Chocolate chunk banana bread
Updated: May 6
This banana bread is incredibly moist and packed with both banana and chocolate in every bite. I like to joke that I don't know why banana bread is considered a "bread" but honestly I find that many banana bread recipes do have a dryer texture which isn't my style - and that is definitely NOT the case here.
I wanted to make a recipe that even banana bread skeptics, like myself, would enjoy and this is absolutely it. It's made with simple ingredients and comes together to make what Jake said is one of his favorite things I've ever made. This recipe took me three rounds, and the end result will be your new go to chocolate chip banana bread recipe. I thought at the start I would need something like sour cream or milk to add moisture, but the cake came out perfectly without those additions making it even simpler to whip together.
In order to ensure the perfect texture, it's really important that you use ripe bananas. That means there should be visible brown spots on the peel and the bananas should be soft to the touch. It's also important that you take the time to properly mash your bananas at the start. I like to use an actual masher for this but a large fork can work too. You need to keep mashing until your bananas reach a wet consistency. You'll also save about half of one banana to thinly slice for the top of your banana bread (totally optional but I love the look and taste it adds).
For your chocolate, I highly recommend a semisweet chocolate that can be chopped rather than using semisweet chocolate chips. The reason for this is that when you chop your chocolate, there will be a variety of sizes and it will not only disperse better across your batter but it will also melt better into your banana bread than chocolate chips would. You could also use a mixture of chopped and chips, but the chopped chocolate will definitely provide the best outcome. In the final recipe, I used a mixture of the Super Cookie Chocolate Chips from Guittard and a bar of semisweet chocolate from Ghirardelli and chopped them together.
One last thing - I used this 8.5 x 4.5 inch pan by OXO. I recommend using a metal pan like this rather than a glass pan. If you have a 9 x 5 inch pan that will work too, you just may need to reduce the cook time by about 5 minutes. A glass pan will also work, you just may need to increase the overall bake time, as glass pans often absorb more of the heat from the oven. You can always reduce the temperature if you're worried about your cake browning too much, or you can even turn your oven off and leave your cake in there for a few minutes longer if needed. Especially if it's your first time making it, I recommend beginning to check your cake after about 40 minutes since every oven is different!
1 stick (1/2 cup) unsalted butter 113g
3 large, ripe bananas 350g
1/4 cup granulated sugar 48g
1/3 cup light brown sugar 64g
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all purpose flour 200g
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (6 oz) semisweet chocolate
Total time: About 2 hours including chill time
Prep time: About 15 minutes
Bake time: 45-50 minutes
Chill time: About an hour prior to slicing
Servings: 9 or 12 slices
Small and large bowl
Spatula or large spoon
8.5 x 4.5 inch loaf pan
Preheat your oven to 350 degrees.
In a small bowl, melt your butter and set aside.
In a large bowl, add about 2 1/2 of your bananas (300g) and set aside the remaining (50g) for later. Mash your banana until it reaches a wet consistency. Add in your melted butter, and whisk together until fully combined and smooth.
Add in both sugars and continue to whisk until fully combined.
Next, add in your egg and vanilla extract. Continue whisking for a minute or two.
Now it's time for your dry ingredients. Add in your flour, salt, and baking powder. Use your spatula or a large spoon to begin folding in your dry ingredients, moving slowly.
Once your batter is about half formed, add in your chopped chocolate. You don't want your chocolate to be too finely chopped but you do want the pieces small enough to disperse evenly throughout the banana bread so that you get chocolate in every bite.
Line your loaf pan with parchment paper so that it's just slightly hanging over the sides and dollop your batter in and smooth it out. Thinly slice your remaining banana and gently press the slices across the top of your batter, you can also add any remaining chocolate if you have it!
Bake your banana bread for 45 to 50 minutes until lightly brown on the edges. You'll know it's done when the banana bread just slightly jiggles when you shake the pan, but is mostly solid. It's okay for it to look slightly damp in the center but it shouldn't look wet. Note: I recommend checking starting at 40 minutes if it's your first time baking this recipe since every oven varies.
Before slicing, allow your banana bread to cool in your pan for at least 30 minutes, I recommend about an hour. Slice and enjoy!
Your banana bread will stay fresh if stored in an airtight container (once fully cooled) at room temperature for 3 to 4 days. I recommend only slicing what you plan to eat - this will keep your banana bread from drying out. If you don't think you'll finish your banana bread within a few days or want to save some for another time, you can also slice and individually wrap the pieces and freeze them in a plastic bag or other airtight container. To enjoy from frozen, just allow the frozen slices to defrost in the fridge (or microwave a slice) whenever a craving strikes.
Carb and serving info:
Servings: 9 or 12 slices
Carbs for full recipe: 466
Carbs per serving (1 of 12): 39
Carbs per serving (1 of 9): 52
Carbs from chocolate: 115
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.