There is nothing better than a thick slice of warm banana bread, and this Moist Chocolate Chunk Banana Bread Recipe takes the classic to the next level. Sweet, overripe bananas keep the loaf soft and tender, while big chunks of rich, melty chocolate make every bite feel indulgent. It is an easy recipe that comes together quickly and is a great way to use up those spotty bananas on your counter!
I low key love when my family ignores the bananas I bought and they turn too brown to eat. With any other fruit it would be wasted food, which I can't stand, but with bananas they have just become the perfect excuse to bake up my favorite easy homemade chocolate banana bread. Whether you like to have a slice for breakfast, an afternoon snack, or a simple dessert, this banana bread is the kind of cozy bake you'll be making on repeat! My Gooey Fudgy Brownie Recipe is another I make all the time!
If you're looking for more delicious baking recipes check out my Lemon Blackberry Cheesecake, Easy Vanilla Cake with Vanilla Buttercream, or Homemade Soft and Chewy Chocolate Chip Cookies!
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Why You'll Love This Recipe
- This banana bread has an ultra moist texture. Overripe bananas, buttermilk, and sour cream keep this loaf soft and tender for days. Buttermilk and sour cream have the same effect on my Lemon Blackberry Cake.
- Those big chunks of chocolate melt into gooey pockets of rich chocolate flavor that makes simple banana bread taste like a bakery-style treat. These Coffee Cake Muffins also give off bakery-style vibes.
- It is an easy recipe. This chocolate chunk banana bread uses simple ingredients and not fancy equipment. It's great for a beginner baker or busy days. These Snickerdoodle Cookie Bars might be even easier to make!
- It is a crowd pleaser. Everyone loves a moist banana bread, but throw rich chocolate in the mix and it's sure to be a family favorite. My Brookies take two classic favorites and put them together in one bite.
What Makes This Banana Bread Moist?
- Overripe bananas have a high sugar and liquid content that helps keep the loaf moist.
- Buttermilk works with the baking soda to add extra lift, making the banana bread fluffier and adds moisture.
- Sour cream is high in fat, which makes a more tender, moist crumb.
- Brown sugar retains moisture more than white sugar, keeping the banana bread soft and moist.
Ingredients
Ingredient Notes
- The browner the bananas the better. Those dark spots mean flavor! I also use bananas in my Banana Donuts.
- I use semi-sweet chocolate chunks, but you can use whatever type of chocolate you prefer. I like to cut up a chocolate bar instead of using store bought chunks because it melts better into the banana bread. I do the same with my Sourdough Chocolate Chip Cookies.
- Buttermilk and sour cream add flavor and moisture to the homemade chocolate banana bread. Buttermilk has the same effect on these Banana Chocolate Chunk Muffins.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Mix some walnuts, pecans or hazelnuts into the batter for added nutty crunch. I use pecans in these Pecan Chocolate Chip Cookies.
- Swirl a few spoonfuls of peanut butter into the batter before baking. Get more PB in my Almond Flour Peanut Butter Cookies.
- Add cocoa powder to the dry ingredients for double chocolate banana bread. These Brownie Mix Cookies double up on chocolate as well.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat the oven to 350 degrees (F). Spray a 9x5 loaf pan with non-stick spray and set aside.
STEP 2: In a medium bowl add the dry ingredients. Whisk together until there are no lumps.
STEP 3: In a medium bowl combine the softened butter and bananas together. Mix the two together until the bananas are fully mashed. Add the eggs and vanilla and mix until combined.
STEP 4: Mix the dry ingredients into the wet until just combined.
STEP 5: Add the buttermilk and sour cream. Mix until just combined.
STEP 6: Fold in the chocolate chunks.
STEP 7: Pour the batter into the prepared pan and sprinkle the top with extra banana and chocolate chunks, if desired. Bake for 50-60 minutes or until an inserted toothpick comes out with a few moist crumbs. If the chocolate chunk banana bread starts to get too brown you can cover it with foil for the remainder of the baking time. Remove from oven and allow to cool before slicing.
