Got two ripe bananas? Turn them into the moist chocolate chunk banana bread with this easy, foolproof recipe—rich, soft, and packed with melty chocolate in every bite!
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The other day, I had two ripe bananas. I was craving something cozy—banana bread came to mind. Why not make a rich, chocolatey banana bread today?
I’ve baked banana bread many times over the years. This time, I wanted something less sweet, more balanced. I wanted the banana flavor to really shine through for just two bananas!
I experimented a little with the ingredients and made a version I loved! It’s not over-the-top banana-y, just the right amount of banana flavor. With the added richness of chocolate chunks, trust me, this will become your go-to banana bread recipe once you try it.
Want a little crunch? Try adding an easy streusel topping—just like I did in my eggless banana muffin and raspberry banana muffins—for that perfect sweet and crumbly finish.
And if you're craving more delicious recipes, check out my calamansi muffins, ube muffins, or cinnamon bread with a heavy whipping cream trick!
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Why You'll Love This Recipe
- Perfect balance of banana and chocolate: The ripe bananas give the bread just the right amount of sweetness, while the chocolate chunks add a delicious richness.
- Easy to make: You don’t need any fancy equipment—just your basic mixing bowls and a loaf pan.
- Moist and soft texture: Thanks to the bananas and yogurt, the bread comes out perfectly moist every time.
- Less sugar but full of flavor: I’ve kept the sugar content lower without compromising the sweetness or flavor.
- Great for any time of the day: This banana bread is versatile enough to be enjoyed at breakfast, as an afternoon snack, or as a dessert.
- Chocolate chunks for added indulgence: You can’t go wrong with big, melty chocolate chunks in every bite!
Ingredients
Here’s what you will need to make this Moist Chocolate Chunk Banana Bread:
- 2 ripe large bananas: The riper the bananas, the sweeter your bread will be. These provide both flavor and moisture to the bread.
- All-purpose flour: The base of your banana bread, providing structure and texture.
- Baking soda: This helps the banana bread rise and ensures it’s light and fluffy.
- Salt: A small amount of salt enhances the flavor and balances the sweetness.
- Cinnamon: Adds a warm, cozy flavor that complements the banana and chocolate perfectly.
- Unsalted butter: Gives the bread richness and moisture.
- Brown sugar: For a subtle molasses flavor that pairs beautifully with bananas.
- Eggs: Help bind the ingredients together and provide structure.
- Greek yogurt: Adds moisture and helps create a soft, tender crumb.
- Vanilla extract: A little vanilla elevates the overall flavor and complements the other ingredients.
- Dark chocolate chunks or milk chocolate: Big chunks of chocolate make each bite irresistible.
See recipe card for quantities.
How To Make Moist Chocolate Chunk Banana Bread
- Preheat your oven to 350°F (175°C) and grease or line a 9x5 loaf pan with parchment paper.
- Mash the bananas: In a large mixing bowl, peel the ripe bananas and mash them with a fork or potato masher until smooth. Set them aside.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. These dry ingredients will help give structure and flavor to the bread.
- Mix the wet ingredients: Add the melted butter, brown sugar, eggs, yogurt, and vanilla extract to the mashed bananas. Stir until everything is well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to over-mix, as that can make the bread dense.
- Fold in the chocolate chunks: Gently fold in the chocolate chunks. You want to ensure the banana bread mixture is evenly distributed but not overworked.
- Bake the banana bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean
- Cool and enjoy: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Variations
- Vegan Chocolate Chunk Banana Bread: Substitute the butter with coconut oil and use flax eggs instead of regular eggs for a vegan-friendly version.
- Gluten-Free Banana Bread: Swap out the all-purpose flour for a gluten-free flour blend to make this recipe gluten-free.
- Whole Wheat Banana Bread: Use whole wheat flour instead of all-purpose flour for a healthier, heartier version of banana bread.
- Nutty Banana Bread: Add chopped walnuts or pecans to the batter for a crunchy texture and nutty flavor.
- Coconut Banana Bread: Add shredded coconut to the batter for a tropical twist on the classic banana bread.
