Dark Chocolate Chunk Banana Bread

There is a reason banana bread is one of the most sought-after breakfast and brunch choices. It’s warm, sweet, comforting aroma almost sends one into a trance and gets the mouth watering pretty quickly. Banana bread is so classic and popular, it even has its own day, February 23 is National Banana Bread Day.

This recipe makes the moistest, most decadent, most delicious, most sinful and most luxurious banana bread you will ever try. Using large chunks of 72% Swiss dark chocolate is the key. Every bit contains tons of banana goodness and slightly bitter chocolate to cut the sweetness and richness of it all. Whether it’s right from the oven, sliced ooey and gooey chocolate leaving streaks along the knife, or toasted in the oven and topped with a light smear of salted butter, this banana bread is what I want.


Print Recipe
Dark Chocolate Chunk Banana Bread
Course breakfast, dessert
Prep Time 5 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Course breakfast, dessert
Prep Time 5 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 350° F. Line a loaf pan with parchment paper or grease it liberally.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time until completely combined. Add vanilla and bananas. Beat the bananas into the butter mixture until completely combined.
  4. Sift the flour, baking soda and salt into the wet mixture and tip in the chocolate chunks. Mix by hand until just combined. Do not overmix.
  5. Pour the batter into prepared loaf pan, smooth out the top.
  6. Bake for 1 hour, or until a skewer inserted comes out somewhat clean.
  7. Let cool before removing from pan and letting cool completely on a wire rack.
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