Chocolate Chunk Banana Bread
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If you’re still using chocolate chips in banana bread, we’re about to change your mind. Chocolate chunks don’t just add flavor—they create melty pockets of chocolate that make every bite better. Once you try it, you’ll never go back.
Banana bread is already a classic, but adding chocolate chunks takes it in a whole new direction. Instead of little bits of chocolate scattered throughout, you get rich, gooey pockets of chocolate that are the perfect match for this soft, sweet bread. It’s the kind of simple upgrade that makes a difference without adding any extra effort. Just swap in chunks, bake, and enjoy.
Chocolate Chunk Banana Bread
Ingredients
- 1 cup white sugar
- 1/2 cup vegetable oil or melted butter
- 1 large egg
- 1/4 cup sour cream or Greek yogurt
- 2 cups flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3 large ripe bananas mashed
- 3/4 cup chocolate chunks divided
- 1/2 cup chopped walnuts optional
- Additional chocolate chunks or walnuts for topping optional
Instructions
- Preheat the oven to 325°F.
- Spray 9 X 5” loaf pan with cooking spray. Line the bottom and long sides with parchment paper, and spray paper with baking spray.
- In a mixing bowl, combine sugar and oil. Mix well.1 cup white sugar, 1/2 cup vegetable oil
- Add egg, sour cream, and vanilla. Mix until smooth.1 large egg, 1/4 cup sour cream, 1 teaspoon vanilla extract
- Add flour and baking soda. Blend just until flour is incorporated; do not overmix.2 cups flour, 1 teaspoon baking soda
- Stir in mashed bananas until just combined.3 large ripe bananas
- Gently fold in 1/2 cup of the chocolate chunks and walnuts (if using).3/4 cup chocolate chunks
- Pour batter into the prepared pan.
- Sprinkle remaining 1/4 cup of chocolate chunks (and additional walnuts, if using) on top.
- Bake at 325°F for 45-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Allow to cool in the pan for at least five minutes before removing to a wire rack to cool completely.
Notes
Chocolate chunks can be substituted with chocolate chips or mini chocolate chips.
Nuts are optional; walnuts or pecans complement the chocolate nicely.
For a cinnamon-chocolate topping, combine chocolate chunks with a sprinkle of cinnamon-sugar before baking.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Pro Tips
Our recipe works best in a 9×5-inch loaf pan. If using an 8×4-inch pan, check earlier, usually 40–50 minutes is enough. The batter also makes great muffins, bake them for 18 to 22 minutes.
The batter is thick enough that chocolate chunks shouldn’t sink. If you want extra insurance, toss them in a teaspoon of flour before folding in. Just know, we didn’t do that in the test kitchen.
Let the loaf rest in the pan for at least 10 minutes before removing from the pan. Allow it to cool for another 10 minutes or so before cutting, this will prevent the middle from turning gummy.
I’ve been asked “Can I use frozen bananas for banana bread?” So we wanted to cover that, yes you can! We have tested this recipe with fresh and frozen.
- If you’re anything like us, banana bread doesn’t happen when the bananas are perfectly ripe, cravings usually hit when we are out of bananas.
- That’s why now I keep bag of frozen sliced bananas in the freezer. We don’t even freeze fresh bananas, instead, we grab a 16-ounce bag at Wal-Mart, thaw and use the entire thing for this recipe.
- And here’s a secret: frozen bananas actually make better banana bread. Once they thaw, they’re extra soft, mash up in seconds, and the flavor is deeper, richer, and more intense than fresh.
Storing
Wrap tightly once cooled. It will stay moist and fresh for 3 days on the counter. At least that’s as far as we have tested it, there isn’t any left after that.
Wrap the bread in parchment papers, wax paper, or saran wrap, then place into a freezer baggie, or wrap in aluminum foil. Use within 3 months.
You can also pre-slice it and wrap individual slices. Wrap each slice individually before adding to a freezer baggie.
More Recipes for Banana Lovers
- Banana Pudding
- Classic Banana Nut Bread
- Banana Brownies
- No-Bake Banana Split Cake
- Banana Chocolate Chip Muffins
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.