Moist Chocolate Chunk Banana Bread using 2 bananas
This moist chocolate chunk banana bread combines the perfect balance of ripe bananas and rich chocolate chunks. It's easy to make, perfectly sweet, and ideal for breakfast, a snack, or dessert. Whether you’re craving a quick treat or something to share with family and friends, this banana bread recipe will hit the spot every time!
Servings: 10 people
Calories: 298kcal
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.
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.
Nutrition
Calories: 298kcal | Carbohydrates: 41.1g | Fat: 12.5g | Saturated Fat: 7.9g | Cholesterol: 58mg | Sodium: 6695mg | Fiber: 1.9g | Sugar: 22.4g
