1. Can I use frozen bananas?

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.

2. Why is my banana bread dry?

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.

3. How do I prevent my chocolate chunks from sinking?

Toss the chocolate chunks in a little flour before folding them into the batter. This helps them stay evenly distributed.

Chocolate Chunk Banana Bread

Name: Chocolate Chunk Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
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; 1/4 teaspoon salt; 1 cup chocolate chunks (I prefer dark)

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

1/2 cup unsalted butter at a room temperature
1/2 cup granulated sugar
2 medium size eggs at a room temperature
1 tsp vanilla
1/2 cup full fat plain Greek yogurt (or regular yogurt)
2-3 medium ripe bananas (mashed)
1 1/2 cups unbleached, all-purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1/4 teaspoon salt
1 cup chocolate chunks (I prefer dark)

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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.