Super Moist Chocolate Chunk Banana Bread

Erin Indahl-Fink

Need a super moist chocolate chunk banana bread recipe? This classic banana bread with chocolate chunks is easy to make and the perfect treat when you're craving chocolate.

No ratings yet

Chocolate chunk banana bread slices with two slices on their side.

Print Recipe Remove Ads Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Desserts, Breads

Cuisine American

Servings

Calories 272 kcal

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

Storage: banana bread can be left out at room temperature, however, it will only last 2-3 days at most. For best results, refrigerate any leftovers in an airtight container. Refrigerated, the banana bread will last up to 5-7 days.

Freezing: Banana bread loaves do well frozen. Freeze whole or sliced loaves in an airtight container or freezer bag for up to 3 months.

Nutrition

Serving: 1gCalories: 272kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 1mgSodium: 156mgPotassium: 175mgFiber: 2gSugar: 19gVitamin A: 20IUVitamin C: 3mgCalcium: 21mgIron: 2mg

Keyword chocolate chunk banana bread, chocolate chunk banana bread recipe, banana bread with chocolate chunks

Tried this recipe?Let us know how it was!