Chocolate Chunk Banana Bread is a delicious twist on classic banana bread, combining the natural sweetness of ripe bananas with rich, melty chunks of chocolate. This moist, tender loaf is perfect for breakfast, a snack, or even dessert.
The combination of flavors—ripe sweet bananas, buttery bread, and indulgent chocolate creates a comforting treat that’s both nostalgic and irresistible.
What makes this version special is the use of chocolate chunks instead of chips, ensuring pockets of gooey chocolate in every bite.
Whether you enjoy it warm from the oven, toasted with a little butter, or simply on its own, this banana bread is sure to be a favorite for any occasion. Plus, it's a great way to use up overripe bananas and make something delightful!
Try my other easy and delicious cake recipes: apple walnut cake, banana walnut cake, orange vanilla cake, date and walnut cake, or banana bread with chocolate chips and strawberries.
Why You'll Love This Recipe
- Super Moist & Tender – The natural moisture from ripe bananas keeps this bread soft and fluffy, with a perfectly rich texture.
- Chocolate Chunks – Instead of chips, chocolate chunks melt into irresistible pockets of gooey goodness throughout the bread.
- Easy to Make – No complicated steps or fancy equipment are needed—just mix, pour, and bake.
- Great for Using Overripe Bananas – This is a perfect way to use up those extra bananas sitting on your counter.
- Perfect Any Time of Day – Enjoy it as a sweet breakfast, an afternoon pick-me-up, or a cozy dessert.
Equipment
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Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Unsalted Butter - Provides richness to the cake.
- Granulated Sugar - To sweeten the cake.
- Eggs (room temperature) - Using room temperature cake helps the cake whip better and allows the cake to rise better, be fluffier, and be less dense.
- Vanilla - It adds extra flavor to baked goods.
- Ripe Banana - Gives the cake the overall banana flavor and helps to make it moist and sweet.
- Greek Yogurt - Helps the cake to be more moist and fluffy.
- Unbleached All-Purpose Flour - Provides the structure of the cake.
- Baking Soda - Helps the cake to rise.
- Cinnamon - Provides great flavor to the cake and pairs well with bananas.
- Salt - Helps to balance all the flavors.
- Chocolate Chunk - What gives the cake gooey, rich pockets of chocolate throughout the bread.
Instructions
Step 1 | In a separate bowl, whisk together the flour, salt, cinnamon powder, and baking soda, and set aside.
Step 2 | In the bowl of a stand mixer (or using a hand mixer with a paddle attachment), beat the butter and sugar on medium speed until creamy and lighter in color.
Step 3 | Add the eggs, and vanilla beating until fully incorporated. Scrape down the sides of the bowl as needed.
Step 4 | Mash the bananas with a fork and stir them in, along with the yogurt. Blend on medium speed until the mixture is well combined.
Step 5 | Gradually add the dry ingredients over the wet mixture, mixing until just combined.
Step 6 | Fold in the chocolate chunks, reserving a handful to sprinkle on top before baking. Mix until everything is well combined.
Step 7 | Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
Step 8 | Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Variations and Substitutions
- Add chopped walnuts or pecans for extra texture and flavor.
- Swap all-purpose flour with whole wheat flour for a denser, nuttier texture, or use a gluten-free blend for a gluten-free option.
- Use coconut sugar, honey, or maple syrup instead of white sugar for a more natural sweetness.
- Replace butter with coconut oil or vegan butter, and use dairy-free chocolate.
- Egg Substitute – Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoon water per egg) or applesauce (¼ cup per egg) for an egg-free version.
- Swap dark chocolate chunks for milk or white chocolate, or even cacao nibs for a less sweet option.
Storage and Freezing
- Let the banana bread cool completely before storing.
- Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container.
- Store at room temperature for up to 3 days.
- Store in an airtight container or wrapped tightly to prevent drying out.
- It will stay fresh for up to a week in the fridge.
- Warm slices in the microwave for 10-15 seconds before serving for the best texture.
