Chocolate Chunk Banana Bread

Three slices of moist banana bread with chocolate chips on a white, speckled plate. The bread appears soft and rich, creating a warm, inviting feel.

With just 10 simple pantry ingredients, you can make the best chocolate chunk banana bread ever! This banana bread is super soft, moist, and packed with melty chocolate chunks.

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 318

Author Gabby Kislanko

Equipment

Ingredients

½ cup butter (dairy free or regular), melted
2 eggs
1½ cup ripe mashed bananas (3-4 ripe bananas)
1 tsp vanilla extract
¾ cup light brown sugar
1 tsp baking soda
¾ tsp ground cinnamon
1⅔ cup all-purpose flour
¼ tsp salt
¾ cup semisweet chopped chocolate or chocolate chips, plus more for topping (regular or dairy free)

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease and line a 8x4 or 9x5 inch loaf pan with parchment paper, leaving some hanging over the sides to make it easy to remove the loaf later.
Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs and vanilla.
Whisk in brown sugar.
Mash the bananas with a fork to remove large clumps. Measure out 1½ cups of mashed banana* and mix it in with the other liquid ingredients.
Pour in the flour, cinnamon, salt, and baking soda, then whisk. Stir in the chocolate chunks.
Pour the batter into the lined loaf pan and bake in preheated oven for 55-75 minutes. Sprinkle more chocolate chunks on top if desired. Check on the banana bread after 45 minutes and if the top is getting too brown, loosely cover the pan with tin foil.
Remove from oven when a toothpick inserted in the middle of the loaf comes out clean. Let cool before removing from the pan.

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.

Chocolate Chips and Nuts: The recipe calls for mini chocolate chips, but you can also use regular ones. You can also add chopped walnuts, pecans, or other nuts.

Mashed Banana: This recipe calls for exactly 1½ cups of mashed bananas, so measuring it out is an important step. If you have more than 1½ cups, discard the rest because adding more could affect how the recipe turns out.

Banana Muffins: This recipe yields 16-18 banana bread muffins. Fill muffin liners to 3/4 full and bake at 350°F for 18-23 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Whole Wheat Banana Bread: If you want to make healthier whole wheat banana bread, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.

Storage and Freezing Instructions:

Store in an airtight container or wrapped in aluminium foil at room temperature for up to 4 days. Freeze for up to 3 months by wrapping individual slices or whole loaf in tin foil and placing in a Ziploc bag. Thaw in the fridge or at room temperature.

Recipe modified in 2025: Some readers had expressed that the banana loaf was a little too moist. I retested the recipe and reduced the banana from 2 cups to 1½ cups and increased the oven temperature from 325°F to 350°F and the result was still perfectly moist, but a bit less than before. If you loved the old recipe, I wanted to make sure I kept the record of it.

Nutrition