Banana Bread With Dark Chocolate Chunks Recipe

I absolutely adore this banana chocolate chunk bread recipe because it’s the perfect fusion of comfort food with a decadent twist, thanks to the ripe bananas and rich dark chocolate. Plus, it’s incredibly satisfying to create something so wholesome and indulgent with just a few simple ingredients that tap right into my nostalgia.

The fragrant scent of warm, freshly baked banana bread filling my kitchen brings me such solace. My recipe uses dark chocolate—lots of it—and ripe bananas to give the bread not just sweetness but also depth of flavor.

By using all-purpose flour, a touch of vanilla, and some everyday yogurt, I get just the right tender crumb.

Ingredients

All-purpose flour: Supplies framework; offers something for your body to convert into energy.

Sodium bicarbonate: Leavening agent; helps the bread rise.

Moist sweetness comes from brown sugar, which is partially molasses.

Natural sugars and moisture; richness in potassium make:
Chunks of Dark Chocolate: Deep chocolate flavor; rich in antioxidants.

Butter without salt: Adds richness; contributes to moisture and flavor.

Yogurt or Sour Cream: Provides moisture and a sour flavor; ensures tenderness.

Ingredient Quantities

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 3/4 cup (150g) packed brown sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 3 large ripe bananas, mashed (about 1 and 1/2 cups)
• 1 cup (175g) dark chocolate chunks
• Optional: 1/2 cup (65g) chopped nuts like walnuts or pecans

Instructions

1. Warm your oven to 350 °F (175 °C) and prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper.

2. In a medium bowl, combine the flour, baking soda, and salt. Whisk until thoroughly mixed. Set aside.

3. In a big bowl, blend together the melted butter and brown sugar. Stir them until they’re harmonious.

4. Beat the eggs, one at a time, into the mixture, then stir in the yogurt or sour cream and the smooth-as-silk vanilla extract.

5. Stir the mashed bananas into the mixture until it is just combined.

6. Combine the wet ingredients and the dry ingredients, mixing with moderate speed until no dry bits remain. As soon as the last bit of dry material disappears, stop mixing. If you had a hand in the mixing, you might be tired by now, but in the interests of a truly tender and light muffin, no more mixing!

7. With minimal effort, mix in the dark chocolate chunks and, if your heart desires, the chopped nuts.

8. Pour the batter into a loaf pan that has been prepped, and use a spatula to make the top as smooth as possible.

9. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a couple of moist crumbs.

10. Let the banana bread cool for about 15 minutes in the pan. Then transfer it to a wire rack to cool completely. Enjoy the bread warm or at room temperature.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Parchment paper (optional, for lining)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Spatula
8. Wooden spoon or mixing spoon
9. Measuring cups and spoons
10. Wire rack

FAQ

• Can I use whole wheat flour instead of all-purpose flour?Certainly! It is possible to use whole-wheat flour in the recipe for banana bread. However, the resultant product might be denser than you would like. For a better-textured loaf, consider this: use half whole-wheat flour and half all-purpose flour. The recipe might still be healthier than the average banana bread, but your mom won’t know that when she takes the first bite.
• What can I use as a substitute for brown sugar?You can replace it with granulated sugar, but the flavor might be slightly less rich. You could also try coconut sugar or honey for a different taste.
• Can I use milk chocolate instead of dark chocolate?Certainly! You may use milk chocolate chunks in place of the semisweet chocolate if a sweeter flavor is your preference.
• Is it necessary to use yogurt or sour cream?Moisture and tenderness come from the yogurt or sour cream. If you find yourself without either, use 1/3 cup milk. The texture will be slightly different but will still yield edible results.
• How ripe should the bananas be?For the best flavor and sweetness in the bread, the bananas must be very ripe and have lots of brown spots.
• Can I make this recipe vegan?Certainly! Utilize a yogurt made from plants, replace butter with coconut oil or a vegan margarine, and use flax eggs or a commercial egg replacer in place of whole eggs. Finally, check that the chocolate is free from dairy.
• How can I store leftover banana bread?Keep in a sealed container at room temperature for as long as 3 days or in a refrigerated space for up to 1 week. An excellent option for longer-term storage is to seal in a container and freeze, for as long as 3 months.

Substitutions and Variations

All-purpose flour: Whole wheat flour or a blend of gluten-free flours may be used in the same amount as a substitute.
Butter without salt: Use coconut oil or vegetable oil instead, in the same amount that you would use for butter.
Brown sugar: Use white granulated sugar or coconut sugar (same quantity) in its stead.
Unflavored yogurt or sour cream: Use the same quantity of Greek yogurt or buttermilk for a substitute.
Bits of dark chocolate: Use semi-sweet chocolate chips or milk chocolate bits in the same amount.

Pro Tips

1. Enhance the Flavor Toast the chopped nuts (if using) in a dry skillet over medium heat for a few minutes until golden and fragrant before adding them to the batter. This will bring out a richer nutty flavor.

2. Butter and Brown Sugar Integration Make sure the melted butter is only slightly cooled when mixing with the brown sugar, as this will help dissolve the sugar better, creating a smoother texture and more evenly distributed sweetness.

3. Optimal Banana Selection Use bananas that are very ripe with lots of brown spots. The riper the bananas, the sweeter and more flavorful your bread will be. You can even roast bananas in the oven for a few minutes to enhance their sweetness if they are not ripe enough.

4. Yogurt or Sour Cream Hack For added flavor and moisture, consider using flavored yogurt (like vanilla or banana) instead of plain, or a half-and-half mix of yogurt and sour cream.

5. Avoid Overmixing When combining the wet and dry ingredients, mix until just combined. Overmixing can cause the gluten in the flour to develop too much, leading to a denser bread. A light hand ensures a tender crumb.