Chocolate Chunk Banana Bread
Banana bread…yum. What’s better than a warm slice right out of the oven? Only one thing–when that banana bread also has chunks of chocolate inside it. Double yum.
This chocolate chunk banana bread is super moist and full of both banana flavor and chocolate–a great combination if you ask me. I also added a little cinnamon in there to tie it all together. This is a recipe that’s easy enough for anyone to tackle. Just be sure to bake it long enough to enjoy. There’s nothing worse than bread that’s not baked through. Not speaking from experience or anything! 😉
To make a nice moist bread, I used Golden Barrel Coconut Oil as well as a couple tablespoons of sour cream. If you don’t have sour cream, try substituting it with some yogurt. If you have no yogurt, don’t fret–it’ll turn out just fine without the extra “cream” in the batter, so just omit it entirely. That’s the beauty of baking–you can typically swap out ingredients for healthier alternatives or in some cases, leave out certain ingredients. This bread will be moist even without the sour cream. Speaking of swapping out ingredients, I used Paleo flour in this recipe, so feel free to use whatever flour you prefer, whether that’s all-purpose, whole wheat, or gluten-free.
I decided to chop up some chocolate for this recipe. You may use whatever chocolate you have–chips, chunks, semi-sweet, or dark: make this bread how YOU like it!
Banana bread is a yummy quick breakfast or a great after-school snack. Our house is the bus stop for my boys as well as another neighbor family. The one morning, our little neighbor girl came down to our house without eating any breakfast. Her big brother said she didn’t have time, so feeling rushed, she came to our house flustered and upset. I sliced off a piece of this bread and she ate it before hopping on the bus. Banana bread to the rescue!
My guys loved having this after school. I like to give them something that will hold them off till dinner (man, can they eat!) and this bread did the trick.
So give this moist chocolate chunk banana bread a try this weekend! Any time of day you eat it–breakfast, dessert, or snack–you’re sure to love it. It just might be the best part of your weekend. 🙂
| Servings | Prep Time |
| 1 loaf | 15 minutes |
| Cook Time |
| 60 minutes |
|
|
| Chocolate chunk banana bread is the perfect breakfast treat or you can snack on it any time of day. Filled with banana flavor and studded with chocolate throughout, this may become your favorite banana bread yet!
|
- 3-4 medium over-ripe bananas, mashed
- 1/2 cup Golden Barrel Light Brown Sugar
- 1/4 cup Golden Barrel Coconut Oil melted
- 2 eggs
- 2 tsp vanilla extract
- 2 Tbsp sour cream
- 1 1/2 cups Paleo or all-purpose flour
- 1 1/2 tsps baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup chocolate chunks, plus more for top
- Preheat oven to 350 degrees F. Use coconut oil (or non-stick spray) on a 9x5 loaf pan. Line with parchment paper. Set aside.
- In a large bowl, stir together mashed bananas, brown sugar, coconut oil, eggs, vanilla and sour cream, until combined.
- In a separate medium-sized bowl, whisk together dry ingredients: flour, baking soda, cinnamon, salt. Add dry ingredients to the wet ingredients, stirring until just combined. Stir in chocolate.
- Pour batter into prepared pan, sprinkle extra chunks on top and bake in oven for 55-65 minutes or until bread is set. Remove from oven and let cool in pan for at least 30 minutes before removing and slicing.
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This looks delicious! However, is the pan size 9 x 5 loaf pan or 9 x 15? See instructions.
Hi Sue,
It was supposed to be 9 x 5 but it was a typo. It is now fixed. Thanks for pointing that out.
9×15 or 9×5 pan?
Hi, yes that should have been 9×5. It was a typo and is now fixed. Sorry about that.
Hi. I made this bread twice already, a winner for sure, so so yummy!!! Thank you!!!
Awesome! So glad you like it, Hema! Thanks for the comment. 🙂
I made this bread just now and it’s so moist and soft, very delicious!!? thank you for this recipe☺️
Glad you liked it! Thank you!
What could I use instead of the coconut oil?! Just because I went to the store & bought everything else, I have the perfect over ripe bananas! But no golden barrel coconut oil ?? I have regular coconut oil……!???
Sure, regular coconut oil would be fine. If it’s unrefined, you may taste some coconut in the bread. If that doesn’t matter to you, go ahead and use it! The nice thing about Golden Barrel coconut oil is that it’s refined and has no coconut taste or smell to it, so it’s great in every recipe. 🙂
What can I use in place of the sour cream?
Yogurt would be a good replacement. 🙂