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Chocolate Chunk Banana Bread

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Dry Ingredients
2 cups All-Purpose, Unbleached Flour
3/4 cup Light Brown Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
Wet Ingredients
3/4 cup warm Unsweetened Almond Milk
1/4 cup Oil (Vegetable or Sunflower Seed)
1/2 tsp Pure Vanilla Extract/Paste
2 Bananas
1/2 cup, roughly chopped Dark Chocolate

Chocolate Chunk Banana Bread

    • 80 minutes
    • Serves 8
    • Medium


    Whether it’s for dessert or afternoon tea. Summer or winter. Banana bread is always a good idea. This is my egg-less version and the chocolate can be swapped for non-dairy, vegan chocolate to make this fully plant based. It’s still decedent and sweet. It’s the perfect treat!

    I love using a mix of milk and dark chocolate but I recommend using mainly dark, at least 60% cacao chocolate. You can also add chopped nuts!



    Let's Talk Bananas

    If you are really in the mood to make this banana bread but your bananas are not as ripe yet, don't sweat it! You can simply bake your not so ripe bananas at 300F for about 20 minutes.

    If your bananas have a ton of brown spots, no need to bake them. You are good to go!


    Mix Your Dry Ingredients

    First, preheat your oven to 350F.

    In a large bowl, combine all of your dry ingredients. Mix to combine and set aside.


    Mix The Wet Ingredients

    Using a fork, mash the bananas well.

    I recommend warming up your milk on the stove in a pot or in the microwave for 20-30 seconds. Warm milk will help the mixing process.

    To another bowl or large measuring cup, add your milk and oil and mix well using a whisk or fork. Next, add the mashed banana, and vanilla extract.


    Combine Wet & Dry Ingredients

    Add the wet to dry or dry to wet, it does not really matter. Mix using a spatula until all of the dry are fully incorporated into the wet. Do no over mix.

    Lastly, add your chopped chocolate and give it another quick mix.

    Add the batter into a greased loaf pan or baking dish the top with a bit more of the chopped chocolate.

    Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Depending on how shallow your dish is, the baking time will vary.


    Allow To Cool Before Eating

    I know, this part kind of sucks but I promise that allowing the banana bread to cool a bit will be worth it!

    This banana bread will hold up for up to 4 days!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    7 Comments Hide Comments

    Such a cool tip that you added about baking the bananas if you don’t have ripe ones, I’ve never thought about that before! Brilliant!

    I don’t know if I’ve ever heard of baking bananas to ripen them faster. Such a great tip! And this bread looks wonderful!

    Is there anything more warm and inviting than a freshly baked banana bread?? Love all the chocolate in this version. So yummy.

    Can I make this without chocolate and use the other ingredients at the same amounts for just regular banana bread?

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