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Breads & Quick Breads

Chocolate Chunk Banana Bread

This chocolate chunk banana bread is a classic, quick, easy, and loaded with rich chocolate chunks! This recipe uses my 8 Ingredient Banana Bread recipe as a base, which is the easiest, most simple banana bread recipe you will find! Perfect for overripe bananas or that stash you have in the freezer. My favorite chocolate chunks to use in breads and cookies are these chocolate chunks, they stay soft even after baking.

One tip I stand by for no-fuss banana bread, is greasing and lining your loaf pan. There is nothing more annoying than having the bottom of your bread stick to the pan. I recommend heavily greasing the pan with cooking spray or butter, and cutting a small rectangle of parchment paper to lay on the bottom of the greased pan. This recipe is also freezer friendly, allow to cool completely and slice before freezing.

If you like this chocolate chunk banana bread, try these other versions!

8 Ingredient Banana Bread

Cinnamon Swirl Banana Bread

Chocolate Chunk Banana Muffins

Orange Banana Bread with Orange Glaze

Instructions

Preheat your oven to 350 degrees F, grease or line a 9×5 loaf pan, set aside.

In the bowl of a hand or stand mixer fitted with a paddle attachment cream together the softened butter and sugar until light and fluffy, 3-4 minutes. Add in the eggs one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix to incorporate.

In a separate mixing bowl combine the flour, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated, careful not to overmix. Fold in the chocolate chunks. Pour the batter into the greased load pan and bake at 350 for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing. This is best served immediately, but will keep in an airtight container for 3-4 days or wrapped tightly in the freezer for 4-6 months!

Notes

** I highly recommend, greasing and lining the loaf pan so the bottom doesn’t stick. A small piece of parchment paper on the bottom of the greased loaf pan makes all the difference.

**If desired, reserve a few chocolate chunks to press on top of the loaf prior to baking!

Chocolate Chunk Banana Bread

5 from 3 votes
Course: Bread, Quick Bread
Keyword: Banana Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 Loaf
Author: The Hearty Life
Cost: $
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Equipment:

  • Loaf Pan

Ingredients: 

  • 1 Stick Unsalted butter, softened
  • 1 cup Granulated Sugar
  • 2 Eggs, room temperature
  • 3-4 Large, Ripe Bananas, mashed
  • 1 tbsp Vanilla Extract
  • 1 1/4 cups All-purpose Flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Chocolate Chunks

Instructions:

  • Preheat your oven to 350 degrees F, grease or line a 9×5 loaf pan, set aside.
  • In the bowl of a hand or stand mixer fitted with a paddle attachment cream together the softened butter and sugar until light and fluffy, 3-4 minutes. Add in the eggs one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix to incorporate.
  • In a separate mixing bowl combine the flour, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated, careful not to overmix. Fold in the chocolate chunks. Pour the batter into the greased load pan and bake at 350 for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.
    Allow to cool slightly before slicing. This is best served immediately, but will keep in an airtight container for 3-4 days or wrapped tightly in the freezer for 4-6 months!

Notes:

** I highly recommend, greasing and lining the loaf pan so the bottom doesn’t stick. A small piece of parchment paper on the bottom of the greased loaf pan makes all the difference.
**If desired, reserve a few chocolate chunks to press on top of the loaf prior to baking!

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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