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–+ servings
Chocolate chunk banana bread on a wooden cutting board with two slices cut out and on the side of it.

Chocolate Chunk Banana Bread

This chocolate chunk banana bread combines overripe bananas and chocolate chunks to create the most moist banana bread recipe ever! Baked with simple ingredients that you should already have in your kitchen, you're going to love how easy it is to make!
5 from 2 votes
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Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Author: Jamie

Equipment

Ingredients

  • 1 1/2 cups mashed bananas 3-4 medium bananas
  • 3/4 cup salted butter melted
  • 1 cup granulated sugar
  • 2 tablespoons milk dairy or non-dairy works
  • 1/2 cup sour cream full fat
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups chocolate chunks or chocolate chips

Instructions

  • Preheat the oven to 350℉. Prepare the loaf pan with parchment paper or grease it and lightly coat with flour. In a medium bowl, mash the bananas with a fork. Set aside.
  • Add the butter to a large glass mixing bowl or microwave-safe bowl. Melt in the microwave in 30-second increments until the butter is melted. Add the sugar, milk, sour cream, vanilla extract, and eggs to the bowl and whisk.
  • In a separate medium bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the bowl of wet ingredients, making sure to scrape the sides of the bowl to incorporate all the ingredients. Mix until just combined. There should be no dry spots in the batter. Finally, fold in the chocolate chunks.
  • Pour the banana bread batter into the prepared pan and bake for 70-80 minutes. The banana bread will be done when the top is golden brown and if you stick a wooden toothpick in the center of the loaf no wet batter sticks to the toothpick (moist crumbs are fine). Allow it to cool in the pan for about 20 minutes before transferring to a wire rack. Slice and serve with butter!

Notes

Helpful Hint:
If you notice the top of your banana bread browning too quickly, tent some aluminum foil over it to prevent it from burning or getting too dark. 
Storage:
Store in an airtight container at room temperature for up to 5 days. Alternatively, you can store it in the refrigerator.
To freeze, first wrap in plastic wrap, then put in an airtight container for up to 2 months. Thaw to room temperature before eating.

Nutrition

Serving: 1slice | Calories: 496kcal | Carbohydrates: 58g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 358mg | Potassium: 327mg | Fiber: 4g | Sugar: 34g | Vitamin A: 590IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg
Calories: 496kcal
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