This Chocolate Chunk Banana Bread recipe is ultra-moist, rich with banana flavor, and loaded with melty pockets of chocolate in every bite. The combination of ripe bananas, brown sugar, and a touch of cinnamon makes it cozy and flavorful—while the Greek yogurt keeps it extra tender. Perfect for breakfast, dessert, or an afternoon snack.
Chocolate chunk banana bread is the best sweet treat in my opinion! If you want to take it to the next level of flavor, I would recommend my Brown Butter Chocolate Chip Banana Bread.
However, if you aren’t into chocolate, try my 5 Ingredient Vegan Banana Bread. This recipe makes for an easy, quick bread for breakfast.
If you’re looking for another quick breakfast option, try my Microwave Baked Oats. You still get the banana flavor, but with oats! This recipe is a busy morning lifesaver and is ready to serve in under ten minutes.
Table of Contents
Why You’ll Love This Recipe
- Extra Moist Texture: Thanks to ripe bananas, melted butter, and Greek yogurt.
- Chocolate in Every Bite: Chopped chocolate chunks create pockets of gooey goodness.
- One-Bowl Batter: Minimal cleanup for maximum payoff.
- Freezer-Friendly: Slice and freeze for quick treats any time.
Ingredients & Substitutions
- Ripe Bananas: Use bananas with plenty of brown spots for the best flavor and natural sweetness.
- Unsalted Butter: Melted for a richer, denser crumb. Salted butter can be used; reduce added salt to ¼ teaspoon.
- Light Brown Sugar: Adds moisture and a subtle molasses flavor. You can substitute granulated sugar, but the loaf will be lighter in flavor and slightly sweeter.
- Eggs: Bind the batter and add structure.
- Plain Greek Yogurt: Keeps the bread tender and adds tang. Sour cream works as a substitute.
- Vanilla Extract: Balances sweetness and adds depth.
- Ground Cinnamon: Warm spice that complements banana and chocolate.
- All-purpose Flour: Measured correctly for the best texture (spoon and level or weigh).
- Baking Soda: Helps the bread rise and keeps it light.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chocolate Chunks: Use a chopped chocolate bar for varied sizes and extra gooey texture. Chocolate chips work in a pinch.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chocolate Chunk Banana Bread
Quick Overview
- Mix wet ingredients.
- Add dry ingredients.
- Transfer to a loaf pan.
- Bake & cool.
Step by Step Instructions
Quick Tip From Bri
Mash bananas until mostly smooth but with a few small chunks for extra texture in the bread. When folding in the dry ingredients and chocolate, stir gently to keep the crumb tender and the chocolate from sinking.
- Mix Wet Ingredients: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper leaving some overhang for easy removal. In a large mixing bowl, whisk the bananas, melted butter, brown sugar, eggs, and vanilla until fully combined.
- Add Dry Ingredients: Add the flour, baking soda, cinnamon, and salt on top of the wet mixture. With a fork, gently whisk the dry ingredients on top of the wet without combining them. Finally fold them into the wet until just combined. Fold in the chocolate chunks.
- Transfer: Pour the batter in the prepared loaf pan. Sprinkle coarse sugar or more chocolate on top if desired.
- Bake & Cool: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover the pan with aluminum foil halfway through. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Serving Suggestions
I would serve this delicious chocolate chunk banana bread warm with ice cream as a dessert, like this No Egg Vanilla Ice Cream. If you’re taking this as a quick treat on the go, I would pair it with a tasty drink, like my Instant Pot Hot Chocolate or my Chai Tea Latte Recipe for an afternoon pick-me-up!
Expert Tips
- Don’t Overmix: Stir until just combined to avoid a dense loaf.
- Add More Chocolate: Don’t forget to sprinkle more chocolate on top.
- Check on Your Loaf: Check your bread at the 55-minute mark.
Most Common Mistakes
- Using Underripe Bananas: Bananas without brown spots won’t give enough sweetness or depth of flavor. Wait until they’re soft and speckled.
- Overmixing the Batter: This develops too much gluten, making the bread dense instead of tender. Fold gently until just combined.
- Not Measuring Flour Correctly: Too much flour will dry out the loaf. Spoon and level, or weigh for accuracy.
- Skipping the Parchment Paper: Without it, the bread can stick to the pan and break apart when removing.
- Uncover Halfway Through: Be sure to remove the foil from the top halfway through, so your bread doesn’t overbrown on top.
- Overbaking: Even a few extra minutes can dry out the bread. Check for doneness with a toothpick starting at 50 minutes.
Additions & Variations
- Chocolate Variety: Mix milk, dark, or semi-sweet chocolate for a more complex flavor.
- Nutty Twist: Fold in ½–¾ cup chopped walnuts or pecans.
- Coconut Flair: Add ½ cup shredded unsweetened coconut for texture and sweetness.
- Spiced Version: Add ¼ teaspoon nutmeg or ¼ teaspoon cardamom for extra warmth.
Storage & Reheating
- Room Temperature: Store banana bread in an airtight container or wrapped tightly in foil for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week. Bring to room temperature or warm slightly before serving.
- Freezer: Slice and wrap each piece in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.
Reheating: For that fresh-baked texture, microwave a slice for 15–20 seconds or toast lightly in the oven/air fryer. Add a pat of butter or drizzle of peanut butter for an extra treat.
More Bread Recipes
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Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup (200 g) packed light brown sugar
- 1 1/2 cups (345 g) mashed ripe banana
- 2 large eggs
- 1/2 cup (120 g) plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups (195 g) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (6 ounces; 170 g) chopped chocolate or chocolate chunks
Instructions
- Mix Wet Ingredients: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper leaving some overhang for easy removal. In a large mixing bowl, whisk the bananas, melted butter, brown sugar, eggs, Greek yogurt, and vanilla until fully combined.1/2 cup (1 stick) unsalted butter, melted, 1 cup (200 g) packed light brown sugar, 1 1/2 cups (345 g) mashed ripe banana, 2 large eggs, 2 teaspoons vanilla extract, 1/2 cup (120 g) plain Greek yogurt
- Add Dry Ingredients: Add the flour, baking soda, cinnamon, and salt on top of the wet mixture. With a fork, gently whisk the dry ingredients on top of the wet without combining them. Finally fold them into the wet until just combined. Fold in the chocolate chunks.1 1/2 teaspoons ground cinnamon, 1 1/2 cups (195 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 cup (6 ounces; 170 g) chopped chocolate or chocolate chunks
- Transfer: Pour the batter in the prepared loaf pan. Sprinkle coarse sugar or more chocolate on top if desired.
- Bake & Cool: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover the pan with aluminum foil halfway through. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t Overmix: Stir until just combined to avoid a dense loaf.
- Check Early: Oven times vary; start checking at 50 minutes to prevent overbaking.
- Measure Flour Correctly: Too much flour will dry out the loaf. Spoon and level, or weigh for accuracy.
- Don’t Skip the Parchment Paper: Without it, the bread can stick to the pan and break apart when removing.
- Don’t Add the Chocolate Too Early: Mixing chocolate into hot melted butter or warm batter can cause it to melt before baking, leading to streaky batter instead of pockets of chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
