Bake or Break

Chocolate Chunk Banana Bread

slices of Chocolate Chunk Banana Bread stacked on a wooden board

Ah, banana bread. I feel bad for it sometimes. As much as I like it, it’s usually an afterthought. I never plan to make it. It’s only when I spot overripe bananas that I start contemplating what to bake with them.

For a little variety this time around, I went with the banana-chocolate combo. This bread is quite generous in the chocolate department.

Chocolate Chunk Banana Bread on a wooden cutting board

While you can certainly use chocolate chips, I went with the recipe’s suggestion of chopping chocolate. This gives you varying pieces of chocolate, including little thin slivers. The result is lots and lots of chocolate ribboned throughout the bread and more than plenty in every bite.

This bread bakes up nice and tall. Be sure your loaf pan is nice and tall, too, to avoid heartbreak. Another word of caution: It can be a bit tricky to test for doneness with all that chocolate. You may need to test it in more than one spot near the center to make sure it’s thoroughly baked.

Chocolate Chunk Banana Bread

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Add a little dark chocolate to your next banana bread with Chocolate Chunk Banana Bread.

slices of Chocolate Chunk Banana Bread stacked on a wooden board

Ingredients

  • 1 & 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 & 1/4 cup granulated sugar
  • 2 large eggs
  • 1 & 1/2 cups mashed overripe bananas (about 3-4 bananas)
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 6 ounces bittersweet chocolate, chopped

Instructions

  1. Preheat oven to 350°. Generously grease a 9"x 5" loaf pan.
  2. Whisk together flour, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add bananas, sour cream, and vanilla, and continue beating until combined.
  4. Gradually add flour mixture, mixing just until combined. Stir in chocolate.
  5. Transfer batter to prepared pan. Bake 50-60 minutes, or until a pick inserted into the center comes out clean.
  6. Cool in pan for about 10 minutes. Then, transfer bread to wire rack to cool completely.

Notes

Recipe adapted from Everyday Food.

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    21 Comments on “Chocolate Chunk Banana Bread”

  1. Banana bread, is hardly ever on my agenda as well – – but once I make it, I’m always so happy. Chunks are a great idea, I love the fact that you can see the mounds of chocolate ~ yum!!

  2. I agree with LTSL above–it is an afterthought, but at least it’s a thought! It’s always better than I remember it, and once I started adding chocolate chips (just last year) it has made it’s way into a more regular rotation at my joint. But chocolate chunks and slivers?! The next level of awesome! Thanks for sharing.

  3. Mmmm…. I have a PILE of bananas in the freezer and I keep meaning to make banana bread. You’re right – it’s an afterthought. Even when I plan it I don’t seem to get to it!!

  4. Definitely looks delicious. Bigger chocolate chunks are worth it in my book.

  5. It looks great! i love this kind of breads, I did one this month for my blog and it looked very similar but with nuts and some orange too.

  6. I love banana bread but have never had it with chocolate chunks before. Looks delicious. Going to have to try this out.

  7. Wow. That looks incredibly moist. I’m happy you posted this because it reminds me that I need to buy some bananas for some banana bread. 🙂 My husband loves it so I actually plan to make it pretty often. I love it, but I’m allergic to bananas so don’t really get to eat it. Can’t get over how moist it looks!

  8. There’s no way this could not be great. Chocolate makes everything better!

  9. I haven’t tried chocolate with banana bread either but by the looks of the results, I’ve been missing out. Won’t miss out next batch for sure.

  10. Banana bread is probably one of my top 5 favorite kinds of food – this looks to die for!

  11. I thought i already had the perfect banana bread recipe, but yours looks so much better. I’m definitely going to try it :).

  12. I made the bread yesterday. It turned out great. Thanks for the idea.

  13. Bread was delicious, but most of my chunks fell to bottom. Do you have any suggestions?

  14. Dee, some people swear by tossing the chocolate chips in part of the recipe’s flour before mixing them into the batter. In my experience, I find that many times you can prevent the chips sinking by not overmixing the batter. You want there to be some streaks of flour in the batter when you add the chocolate chunks so that the batter is just mixed after you stir in the chocolate.

  15. I found this recipe on pinterest and made it. My sister said it was the best banana bread she had ever had, which I had to agree with. So thanks!

  16. Hi l’m Melanie l just started reading your column, l have a question…
    when you mix your dry ingredients you whisk them ? When l was growing up and learning the ways of the kitchen, we always sifted the
    dry ingredients together. Why the change ?

    • Hi, Melanie. Whisking dry ingredients is an efficient way to get them thoroughly combined. Sifting serves a different purpose. It’s to make the flour lighter and fluffier, and also to help combine the dry ingredients if you sift them all together. It’s not always necessary to sift, but there’s no harm in it if that’s how you prefer to do it.

  17. I have been making banana bread for years, started to add chocolate chips, but just don’t have the knack of keeping the chips from falling to the bottom. I’ve tried mixing flour around them, didn’t work, gently putting the chips on top of batty and using a fork gently pushing some towards the middle.
    The chocolate chips make it oh so good.
    Help me out my recipe friends. Thank you

    • Hi, Suzanne. Chocolate chips sink when they’re too heavy to stay suspended in the batter. So, thinner batters just won’t hold them up. Tossing them in flour will only get you so far. If it’s a consistent problem, try using mini chocolate chips or chopped chocolate.

  18. Hello. Thank you for this. Pls what can I substitute for sour cream as I don’t have access to it where I am. 

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