Banana and Chocolate Bread

Name: Banana and Chocolate Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking soda; 1/4 tsp salt; 3 ripe bananas (mashed); 1/2 cup unsalted butter (melted); 3/4 cup granulated sugar; 1 tsp vanilla extract; 1 large egg (beaten); 1/2 cup chocolate chunks

75 min 10 slices Easy

All Recipes

Moist banana bread with delightful chocolate chunks, perfect for breakfast or a sweet snack.

Prep

15 min

Cook

60 min

Total

75 min

Servings

Difficulty

Easy

Banana and chocolate bread is a delightful twist on the classic banana bread. With its rich banana flavour complemented by sweet chocolate chunks, this bread is a favourite for breakfast or a quick snack. The combination of ripe bananas and decadent chocolate creates a moist and irresistible loaf that's perfect for sharing with family and friends. Whether you're enjoying it fresh from the oven or toasted with a bit of butter, it's sure to bring a smile to your face.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

Pro tip: Use parchment paper for easy removal.

Mix dry ingredients

In a bowl, whisk together the all-purpose flour, baking soda, and salt.

Pro tip: Ensure the baking soda is well incorporated to avoid clumps.

Combine wet ingredients

In a separate bowl, mix the mashed bananas, melted butter, granulated sugar, vanilla extract, and beaten egg until smooth.

Pro tip: Ensure bananas are mashed evenly for a consistent texture.

Combine mixtures

Gently fold the dry ingredients into the wet mixture until just combined.

Pro tip: Do not overmix to keep the bread tender.

Add chocolate chunks

Fold in the chocolate chunks evenly throughout the batter.

Pro tip: Reserve a few chunks to sprinkle on top for a decorative touch.

Bake

Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check at the 50-minute mark to prevent overbaking.

Cool

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro tip: Cooling on a rack prevents the bottom from becoming soggy.

💡

Tips & Tricks

Use overripe bananas for maximum sweetness and flavour.
Gently fold the chocolate chunks into the batter to avoid overmixing.
Check doneness with a toothpick inserted in the centre; it should come out clean or with a few moist crumbs.
Store in an airtight container to keep the bread moist.

Frequently Asked Questions

How ripe should bananas be?

Bananas should be very ripe, with brown spots, for maximum sweetness.

Can I use chocolate chips instead of chunks?

Yes, chocolate chips can be used as a substitute for chunks.

How should I store banana bread?

Store in an airtight container at room temperature for up to 3 days.

Can I freeze banana bread?

Yes, wrap it in plastic wrap and foil, then freeze for up to 3 months.

What can I serve with banana bread?

Serve with butter, cream cheese, or a scoop of vanilla ice cream.

How do I know when the bread is done?

Insert a toothpick into the centre; it should come out clean or with a few moist crumbs.

Serving Suggestions

Serve this banana and chocolate bread warm with a dollop of butter or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with a cup of coffee or tea. To save time, you can prepare the batter in advance and refrigerate it overnight. Once baked, store any leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

Nutrition per serving

250

Calories

Protein

Fat

Delightfully moist banana muffins perfect for breakfast or snack, with a chocolate chip twist and a healthy version option.

Easy35 min

See the recipe

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