Chocolate Chunk Banana Bread

January 29, 2012

My search for the perfect banana bread ended years ago.  There are plenty of recipes out there, but none that fit my tall list of criteria.  So many have a dead bland banana flavor, others are too dry, or full of overpowering seasoning.  This recipe, which is my standby banana bread, is to my taste, the best. It has just the right amount of sweetness (not a lot), a crispy , crunchy, buttery crust, a moist bananay interior, and a delightful tang from the baking soda.   Chunks of dark chocolate melt into the bread making it just a little more special.

This is why, though I attempted to give another recipe a try last weekend, I simply could not find another one worth baking.  Chocolate Chunk Banana Bread, developed from years of tinkering, is the one for me.   We ate this bread for dessert after a disappointing football game, the rest served as a happy surprise in my son’s school lunch.

Chocolate Chunk Banana Bread

makes one loaf

1 stick butter

1/2 cup sugar

2 eggs

3 large ripe bananas, mashed, but still chunky

1/2 teaspoon vanilla

2 1/4 cups all-purpose flour

1 1/2 salt

1/2 teaspoon baking soda

3 tablespoon baking powder

1/2 teaspoon vanilla

1/2 cup dark chocolate chunks

Preheat the oven to 350 degrees.  Butter a 4 x 8 inch bread pan.  Line the bottom with parchment paper.

Cream the butter and sugar until they are light and fluffy.  Add the eggs, one at a time.  Mix to incorporate the first egg before adding the second.  Stir in the mashed bananas and vanilla.    In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.  Add the flour mixture to the wet mixture.  Stir until just combined.  Fold in the chocolate chunks.

Spoon the batter (it will be thick) into the prepared bread pan.  Gently level with a spatula.  Bake for 1 hour or until the top is lightly browned and a toothpick inserted in the center comes out clean.  Slide a thin knife between the bread and pan to loosen the loaf.  Invert to remove from pan, peel off the parchment (discard),  and place upright on a rack to cool.  Slice and serve.  Keep any leftovers wrapped tightly.  This bread is best the day it is baked.

Print this recipe:  Chocolate Chunk Banana Bread

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Banana-Lovers’ Muffins

Easy Cranberry Bread

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9 Responses to “Chocolate Chunk Banana Bread”

  1. TasteFood Says:

    I am still tinkering with my banana bread recipes, and I look forward to trying this!

  2. Janice Says:

    Will this work for frozen bananas?

  3. Teja Says:

    I have been making my Mom’s and now MY perfect banana bread recipe (it has condensed milk in it) for eons, but I do feel the NEED to try this one! I even have the ripe bananas! Thanks, Karen!

  4. Simply Tia Says:

    This banana bread looks so very good! I wish I had a piece right now.

  5. Hannah Says:

    Chocolate and banana are meant to be together – this looks divine! I’ll definitely be trying it and appreciate all your tinkering to get the best loaf. :)

  6. Janice Says:

    Finally had a chance to try this Banana Bread — with bananas that weren’t in the freezer. Imagine that! I ended up subsituting toaster walnuts for the chocolate. It is in the oven now!


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