ❤. I mean banana and chocolate? Such a great combination, I can’t!
This is such a tasty loaf and it uses such simple ingredients. It’s also super easy to make! But hey, there are a few tips you can keep in mind to make the best banana bread every.single.time:
- Make sure your oven is at the right temperature! You can use an oven thermometer to make sure too.
- Make sure the eggs, milk and sour cream are at room temperature and make sure your baking soda is fresh as well. We feel it won’t go bad because it’s a powder but it can go bad.
- Please carefully measure your ingredients. Especially the all purpose flour. I always suggest measuring in grams using a kitchen scale when baking. If you don’t have a kitchen scale though, you can use the spoon and level method. Just spoon your all purpose flour into the measuring cup and then level it with the help of a knife to get excess flour out.
- Please use overripe bananas (bananas with black spots are a good thing, almost black bananas too as long as they’re not rotten!) for best results. That’s because overripe bananas tend to be sweeter and mushier
- You can use frozen bananas as well. Just take them out of the freezer bag and leave them out to thaw. Then drain the extra liquid let out by the bananas and follow the recipe.
- I usually use a fork here to get some mashed bananas but you can use a whisk, electric mixer or even hand mixer on medium speed if you like to mash your bananas and mix your wet ingredients.
- I love using chocolate chunks here for some melty chocolate in my banana bread but you can turn this into a moist chocolate chip banana bread recipe and use chocolate chips instead!
- Don’t ever overmix the banana bread batter for best results. Just fold the dry ingredients into the wet ingredients using a spatula until everything is just mixed together. Tiny flour pockets in your batter are okay. Over mixing your batter will give you a tough dense banana bread!
- A great way to double this banana bread recipe? Make two different banana bread batters and use a separate loaf pan each. Bake them separately too. This will give you consistent results every single time! And hey, if you’re halving this recipe, keep a close check when the bread is baking because it’ll be done fast.
- Store your cooled banana bread by wrapping it in plastic wrap or in an airtight container at room temperature or in the refrigerator. It’ll stay good at room temperature for about 2 to 3 days and in the refrigerator for about 5 to 6 days. Make sure you keep it in an airtight container or wrap it up in plastic wrap though! It’s a good thing to store it in the refrigerator in an airtight container so it lasts longer.
- You can freeze your banana bread too. Go ahead and store in a freezer-safe bag or wrap each slice or the whole loaf with a layer of plastic wrap and a layer of aluminum foil. You can freeze your loaf for about 3 months.
- This is not a quick bread. So please keep that in mind and be patient when baking it.
RECIPE VARIATIONS YOU CAN TRY
I adore this chocolatey twist on classic banana bread. It’s delicious, filled with chunks of chocolate and the most incredible banana flavor.
It’s such a great recipe too. I love how it uses super simple ingredients and doesn’t need a hand mixer or electric mixer.
There are so many different ingredients you can add to change things up as well. Here are a few ideas:
- I’ve used all purpose flour here. You can also try using whole wheat flour. I haven’t tried whole wheat flour but I think it can work. You can try a gluten-free flour too!
- I’ve used white sugar in this chocolate chunk banana bread recipe. But I also usually use dark or light brown sugar instead of white sugar or I use half brown sugar and half white sugar. You can use white sugar, brown sugar or both!
- I also add about 3/4th cup sugar in this recipe. You can add lesser sugar (about 1/2 cup sugar) or even more sugar (about 1 whole cup sugar) if you like.
- You can use Greek yogurt or regular yogurt instead of sour cream. Greek yogurt is a great substitute here. I wouldn’t suggest cream cheese as a substitute though.
- Use a neutral cooking oil or vegetable oil you prefer. You can also use coconut oil or even olive oil but these oils can add a flavor to your loaf. You can use melted butter too if you like! You can also use half melted butter and half oil.
