Easy Moist Chocolate Chunk Banana Bread Recipe

5 from 1 vote

Chocolate chunk banana bread with rich banana flavor and glossy pools of chopped dark chocolate. An easy, cozy loaf you’ll bake again and again.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: chocolate banana bread, chocolate chunk banana bread

Servings: people

Cost: 10

Preheat oven to 350°F. Line a loaf pan with parchment, leaving overhang for easy lifting. Butter the exposed sides.
Whisk Dry Ingredients. In a bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
Mix Wet Ingredients. In a large bowl, whisk melted butter with brown sugar until glossy. Add the eggs one at a time. Whisk in vanilla and mashed bananas.
Fold it together, then add dry ingredients into the wet and fold with a spatula just until combined. Lumpy batter = moist banana bread. Don't overmix.
Fold in Chocolate (the right way). Fold in half the chocolate chunks. Pour batter into the lined pan. Scatter the remaining chocolate chunks across the top. This gives you those bakery-style molten puddles.
Bake Cool + Serve: Bake 55–65 minutes, or until a toothpick inserted comes out dry. If the top is browning too fast, tent loosely with foil at minute 40. Cool for 15 minutes in the pan, then transfer to a rack, slice thickly, and serve warm.

Use chopped chocolate bars, not chips for glossy, bakery-style melted pockets.
Very ripe bananas matter: Heavily speckled or nearly black bananas give the best flavor and sweetness.
Do not overmix: Fold just until combined — a lumpy batter means a tender crumb.
Bake to moist crumbs: A toothpick should come out with moist crumbs, not wet batter.
Cool before slicing: Let the loaf set fully to avoid a gummy texture; use a serrated knife for clean slices.