This extra moist chocolate chunk banana bread is a chocolatey take on a classic sweet loaf. Make this simple recipe for breakfast, brunch, dessert, and everything in between.
If you like banana desserts, you’ll love this banana spice cake with cream cheese frosting and this extra thick banana milkshake.
The only thing better than a classic loaf of banana bread is moist banana bread with gooey chocolate chunks. Whether you're looking to use up those extra bananas sitting on your counter or just craving something sweet, this chocolate chunk banana bread is hard to beat.
With the perfect combination of sweet bananas and gooey chunks of chocolate in every bite, this banana bread is super moist, delicious, and easy to make. Once you try it, you’ll never go back to regular banana bread!
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Why You’ll Love This Recipe
- Takes just 15 minutes to prep
- Super moist with a ton of flavor
- Perfect for breakfast, brunch, or dessert
- Great make-ahead treat that freezes well
Ingredients
All-purpose flour: We recommend using all-purpose flour for this recipe. Finely ground whole wheat flour may work here for a nuttier flavor and a bit more texture. To learn more about the difference, take a look at our post about baking with all-purpose flour.
Butter: We like to use salted butter in this recipe. Unsalted butter works as well–just add an extra pinch of salt.
Bananas: The key to moist and flavorful banana bread is super ripe bananas. The riper, the better!
Baking soda: Helps the bread rise and gives it a fluffy texture by reacting with the acidity in the bananas and sour cream. You can learn more about why baking soda is the right choice here from Sally’s Baking Addition’s guide on baking soda vs baking powder.
Sour cream: Makes the banana bread even more moist and rich. Plain greek yogurt can be used as a substitute if needed.
Chocolate chunks: We like to use semisweet chocolate chunks in this recipe, but feel free to use milk, dark, or bittersweet chocolate for variety. Chocolate chips also work well as an alternative.
✨Mix-In Ideas
Want to add a little crunch to your banana bread? Add about ¾ cup of chopped nuts like walnuts or pecans to the batter. You can also mix in some warm spices like cinnamon or nutmeg for extra flavor!
A full ingredient list with exact amounts can be found in the recipe card below.
How to Ripen Bananas
If you want to make this recipe but your bananas aren’t ripe enough, try these simple tricks to ripen them quickly:
Microwave method (2 minutes): Pierce the peel and microwave the bananas for 30 seconds to 1 minute, then let them cool.
Oven method (30 minutes): Bake the unpeeled bananas at 300°F for 20-30 minutes or until the peels turn black. Let them cool before use.
Paper bag method (1-2 days): Place bananas in a brown paper bag with an apple or ripe banana for 1-2 days.
🍌 Want more details on these ripening methods? Check out 3 Ways to Ripen Bananas Quickly According to a Plant Scientist from Food Network.
How To Make Chocolate Chunk Banana Bread
✏️ Prep Tip: Use Room Temperature Ingredients
Before getting started, let the eggs and sour cream sit out for 15–20 minutes. Warmer ingredients mix more evenly for a smoother batter.
make the batter
Step 1: In a large bowl, whisk the flour, salt, and baking soda until combined and set aside. Melt the butter in the microwave for 45-60 seconds, stirring as needed, and let it cool slightly before using.
Step 2: In a separate mixing bowl, beat together the melted butter, granulated sugar, and brown sugar until everything is well combined (about 2-3 minutes).
Step 3: Mash the bananas thoroughly and mix them into the batter. Beat in the eggs and the yolk one at a time until fully combined.
Step 4: Mix in the sour cream and vanilla extract. Gently stir in the flour mixture just until the ingredients are combined.
Step 5: Fold the chocolate chunks into the batter. Be careful not to overmix the batter to ensure the banana bread turns out soft and fluffy.
bake and serve
Step 6: Preheat the oven to 325°F. Lightly grease and flour a standard loaf pan (either a 9x5 or 8x4 pan works great). You can also line the pan with parchment paper for easy removal after baking.
