Chocolate Chunk Banana Bread

Perfect for leftover bananas.

This chocolate chunk banana bread is studded with chocolate chunks and topped with a sprinkle of brown sugar and mini chocolate chips to create a delicious crust. An extra chocolatey twist on banana bread if you will.

Why Chocolate Chunk Banana Bread?

I have tried so many banana bread recipes as there usually comes a time every month where bananas are ripe and you don’t want them to go to waste. Cue banana bread. But I felt like the crust of the bread had much to be desired.

Let’s be honest, this definitely leans more dessert….but hey, no one is stopping you from eating it as a breakfast bread.

Chocolate chunks are used in the actual batter. I buy the chunks of chocolate in a bag, but chopping up a chocolate bar would also work great. I find this creates a better ratio of chocolate to bread than a traditional chocolate chip.

Out of all the banana bread recipes I have made – this one has been the biggest hit by far!

Banana Bread Ingredients

Outside of chocolate chunks – the star of the show is a crispy, chocolate crust. A sprinkle of light brown sugar with the mini chocolate chips creates a nice texture change from the rest of the bread.

Very ripe bananas are key here for their texture and sweetness. This recipe uses about 4 medium/large bananas.

As usual, a loaf cake like this does take quite awhile to bake – about 50-60 minutes. I am partial to always sticking a toothpick in the center just to double check it’s done. Nothing worse than going through all the trouble to not have it turn out!

Side note – a smear of salted butter really helps to balance the sweetness of this banana bread! I hope you enjoy this recipe as much as we do.

Chocolate Chunk Banana Bread

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• Author: Aimee Iorio
• Total Time: 1 hour 20 minutes
• Yield: 8 large slices 1x

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Description

An extra chocolatey twist on banana bread – a sprinkle of brown sugar and mini chocolate chips create a delicious crust.

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Ingredients

Scale 1x2x3x

• 1 ½ cups ripe bananas, mashed (about 4 bananas)
• 1 large egg
• 2 egg whites
• ½ cup white granulated sugar
• ½ cup brown sugar, packed; plus 1 tablespoon for topping
• 4 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ cup heavy cream
• ¾ cup chopped chocolate or chocolate chunks
• ½ cup mini chocolate chips

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Instructions

1. Melt ½ stick or 4 tablespoons of unsalted butter and let cool.
2. Preheat your oven to 350°F and grease your 9×5 loaf pan. 
3. In a bowl, mash your bananas with a fork or potato masher until you have 1 ½ cups.
4. In a stand mixer with the paddle attachment or in a bowl, mix ½ cup granulated white sugar, ½ cup brown sugar, and 4 tablespoons melted butter. Scrape down the sides as needed until fully combined.  
5. Mix in 1 whole egg, 2 egg whites, and 2 teaspoons vanilla until fully combined. 
6. Add in 1 ½ cups mashed banana and ¼ cup heavy cream. Stir until just combined, don’t over mix. 
7. In a separate bowl, combine 1 ¾ cups all purpose flour, 1 teaspoon baking soda, and ¼ teaspoon baking powder.
8. Pour the flour mixture into your wet mixture and stir until combined. 
9. Fold in ¾ cup chocolate chunks.
10. Pour into your greased loaf pan.
11. Sprinkle 1 tablespoon brown sugar over the top of the mixture and top with ½ cup mini chocolate chips spread out in an even layer.
12.  Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. 
13. Let cool for at least 30 minutes to allow the topping to set before slicing. Enjoy!

Notes

You can use chocolate chips in the batter if it is all you have on hand – I prefer chocolate chunks or chopped chocolate.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Breakfast
• Method: Oven