- Wrap the cooled banana bread tightly in plastic wrap, and place it in a freezer-safe bag.
- Slice the bread, wrap each piece in plastic wrap, and store in an airtight container or freezer bag. This makes it easy to grab a slice when needed!
- Banana bread stays fresh in the freezer for up to 3 months.
- Thaw at room temperature for a few hours or overnight in the fridge.
Expert Tips
- Use Overripe Bananas: The riper, the better! Bananas with brown spots or even fully brown peels have a more natural sweetness and a stronger flavor, which makes the cake moister and more flavorful.
- Don’t Overmix: Overmixing can make the cake dense and tough. When combining wet and dry ingredients, gently fold them together just until no streaks of flour remain.
- Room Temperature Ingredients: Using room-temperature eggs and butter helps create a smooth batter and ensures even baking. Take your ingredients out about 30 minutes before baking.
- Check for Doneness Carefully: Banana cakes can look done on the outside but be undercooked in the center. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
Frequently Asked Questions
Yes, you can! I prefer to use fresh bananas, but if you end up using frozen ones, make sure you drain any excess liquid before mashing them.
Dry banana bread can result from overmixing the batter or using too much flour. Be sure to measure flour correctly using the spoon-and-level method and mix until just combined.
Toss the chocolate chunks in a little flour before folding them into the batter. This helps them stay evenly distributed.
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More Delicious Cakes
Print
Chocolate Chunk Banana Bread
- Prep Time: 10
- Cook Time: 55
- Total Time: 1 hour 5 minutes
- Method: Baking
Description
Chocolate Chunk Banana Bread is a delicious twist on classic banana bread, combining the natural sweetness of ripe bananas with rich, melty chunks of chocolate. This moist, tender loaf is perfect for breakfast, a snack, or even dessert.
Ingredients
- ½ cup unsalted butter at a room temperature
- ½ cup granulated sugar
- 2 medium size eggs at a room temperature
- 1 tsp vanilla
- ½ cup full fat plain Greek yogurt (or regular yogurt)
- 2-3 medium ripe bananas (mashed)
- 1 ½ cups unbleached, all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ teaspoon salt
- 1 cup chocolate chunks (I prefer dark)
Instructions
- Set your oven to 350°F (175°C). Line a 9-5 inch loaf pan with parchment paper or grease and flour it.
- In a separate bowl, whisk together the flour, salt, cinnamon powder, and baking soda.
- In the bowl of a stand mixer (or using a hand mixer with a paddle attachment), beat the butter and sugar on medium speed until creamy and lighter in color.
Add the eggs and vanilla, beating until fully incorporated. Scrape down the sides of the bowl as needed.
Mash the bananas with a fork and stir them in along with the yogurt over the mixture. - Blend on medium speed until the mixture is well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. - Fold in the chocolate chunks, reserving a handful to sprinkle on top before baking. Mix until everything is well combined.
Notes
- Use Overripe Bananas: The riper, the better! Bananas with brown spots or even fully brown peels have a more natural sweetness and a stronger flavor, which makes the cake moister and more flavorful.
- Don’t Overmix: Overmixing can make the cake dense and tough. When combining wet and dry ingredients, gently fold them together just until no streaks of flour remain.
- Room Temperature Ingredients: Using room-temperature eggs and butter helps create a smooth batter and ensures even baking. Take your ingredients out about 30 minutes before baking.
- Check for Doneness Carefully: Banana cakes can look done on the outside but be undercooked in the center. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
Wafa Shami says
Hi Eliana, thanks for the review. The raisins additions sounds great. Glad you enjoyed it.
Beverly says
This banana bread is delicious. I used keto wheat flour and substituted egg whites instead of the eggs and it turned out so good. Super moist. Will be making it again.
Wafa Shami says
Hi Beverly, thank you for the review. I love the adjustments. Glad to hear it turned out good.
Emily says
This turned out the best banana bread ever. So moist and so delicious. Thank you for the recipe.
Wafa Shami says
Hi Emily, thank you for the review, glad to hear you liked it.