- Peanut Butter Banana Bread: Swirl in some peanut butter to the batter for a creamy and savory contrast to the sweetness.
- Banana Bread with Cottage Cheese: Switch yogurt with cottage cheese for slightly more protein option
What To Serve With This
Here are some delicious ideas to pair with your banana bread:
- Coffee: A cup of coffee balances the sweetness and brings out the rich chocolate flavor.
- Vanilla Ice Cream: A scoop of vanilla ice cream is perfect with warm banana bread.
- Whipped Cream: Top your banana bread slice with a dollop of freshly whipped cream for extra indulgence.
- Nut Butter: Almond or peanut butter adds a savory contrast to the sweetness.
- Chocolate Sauce: Drizzle some extra chocolate sauce for a chocolate lover's dream.
- Cinnamon Sugar: Sprinkle cinnamon sugar on top for a touch of warmth and spice.
- Berries: Fresh raspberries or strawberries balance the sweetness and add a pop of color.
- Caramel Sauce: Drizzle caramel sauce for an extra level of richness.
How to Store Leftovers
To store leftovers, wrap the banana bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in the fridge or freeze slices for up to 3 months.
Expert Tips
- Use ripe bananas for the best flavor and moisture.
- Don’t over-mix the batter. Stir just until combined to ensure a light and fluffy loaf.
- If you don’t have a loaf pan, you can make muffins instead. Just adjust the baking time to 20-25 minutes.
- For a richer flavor, try adding dark chocolate chunks instead of milk chocolate.
- Cool completely before slicing to avoid squashing the bread and letting the flavors set.
Recipe FAQs
Avoid using overripe bananas that are mushy or moldy. You want bananas that are fully ripe but not overly soft.
Yes! The sweetness of the banana complements the richness of the chocolate beautifully, creating a delicious flavor combination.
Wrap your banana bread tightly in plastic wrap or foil to keep it fresh and prevent it from drying out.
Both work well, but foil helps retain moisture better, while plastic wrap is easier to handle.
Banana bread should be stored at room temperature for a few days. For longer storage, refrigerate or freeze it.
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Moist Chocolate Chunk Banana Bread using 2 bananas
Equipment
- 1 MIxing Bowl
- 1 hand mixer
- 1 loaf pan
Ingredients
- 2 large bananas ripe
- 1 ½ cup all purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- ½-1 teaspoon cinnamon
- ⅓ cup butter melted
- ⅔ cup brown sugar
- 2 eggs
- ½ cup full fat greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks dark,s emi-sweet or milk chocolate
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Mash the bananas: In a large bowl, mash the ripe bananas with a fork or potato masher until smooth. You should have about 1 cup of mashed bananas.2 large bananas
- Mix the wet ingredients: Add the melted butter, brown sugar, eggs, yogurt, and vanilla extract to the mashed bananas. Stir until everything is well combined.⅓ cup butter, ⅔ cup brown sugar, 2 eggs, ½ cup full fat greek yogurt, 1 teaspoon vanilla extract
- Combine the dry ingredients: In another bowl, mix together the all-purpose flour, baking soda, salt, and cinnamon.1 ½ cup all purpose flour, 1 teaspoon baking soda, 1 pinch salt, ½-1 teaspoon cinnamon
- Add the dry ingredients to the wet ingredients: Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix!
- Fold in the chocolate chunks: Gently fold in the chocolate chunks. You want to ensure the banana bread mixture is evenly distributed but not overworked.1 cup chocolate chunks
- Pour into the loaf pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Notes
- Use ripe bananas for the best flavor and moisture.
- Don’t over-mix the batter. Stir just until combined to ensure a light and fluffy loaf.
- Cool completely before slicing to avoid squashing the bread and letting the flavors set.
Dianne says
Is this 1/2 cup full fat yogurt or 1/2 a big tub?
Rose Sioson says
Great question—it's ½ cup of full-fat yogurt , not half of a tub. I just updated the recipe card to make that clearer. Thanks for catching it!