Step 7: Pour the banana bread batter into the prepared loaf pan and sprinkle some additional chocolate chunks on the top. Bake for 1 hour or until the edges are a light golden brown and a toothpick inserted into the center comes out with moist crumbs.
Step 8: Let the banana bread cool in the pan for 10-15 minutes. Then, carefully transfer it from the pan to a wire rack to finish cooling. Once it has cooled completely, slice the loaf, serve, and enjoy!
Expert Tips
Measure the flour correctly. Flour gives bread structure, but too much makes it dry and dense. To accurately measure flour without a scale, spoon the flour into a dry measuring cup and level it off with a straight edge.
Use extra-ripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be. Bananas that are almost too ripe to eat (think lots of brown spots) have the perfect soft texture for blending into the batter, giving you a moist and delicious loaf.
Thoroughly grease and flour the pan. Lightly grease the loaf pan with butter or shortening and then lightly flour it. This will keep the bread from sticking to the pan and make it easier to remove once it's baked.
How To Store Banana Bread
Store your banana bread in an airtight container or sealed bag at room temperature for 3-5 days. It also keeps well in the fridge for about a week. For longer storage, keep it in the freezer for up to 3 months and just let it thaw before serving.
Recipe FAQ’s
The moisture in this bread comes from the melted butter, sour cream, and ripe bananas. They each add flavor, moisture, and the perfect texture.
Overmixing the batter or using too much baking soda can cause the bread to rise quickly and then collapse as it cools. To avoid this, mix just until the ingredients are combined and make sure to measure your baking soda accurately.
Yes, too much banana can make the bread soggy and dense. Stick to the recipe measurements for the best results.
Yes! Just thaw the bananas at room temperature, drain any excess liquid, and mash them before adding them to the recipe. For more tips, check out Sally’s Baking Addiction’s guide on how to freeze bananas for baking.
To keep chocolate chunks from sinking, toss them in a bit of flour before folding them into the batter. This helps them stay evenly distributed while baking.
More Banana Recipes
If you tried this Moist Chocolate Chunk Banana Bread or any other recipe on our blog, please leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Recipe
Chocolate Chunk Banana Bread
June 17, 2024Equipment
- Loaf pan
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter melted
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- 2 eggs
- 1 egg yolk
- 1 cup mashed bananas extra ripe
- ⅓ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chunks semisweet
Instructions
- In a large bowl, whisk together the flour, salt, and baking soda and set aside.
- Melt the butter in the microwave for 45-60 seconds, stirring as needed. Let it cool slightly before using.
- In a separate bowl, beat the melted butter, granulated sugar, and brown sugar until fullly combined (about 2-3 minutes).
- Mash the bananas thoroughly and mix them into the batter. Beat in the eggs and the yolk one at a time until fully combined.
- Mix in the sour cream and vanilla extract. Gently stir in the flour mixture just until combined. Fold in the chocolate chunks.
- Preheat the oven to 325°F. Lightly grease and flour a standard loaf pan (9x5 or 8x4). Pour the batter into the pan and sprinkle some extra chocolate chunks on top. Bake for 1 hour or until the edges are a light golden brown and a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to finish cooling. Once it's cooled, slice, serve, and enjoy!
Notes
- Let the eggs and sour cream come to room temperature before adding them to the batter.
- Salted butter provides the most flavor, but unsalted butter can also be used.
- Let the melted butter cool slightly before adding it to the batter.
- Measure the flour accurately by spooning it into a dry measuring cup and leveling it off with a straight edge.
- Use extra-ripe bananas for the best flavor and texture.
- Generally, 2-3 medium bananas will yield 1 cup mashed
- Either a 9x5 or 8x4 loaf pan is recommended.
- Line the pan with parchment paper for easy removal after baking.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Mallory says
This chocolate chunk banana bread is super soft, perfectly sweet, and so easy to make. The melty chocolate chunks and sweet banana flavor are the best combo. I love adding a handful of nuts or a pinch of warm spices to this recipe. Whether it’s for breakfast, brunch, or a quick treat, this bread never disappoints!