- I’ve used chocolate chunks here and that’s what I prefer because I love those thick globs of melty chocolate in my banana bread! But you can also use chocolate chips and turn this into a moist chocolate chip banana bread recipe. I’ve tested this recipe with chocolate chips and it was the best chocolate chip banana bread ever.
- You can also use your favorite chopped chocolate. Use dark chocolate chunks or a dark chocolate bar you prefer or semi-sweet chocolate chips… dark, semi-sweet, milk chocolate… it all works here. Or use half of everything for different textures in your bread.
- I’ve added a pinch of cinnamon here but you can add so many more warm spices to this easy recipe such as ground cardamom, ginger and/or cloves. So cozy ❤.
- Go ahead and turn this into a nutty chocolate chunk banana bread recipe! Add some chopped almonds, walnuts, pecans and/or whatever nut/s you prefer when you’re adding the dark chocolate chunks or chocolate chips to the batter.
- You can also add some smooth peanut butter to your banana bread batter for some peanut butter banana bread. Yum 😍.
- Go ahead and make some chocolate banana bread! Add some cocoa powder to the banana mixture when making the recipe. That cocoa powder will just add to the chocolatey flavor here.
- You can use cute mini loaf pans here too. The cooking time will reduce though so keep a check on that.
Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. I’ll then add it in as an adaptation suggestion here. This will help so many others with the same diet preference as yours.
Frequently Asked Questions (FAQs)
I always suggest using overripe bananas when making this banana and dark chocolate loaf. You can use ripe bananas that are on the verge of getting to the overripe stage too if you really want to make this recipe right now!
I suggest using overripe bananas here that have brownish black spots on them or are almost completely black or brown. That’s because overripe bananas will be soft, sweet and easy to mash too.
They’ll mix better with all the ingredients in the bread and will lend the most delicious banana flavor ✨.
Yes, you can make this chocolate chunk banana bread without a stand mixer or hand mixer! I wanted to make this recipe easy for you so I used absolutely no special equipment.
I use a fork, whisk and/or spatula here. But hey, you can always use an electric mixer or even hand mixer if you want to on medium speed to mash your bananas and mix your wet ingredients. I wouldn’t suggest using it to mix the dry ingredients in with the wet ingredients though.
Yes, you can use frozen bananas when making this dark chocolate banana bread.
Just make sure to take those frozen bananas out of the freezer bag and leave them out to thaw first. Then drain the extra liquid let out by the bananas while thawing and follow the recipe as usual.
Go ahead and store your cooled banana bread by wrapping it in plastic wrap or in an airtight container at room temperature or in the refrigerator. It’ll stay good at room temperature for about 2 to 3 days and in the refrigerator for about 5 to 6 days. Make sure you keep it in an airtight container or wrap it up in plastic wrap though! It’s a good thing to store it in the refrigerator in an airtight container so it lasts longer.
To freeze your banana bread, go ahead and store it in a freezer-safe bag or wrap each slice or the whole loaf with a layer of plastic wrap and a layer of aluminum foil. You can freeze your loaf for about 3 months.
❤❤❤
Hey you, I really hope you love this Chocolate Chunk Banana Bread Recipe as much as I do!
If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).
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Hands down the best banana bread I have ever made and my husband testified too.
I’m so happy to hear you guys enjoyed the recipe, Dylana. This is the biggest compliment ever and it means the world to me ❤. Thank you so much for the wonderful comment, it made my day!
Just made this banana bread and well, it tastes just as amazing as it looks in the pictures here. ABSOLUTELY DELICIOUS!!! Thank you so much for this recipe the bread is soft, tender and has the most incredible banana chocolate flavors. Love this, love everything about it. Guys use chocolate chunks for the ultimate melty gooey chocolate in your bread!
Woohoo I’m so glad you loved it, Emily ❤. Those fat gooey chocolatey chunks in this soft banana-ey banana bread really are something special. Thank you so much for the lovely comment, you made my day!