Looking for a classic chocolate chunk banana bread recipe? You’ve come to the right place! This super moist banana bread recipe is loaded with big chocolate chunks and bakes perfectly moist and delicious every time.
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{Introduction 2-3 short paragraphs that include what the recipe is about and what it will teach the audience}
What do I need to make banana bread with chocolate chunks?
- Ripe bananas – bananas that are mostly brown and spotty are the best. As bananas ripen, they become very sweet. You’ll need three ripe bananas for this recipe.
- Vegetable oil – vegetable oil is the secret to keeping any quick bread recipe moist. However, you can also substitute unflavored coconut oil for a healthier option.
- Granulated sugar
- Eggs – large eggs at room temperature are ideal.
- Lemon juice – yep, I know this sounds unconventional for a banana bread recipe, but trust me on this. The acidity of the lemon juice acts to balance the sweetness and creates a wonderfully flavorful banana bread.
- All-purpose flour – you can substitute a gluten-free flour like King Arthur Gluten Free AP Flour or whole wheat flour as well.
- Baking soda
- Baking powder
- Salt – very helpful in balancing the flavors. Don’t leave this ingredient out.
- (Optional) Chopped walnuts – walnuts are fantastic in banana bread, however, if you have a nut allergy or prefer to not use nuts, you can leave them out. I will say, they add an amazing crunch to every bite!
- Chocolate chunks – you can use these larger chocolate chunks from Enjoy Life, which are great for baking. Another option is to roughly chop a semi-sweet baking bar. You can also use milk, semi-sweet or dark chocolate chips.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make banana bread?
Start by mixing the wet and dry ingredients separately. Gradually add the dry ingredients to the wet ingredients, stopping to scrape down the sides of the mixing bowl.
I usually mix the batter manually with a large whisk, but you could also use a hand mixer.
Once the wet and dry ingredients are fully mixed, add in the chocolate chunks and fold together with a rubber scraper.
What size of pan is best for making banana bread?
Choose two, 9 x 5″ loaf pans that have been lined with parchment paper. I prefer to use parchment paper over non-stick spray, as it is much easier to lift the bread out of the pan with paper than risk to bread sticking in the pan with spray.
Pour the batter into two lined 9 x 5″ pans, evenly dividing the batter between the two. I like to use binder clips to keep the parchment paper in place when pouring the batter into the pans. The clips keep the paper in place so it doesn’t slide.
Once the batter has been poured into the pans, remove the clips from the edges of the pans before baking.
Ingredient Substitutions and Recommendations:
- Flour: Instead of all-purpose flour, you can substitute whole wheat flour, or gluten-free flour, like King Arthur Gluten Free Flour.
- Sugar: To cut down on refined sugar you can substitute the refined sugar for Whole Earth Granular monk fruit sweetener. It’s a great granular sweetener that bakes well in breads and muffins.
- Nuts: If you or someone in your household has a nut allergy, it is completely fine to omit the nuts from this recipe.
- Why lemon juice? Yes, I realize that lemon juice is not a traditional ingredient in banana bread. However, I’ve been baking banana bread recipe for over 30 years. I will say that the addition of lemon juice takes the flavor over the top. It balances the sweetness and flavor of the loaf beautifully. I highly recommend using lemon juice and will never NOT use it in these banana bread recipes.
Frequently asked questions about making banana bread:
For two 9 x 5″ loaves, the bread will need to bake for approximately 45-50 minutes at 350 degrees. To test for doneness, insert a toothpick into the center of one of the loaves. If the toothpick comes out clean and crumb-free, the bread is done baking.
I prefer to use a 9 x 5″ loaf pan. You could use a larger loaf pan, but I often find the the edges become over-browned before the center of the loaf completes baking.
Yes, banana bread can be stored at room temperature. Once the bread has completely cooled to room temperature, store the bread in a resealable container to prevent the bread from drying out.
Yes, banana bread loaves can be frozen. I recommend keeping the bread wrapped in the parchment paper it bakes in and storing it in a freezer (zip-top) bag. The bread will keep for up to three months in the freezer.
Love chocolate chunks and chocolate chips? Here are some of our favorite recipes with chocolate baked in:
- Peanut Butter Chocolate Chip Oatmeal Bars
- Pumpkin Chocolate Chip Protein Muffins
- Peanut Butter Banana Baked Oatmeal with Chocolate Chunks
- Healthier Double Chocolate Muffins
- Banana Protein Muffins with Chocolate Chips
- Peanut Butter Banana Muffins with Chocolate Chunks
- Thick and Chewy Triple Chocolate Cookies by Kylie Cooks
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Super Moist Chocolate Chunk Banana Bread
Equipment
Ingredients
Wet Ingredients:
- 3 ripe bananas mashed
- 1 cup granulated sugar
- ½ cup vegetable oil
- 4 ½ teaspoons lemon juice
- 1 ½ teaspoons vanilla extract
Dry Ingredients:
- 2 cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chunks divided
Optional:
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees. Line two 8" x 5" loaf pans with parchment paper. Helpful tip: secure paper to edges of pan with binder clips. This prevents paper from sliding when batter is added to pan. Set pans aside.
- In mixing bowl, combine mashed bananas with oil, eggs, sugar, vanilla and lemon juice. Mix until all ingredients are well combined.
- In another bowl, whisk together the dry ingredients; flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, using a large whisk to combine. Stir the batter until just combine and until there are no more lumps.
- With a rubber scraper, fold in 3/4 cup of the chocolate chunks, reserving the remaining 1/4 cup for topping the loaves. If using chopped nuts add these in as well.
- Evenly divide the batter into the two prepared pans.
- Remove the binder clips from the edges of the pans (if you were using to secure the parchment paper) and place loaves in oven. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted comes out clean and crumb free.
- Let the loaves cool 10-15 minutes before slicing.
Notes
Nutrition
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