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–+ servings
Sliced banana bread with chocolate chunks on a wooden board.

Chocolate Chunk Banana Bread

This chocolate chunk banana bread is tender and extremely moist, is made in one bowl, and is loaded with pockets of melty chocolate!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 55 minutes
chill time 1 hour
Total Time 2 hours 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 393 kcal

Ingredients
 
 

  • 1 ½ cups Bananas ripe bananas, mashed.
  • ½ cup Butter unsalted, melted
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • ½ cup Granulated sugar
  • ½ cup Brown sugar
  • 2 Eggs
  • 1 teaspoon Cinnamon
  • ½ cup Sour cream
  • 1 ½ cups Flour
  • 1 teaspoon Baking soda
  • 1 cup Dark chocolate cut into chunks

Instructions
 

  • Preheat an oven to 180°C (350°F) and prep a loaf pan with parchment paper.
  • Chop your choice of chocolate into chunks and set aside.
  • In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency using a fork or a potato masher.
  • Add the melted butter, salt, eggs, sugar, brown sugar, cinnamon, vanilla extract, and sour cream. Mix with a whisk until the mixture is well combined.
  • Add the flour and baking soda and mix until almost combined.
  • Add the chocolate chunks and gently fold them into the batter until evenly distributed.
  • Pour the batter into your prepared loaf pan and spread the top evenly with a spatula. Top with extra chocolate chunks if desired.
  • Bake in a 180°C (350°F) preheated oven for 50–60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Let the bread cool in the pan for 10–15 minutes, then remove it and let it cool fully on a wire rack before slicing.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Choose ripe bananas. Use bananas that are ripe with brown spots. They’re sweeter and mash easily, adding moisture to the cake.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
  • Do not open the oven door in the middle of baking, this can cause the bread from sinking in the middle. If you want to check its doneness, check it 5 minutes before the baking time ends.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist bread and not a dense and dry bread.
  • Line your baking pan with parchment paper! This step helps the bread to bake evenly, and it makes sure that your bread will release easily from the pan.
  • Check for doneness in the center. Every oven is different. Start checking at 50 minutes by inserting a toothpick in the center, it should come out clean or with a few crumbs (not wet batter).
  • Let it cool completely. It firms up as it cools, so wait before slicing. Warm banana bread can fall apart if cut too soon.

Nutrition

Calories: 393kcalCarbohydrates: 49gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 64mgSodium: 322mgPotassium: 272mgFiber: 3gSugar: 28gVitamin A: 425IUVitamin C: 2mgCalcium: 47mgIron: 3mg
Keyword Banana Bread with chocolate chunks, Chocolate Chunk Banana Bread
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