Banana Chocolate Chunk Bread
Moist, rich, and bursting with flavor, this Banana Chocolate Chunk Bread is the ultimate treat for banana bread and chocolate lovers alike. Made with ripe bananas and Greek yogurt for a tender, melt-in-your-mouth crumb, this recipe combines the sweetness of brown sugar with the indulgence of gooey semi-sweet or dark chocolate chunks. The optional addition of chopped walnuts or pecans lends a delightful crunch, making each slice a textural masterpiece. Perfectly balanced with a touch of vanilla and a hint of salt, this loaf bakes to golden perfection in just over an hour. Whether enjoyed warm straight from the oven, as a comforting breakfast, or a decadent dessert, this banana chocolate chunk bread delivers homemade goodness in every bite. Plus, it’s easy to prepare with simple pantry staples, making it a must-try recipe for bakers of all levels.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 cup Unsalted butter, melted
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.33 cup Greek yogurt or sour cream
- 1 cup Chocolate chunks (semi-sweet or dark)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
Stir in the melted butter, brown sugar, and granulated sugar until well combined.
Add the egg and vanilla extract to the bowl and mix until incorporated.
In a medium bowl, whisk together the flour, baking soda, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix.
Gently mix in the Greek yogurt or sour cream until the batter is smooth.
Fold in the chocolate chunks and, if using, the chopped nuts.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the banana chocolate chunk bread. Store leftovers wrapped tightly in cling film or in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
Nutrition Facts
Calories |
5009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.0 g | 404% | |
| Saturated Fat | 168.4 g | 842% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 528.2 g | 192% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 307.1 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 470 mg | 36% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