Expert Baking Tips
- Use overripe bananas. A must in banana bread. The more a banana ripens, the sweeter it becomes, adding lots of flavor and moisture to the banana bread.
- Don't over-mix the batter. Only mix until the ingredients are just combined.
- Don't over-bake the banana bread. When you remove the banana bread from the oven it will continue to bake from the residual heat.
- Use an oven thermometer. Using an oven thermometer ensures that you are baking your loaf at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
Storage and Freezing Instructions
- Room Temperature: Wrap the cooled loaf in plastic wrap, foil, or an airtight container (my preference) to keep it from drying out. It will last 3-4 days at room temp.
- Refrigerator: It will last up to 1 week, but is more likely to dry out, so wrap well.
- Freezer: Banana Bread freezes super well for up to 3 months. I prefer to slice, freeze on a baking sheet, and then pack together in an airtight container. You can also wrap individually and then freeze.
- To Thaw: You can let the banana bread slices thaw at room temperature, microwave, or heat in the oven.
Recipe FAQ's and Troubleshooting
There could be a couple of reasons:
-The flour was measured incorrectly. I suggest using a kitchen scale for accuracy.
-The bananas weren't ripe enough.
-The bread was over baked.
-The batter was over mixed
-Your oven temperature was probably too high. I recommend using an oven thermometer.
-The loaf may have been on too high of a rack, bringing it too close to the heating element. Always bake on the middle rack.
-When your banana bread reaches the desired browning, cover with foil to prevent any more coloring.
You can! Chocolate chunks melt better and add more moisture to the banana bread, but chocolate chips will still add the flavor we're looking for.
If you want the best flavor and texture, then yes. Overripe bananas add sweetness, more banana flavor, and moisture to banana bread.
-Let the loaf cool completely before storing.
-Wrap the loaf or slices well. Either in foil, plastic wrap, or an airtight container.
-Banana bread keeps the best moist texture at room temperature.
I prefer semi-sweet or dark chocolate for banana bread. The overripe banana and sugar in the loaf add a lot of sweetness, so the richness and slight bitterness of those two chocolates balance it out the best. But you can use whatever you prefer.
You can! This Moist Chocolate Chunk Banana Bread Recipe doubles well.
More Recipes You'll Love
If you tried this Moist Chocolate Chunk Banana Bread Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Moist Chocolate Chunk Banana Bread Recipe
Ingredients
- 1 stick (113 gram) unsalted butter softened
- 3 large bananas overripe
- 2 large (100 grams) eggs
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- ¾ cups (159 grams) light brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (75 grams) buttermilk
- 1 tablespoon (14 grams) sour cream or greek yogurt
- 1 cup (170 grams) chocolate chunks
Instructions
- Preheat the oven to 350 degrees (F). Spray a 9x5 loaf pan with non-stick spray and set aside.
- In a medium bowl combine the butter and bananas together. Mix the two together until the bananas are fully mashed.
- Add the eggs and vanilla and beat until combined.
- In a medium bowl whisk the flour, brown sugar, baking soda, and salt until there are no lumps.
- Mix the dry ingredients into the wet until just combined.
- Add the buttermilk and sour cream. Mix until just combined.
- Fold in the chocolate chunks.
- Pour the batter into the prepared pan and sprinkle the top with extra banana and chocolate chunks, if desired. Bake for 50-60 minutes or until an inserted toothpick comes out with a few moist crumbs. If the chocolate chunk banana bread starts to get too brown you can cover it with foil for the remainder of the baking time. Remove from oven and allow to cool before slicing.
Notes
- Use overripe bananas. A must in banana bread. The more a banana ripens, the sweeter it becomes, adding lots of flavor and moisture to the banana bread.
- Don't over-mix the batter. Only mix until the ingredients are just combined.
- Don't over-bake the banana bread. When you remove the banana bread from the oven it will continue to bake from the residual heat.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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