You are going to fall in love with how delicious and easy this chocolate chunk banana bread is! Only one bowl to wash. No special tools required. And a loaf of moist and sweet banana bread studded with chocolate chunks in around one hour!
There are probably a million banana bread recipes on the internet, because let’s face it, we all buy bananas with good intentions and then let them sit just a little too long. (Or maybe you buy them with the intention of letting them turn brown just so you can bake with them!)
Too many ripe bananas? Simply toss them in the freezer until you’re ready to use them. They sure look ugly when they come out, but they make the best banana bread!
This is my favorite way to prepare banana bread. It’s so easy to make and such a forgiving recipe as well.
Moist Chocolate Chunk Banana Bread
This recipe uses sour cream which when combined with the bananas gives this bread the perfect amount of moistness. If you don’t have sour cream you can replace the sour cream with an equal amount of plain Greek yogurt.
Whole wheat flour in banana bread?
This recipe also calls for a mixture of whole wheat flour and all purpose flour. Banana bread is the perfect hiding place for the healthier alternative, whole wheat flour. You probably won’t even notice it is there, my kids don’t. However, if you don’t have whole wheat flour you can use all AP flour and still get fantastic results.
Chocolate Chunks,chocolate chips, or nuts?
Feel free to switch to your favorite add in. I like the large bites of chocolate in my banana bread. But white chocolate chips, pecans, walnuts, and even cinnamon chips make a tasty loaf.
Chocolate Chunk Banana Bread will remain good for about a week if it’s tightly wrapped in plastic cling wrap. It will stay good for about 2-3 days if wrapped in aluminum foil and kept at room temperature.
But you probably won’t have to worry about that, because you know you’re going to eat it all in one day!
More recipes to use up those bananas!
- Pina Colada Banana Bread
- Banana Pancakes
- Banana French Toast Muffins
- Banoffee Scones
- Banana Donuts with Salted Caramel Glaze
- 1 cup mashed bananas, about 3 medium ripe bananas
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 cup all purpose flour
- ¾ cup wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 3/4 cup chocolate chunks
- Preheat the oven to 350 degrees. Prepare a 9x5 loaf pan with nonstick baking spray.
- In a mixing bowl, mash 3 bananas with a fork. Stir in the brown sugar, then add butter, eggs, vanilla, and sour cream. Mix again to make sure everything is well combined.
- Add the all purpose flour, wheat flour, baking powder, salt, baking soda and cinnamon to the mixing bowl. Lightly stir the dry ingredients without disturbing the banana mixture below. Then stir again, mixing the dry ingredients with the wet until everything is well combined.
- Stir the chocolate chunks into the batter, but reserve a few to press into the top of the loaf, if desired.
- Spread the banana bread batter into the prepared 9x5 loaf pan. Top with more chocolate chunks, if desired.
- Bake at 350 for one hour to 1 hour 10 minutes or until a toothpick inserted in the center of the loaf comes out clean. If the top of the loaf becomes too brown before the baking time is over, loosely tent the banana bread with aluminum foil.
This banana bread will stay good for several days at room temperature when tightly wrapped in plastic wrap.
To freeze, tightly wrap in plastic wrap and then place in a large ziploc freezer bag with as much air squeezed out as possible. Thaw before using.
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