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.
Servings: 1 Loaf
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 9x5-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
Calories: 3834kcal | Carbohydrates: 533g | Protein: 56g | Fat: 169g | Saturated Fat: 99g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Trans Fat: 4g | Cholesterol: 587mg | Sodium: 2517mg | Fiber: 29g | Sugar: 322g