Chocolate Chunk Banana Bread

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Chocolate Chunk Banana Bread

This chocolate chunk banana bread is moist, tender, and loaded with melted dark chocolate in every slice. One bowl, one loaf pan, and about an hour in the oven.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, brunch, Dessert, Snack

Cuisine: American

Keyword: banana bread with chocolate chunks, banana bread with greek yogurt, chocolate banana bread, chocolate chunk banana bread, dark chocolate banana bread, greek yogurt banana bread

Servings:

Calories: 322kcal

Author: Viana Boenzli

Ingredients

1 ¾ cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup butter, softened to room temperature
½ cup granulated sugar
2 Tablespoons light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
¼ cup plain Greek yogurt (or sour cream)
2 cups overripe bananas (about 4 large bananas)
4 ounces dark chocolate, 60%-70% cacao, chopped (about 1 cup)

Instructions

Preheat your oven to 350°F and grease a 9x5 loaf pan.
Mash the bananas in a small bowl with a fork until mostly smooth. A few lumps are fine.
2 cups overripe bananas (about 4 large bananas)
In a separate bowl, mix together the flour, baking soda, salt, and cinnamon. Set aside.
1 ¾ cup all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon
In a stand mixer or with a handheld mixer, beat the butter, granulated sugar, brown sugar, and vanilla together until light and fluffy, about 2-3 minutes.
½ cup butter, softened to room temperature, ½ cup granulated sugar, 2 Tablespoons light brown sugar, packed, 1 teaspoon vanilla extract
Add the eggs, Greek yogurt, and mashed bananas to the mixer and mix until combined.
2 large eggs, at room temperature, ¼ cup plain Greek yogurt (or sour cream), 2 cups overripe bananas (about 4 large bananas)
Now add the dry ingredients to the wet ingredients and mix just until combined. Overmixing can make the bread dense, and we're not here for that.
Finally, gently fold in the chocolate chunks with a spatula.
4 ounces dark chocolate, 60%-70% cacao, chopped (about 1 cup)
Pour the batter into your prepared loaf pan. Place a few extra chocolate chunks on the top of the batter so you get those melty chocolate pieces on top when it bakes.
Bake for 60 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top is browning too fast, loosely tent it with foil around the 45-minute mark.
Let it cool in the pan for at least 15 minutes before slicing. Or don't. No judgment here. Enjoy!

Notes

For best results, use bananas that are very ripe -- black and mushy is perfect.
If your bananas aren't ripe enough, pop them unpeeled in a 300°F oven for 15-20 minutes until the skins turn black.
Press a few extra chocolate chunks into the top of the batter before baking for melty chocolate pieces on top.
If the top is browning too fast, loosely tent with foil around the 45 minute mark.
Store wrapped tightly at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition